An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

Varela, Paula; Beltrán, Julian; Fiszman, Susana

doi:10.1016/j.foodqual.2013.03.004

Cited by 46 publications

(39 citation statements)

References 25 publications

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“…Symoneaux et al (2012) conducted a study in which the untrained consumer panellists had the option of expressing freely what they liked and disliked about each of the products given, while Varela et al (2014) asked their participants the same question (in a compulsory way) just after they had ranked the samples according to their preference. This task can also be limited to asking for sensory attributes, or even from a specifi c sensory category (e.g., only textures, or odours).…”

Section: Formats From the Traditional Approach To The Novel Methodsmentioning

confidence: 99%

Open-ended questions in sensory testing practice

Fiszman

2015

Rapid Sensory Profiling Techniques

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Section: Formats From the Traditional Approach To The Novel Methodsmentioning

confidence: 99%

Open-ended questions in sensory testing practice

Fiszman

2015

Rapid Sensory Profiling Techniques

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“…[22] For consumer segmentation, a cluster analysis was performed on the preference scores by using the Ward's method and Euclidean distance. [12] Contingency table Chi-square tests were also performed to estimate the association between the demographic variables and also between consumers' clusters and each demographic variable. To study segmentation, responses from consumers who omitted demographic information were rejected.…”

Section: Data Analysesmentioning

confidence: 99%

“…[8] The effect of smoking the meat products on the sensory and texture characteristics has been extensively studied, [9,10] but there is scarce information about the effect of smoking the dry-cured meat products on the consumer response. Several studies have reported different liking trends in some foodstuffs, [11,12] as well as the relationship among liking trends and demographic or consumption variables. [13] In fact, consumer segmentation related to smoking has been reported for commercial dry lamb sausages, with an opposite liking for the smoke flavor according to consumer characteristics.…”

Section: Introductionmentioning

confidence: 99%

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

Carrapiso

Martín-Cabello

Torrado-Serrano

et al. 2015

International Journal of Food Properties

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The aim of the study was to investigate the effect of applying a traditional-like mild-smoking treatment on the sensory characteristics and the consumer preference of small and medium diameter dry-cured Iberian Salchichons. A paired comparison test revealed a significant effect of the smoking treatment, but the descriptive test showed just a slight effect on the characteristics of the small diameter sausage (i.e., smoked flavor and cohesiveness) and no effect on the medium diameter sausages. Smoking affected consumer response. The consumer segmentation was found to be, the preference of the younger people increased with sausage smoking, but not those of older people.

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“…This result was comparable to a previous finding that optimal sucrose levels differed across low and high milk concentration in coffee milk drinks (Moskowitz, 1985). Milky flavor was also affected by sucrose levels in an instant coffee drink (Varela, Beltrán, & Fiszman, 2014), as it was for these coffee-flavored dairy beverages (Li et al, 2014a). …”

Section: Discussionmentioning

confidence: 99%

Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: An optimization case study with coffee-flavored milk

Hayes

Ziegler

2015

Food Quality and Preference

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In just-about-right (JAR) scaling and ideal scaling, attribute delta (i.e., “Too Little” or “Too Much”) reflects a subject’s dissatisfaction level for an attribute relative to their hypothetical ideal. Dissatisfaction (attribute delta) is a different construct from consumer acceptability, operationalized as liking. Therefore, we hypothesized minimizing dissatisfaction and maximizing liking would yield different optimal formulations. The objective of this research was to compare product optimization strategies, i.e. maximizing liking vis-à-vis minimizing dissatisfaction. Coffee-flavored dairy beverages (n = 20) were formulated using a fractional mixture design that constrained the proportions of coffee extract, milk, sucrose, and water. Participants (n = 388) were randomly assigned to one of three research conditions, where they evaluated 4 of the 20 samples using an incomplete block design. Samples were rated for overall liking and for intensity of the attributes sweetness, milk flavor, thickness and coffee flavor. Where appropriate, measures of overall product quality (Ideal_Delta and JAR_Delta) were calculated as the sum of the absolute values of the four attribute deltas. Optimal formulations were estimated by: a) maximizing liking; b) minimizing Ideal_Delta; or c) minimizing JAR_Delta. A validation study was conducted to evaluate product optimization models. Participants indicated a preference for a coffee-flavored dairy beverage with more coffee extract and less milk and sucrose in the dissatisfaction model compared to the formula obtained by maximizing liking. That is, when liking was optimized, participants generally liked a weaker, milkier and sweeter coffee-flavored dairy beverage. Predicted liking scores were validated in a subsequent experiment, and the optimal product formulated to maximize liking was significantly preferred to that formulated to minimize dissatisfaction by a paired preference test. These findings are consistent with the view that JAR and ideal scaling methods both suffer from attitudinal biases that are not present when liking is assessed. That is, consumers sincerely believe they want ‘dark, rich, hearty’ coffee when they do not. This paper also demonstrates the utility and efficiency of a lean experimental approach.

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An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

Cited by 46 publications

References 25 publications

Open-ended questions in sensory testing practice

Open-ended questions in sensory testing practice

Sensory Characteristics and Consumer Preference of Smoked Dry-Cured Iberian Salchichon

Maximizing overall liking results in a superior product to minimizing deviations from ideal ratings: An optimization case study with coffee-flavored milk

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