External preference mapping: A guide for a consumer-driven approach to apple breeding

2018 ◽  
Vol 34 (1) ◽  
pp. e12472 ◽  
Author(s):  
Amy J. Bowen ◽  
Amy Blake ◽  
Jessica Tureček ◽  
Beatrice Amyotte
Keyword(s):  
Apple Breeding ◽  
Preference Mapping ◽  
External Preference Mapping

An alternative to external preference mapping based on consumer perceptive mapping

2006 ◽  
Vol 17 (7-8) ◽  
pp. 604-614 ◽  
Author(s):  
Pauline Faye ◽  
Damien Brémaud ◽  
Eric Teillet ◽  
Philippe Courcoux ◽  
Agnès Giboreau ◽  
...  
Keyword(s):  
Preference Mapping ◽  
External Preference Mapping

III-23. The use of preference mapping and sensory profiling to guide apple breeding

1996 ◽  
Vol 7 (3-4) ◽  
pp. 352
Author(s):  
Pamela K. Beyts ◽  
Halliday J.H. MacFie ◽  
S. Bernard ◽  
K.M. Evans
Keyword(s):  
Apple Breeding ◽  
Preference Mapping

Simple improvement of consumer fit in external preference mapping

2003 ◽  
Vol 14 (5-6) ◽  
pp. 455-461 ◽  
Author(s):  
Nicolaas (Klaas) M. Faber ◽  
Jos Mojet ◽  
Astrid A.M. Poelman
Keyword(s):  
Preference Mapping ◽  
External Preference Mapping

scholarly journals Sensory Profiling and External Preference Mapping of Pre-Thickened Water Products for Dysphagia

Beverages ◽  
2022 ◽  
Vol 8 (1) ◽  
pp. 2
Author(s):  
Edgar Chambers ◽  
Jane Mertz Garcia ◽  
Han Li
Keyword(s):  
Sensory Characteristics ◽  
Descriptive Data ◽  
Product Availability ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
Consumer Data ◽  
Neutral Water ◽  
Thickening Agents ◽  
Line Spread

Dysphagia is a dysfunction of the swallowing system and thickened beverages are widely prescribed as a treatment. The objective of this study was to determine the sensory characteristics of pre-thickened water products and determine sensory drivers of liking for those types of products. Pre-thickened water products (two starch-based and two gum-based) were tested in both nectar and honey thick versions. Based on product availability, one product was neutral water, and the others were water with lemon flavoring added. The sensory characteristics of the products were evaluated with a highly trained descriptive panel, and the viscosity of the products was evaluated with both the Bostwick consistometer and the line spread test. Previously published consumer data was used to determine preference maps with the descriptive data. All lemon-flavored products had similar flavor characteristics, except the Thick & Easy Clear that had a less lemon-related flavor than the others. After excluding the lemon-related flavor characteristics, all pre-thickened products had similar “base flavor” notes, no matter whether the products were starch-based or gum-based. This contrasts with literature, which reports differences in flavor of thickened beverages prepared using thickening agents. The thickness of the products varied between nectar and honey thickness, but also varied among products that were stated to be at the same level of thickness. External preference mapping showed that both lemon-related flavor and a thinner beverage texture are potential drivers of consumers acceptance of the product, which was expected based on other studies. In conclusion, pre-thickened beverages are good alternatives for self-mixed thickening agents but a standard for thickness should be agreed on and used by manufacturers.

Technique for order of preference by similarity to ideal solution ( TOPSIS ) method for the generation of external preference mapping using rapid sensometric techniques

2020 ◽  
Author(s):  
Lorena G Ramón‐Canul ◽  
Diana L Margarito‐Carrizal ◽  
Rogelio Limón‐Rivera ◽  
Uriel A Morales‐Carrrera ◽  
Ingrid M Rodríguez‐Buenfil ◽  
...  
Keyword(s):  
Ideal Solution ◽  
Topsis Method ◽  
Preference Mapping ◽  
External Preference Mapping

scholarly journals Obtaining the ideal smoked bacon: What is the influence of the product space and multivariate procedure to construct the external preference mapping?

2019 ◽  
Vol 10 (1) ◽  
pp. 29-37
Author(s):  
Erick Saldaña ◽  
Mariana Marinho ◽  
Beatriz Schmidt ◽  
Miriam Mabel ◽  
Carmen Contreras-Castillo
Keyword(s):  
Product Space ◽  
Preference Mapping ◽  
External Preference Mapping ◽  
The Ideal
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