An alternative to external preference mapping based on consumer perceptive mapping
作者： Pauline Faye , Damien Brémaud , Eric Teillet , Philippe Courcoux , Agnès Giboreau
DOI: 10.1016/J.FOODQUAL.2006.05.006
关键词: Rating scale 、 Multidimensional scaling 、 Perception 、 Vocabulary 、 Psychology 、 Preference test 、 Cognitive psychology 、 Sensory system 、 New product development 、 Social psychology 、 Sensory maps
摘要: Abstract The purpose of this study is to develop an alternative external preference mapping through the completion two consumer test phases: a scaling and perceptual free sorting followed by verbal description. stimuli are 18 leather samples varying in relief, origin treatment. 207 naive consumers asked group according their visual tactile likeness then freely describe each constituted groups. Preference collected using hedonic scale for individual leather. Half perform step before task half first. Consumer words plotted onto Multidimensional Scaling (MDS) maps order explain dimensions. Besides these tests, sensory profiling conducted with expert panel methodological comparison. Then, carried out perceptive on one hand profile other hand. MDS positioning comparable experts. In addition, give pertinent explanation dimensions compared vocabulary. identifies opposed liking directions. They linearly linked first both maps. These results show that can be associated classical consumers. A rather large number subjects enables many collected, clear underlying This global approach allows explained interpreted
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