Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Jaeger, Sara R.; Jørgensen, Anne S.; Aaslyng, Margit Dall; Bredie, Wender L.P.

doi:10.1016/j.foodqual.2008.03.002

Cited by 120 publications

(95 citation statements)

References 37 publications

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“…It consists of a measuring technique in which respondents are asked to choose their favourite attribute (the best) and their least favourite attribute (the worst) from a set of attributes. We adopted this methodology due to the possibility of identifying associations between sensory attributes and consumer choices in the preference data, as suggested by Jaeger et al [54]. Different advantages such as the use of a dimensional range for the importance of the attributes were reported.…”

Section: Measurement Of the Importance Of Attributes Using Best-worstmentioning

confidence: 99%

“…The first limitation of this method is its relativism, as additional information needs to be elicited in order to anchor the scale results. Such information would also allow for easier comparison to values from traditional rating scales [54,62]. The second limitation is that this methodology requires a greater cognitive effort [62], and may be considered more confusing than numerical scales [63].…”

Section: Measurement Of the Importance Of Attributes Using Best-worstmentioning

confidence: 99%

“…Overall, this was an almost balanced design. Methods such as latent class (LC) and hierarchical Bayes (HB) estimation do not require a perfect balance [54]. A two-way balance was favoured in this study design, meaning that it was directed towards the frequency at which paired combinations of attributes appeared together.…”

Section: Questionnaire Design and Data Analysismentioning

confidence: 99%

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Exploring Perceptions of Raspberries and Blueberries by Italian Consumers

et al. 2016

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Consumers can be important active contributors to a sustainable society by selecting foods that are produced respecting environmental and socially ethical standards. In the fruit sector, sustainability issues are often associated with imprecisely defined concepts such as "locally grown", "freshness" and "local product". This study has investigated raspberries (Rubus idaeus L.) and blueberries (Vaccinium corymbosum L.) purchases in order to identify how berry fruits choice attributes are ranked by consumers in two Italian Regions, using a choice experiment (best-worst methodology). Twelve attributes-that indirectly refer to the concept of environmental sustainability-have been investigated. According to the preferences expressed by our sample of retail purchasers (n = 669), the results show that the reasons for the purchase of berries are associated with numerous parameters among which freshness and product origin are the most important and price was not ranked as so relevant. These findings indirectly testify the consumer attention towards the sustainability of local production and the link between sustainability and territory. Therefore, we can presume that the improvement of consumer familiarity with attributes such as "locally grown" and "local product" could support more eco-friendly consumption of raspberries and blueberries.

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Section: Measurement Of the Importance Of Attributes Using Best-worstmentioning

confidence: 99%

Section: Measurement Of the Importance Of Attributes Using Best-worstmentioning

confidence: 99%

Section: Questionnaire Design and Data Analysismentioning

confidence: 99%

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Exploring Perceptions of Raspberries and Blueberries by Italian Consumers

et al. 2016

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“…Este coeficiente mide la probabilidad de elección respecto al atributo más importante con 100% (Auger, Devinney, & Louviere, 2007;Flynn et al, 2007;Lee et al, 2008;Marley & Louviere, 2005). Además, si el atributo más importante se convierte en 100, se pueden estandarizar los datos (Jaeger, Danaher, & Brodie, 2009;Jaeger, Jørgensen, Aaslyng, & Bredie, 2008). El resultado se interpreta como X% de la probabilidad de ser elegido como el más importante.…”

Section: Análisis De Los Datosunclassified

Las Preferencias Del Consumidor Usando El Método De Máximas Diferencias

Farías

Fistrovic

2016

Rev. adm. empres.

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LAS PREFERENCIAS DEL CONSUMIDOR USANDO EL MÉTODO DE MÁXIMAS DIFERENCIAS As preferências do consumidor aplicando o método de máximas diferençasConsumer preferences using the maximum difference method RESUMENEste estudio tiene como objetivo identificar los atributos más importantes que el consumidor limeño utiliza en el proceso de elección del vino. Adicionalmente, se busca identificar diferencias entre segmentos en estas preferencias. La metodología consiste en una encuesta a consumidores de vino usando el método de máximas diferencias. El estudio es único en América Latina, donde existe una brecha importante en el mercado del vino y donde el método de máximas diferencias es inexplorado por administradores e investigadores. Los resultados muestran que los atributos más importantes se relacionan con la experiencia previa del consumidor con el vino, el maridaje y las recomendaciones. Este artículo presenta las implicancias para los administradores sobre sus estrategias de marketing a nivel de Lima, generaciones etarias, estratos socioeconómicos y género.PALABRAS CLAVE | Consumidor de vino, método de máximas diferencias, preferencias, importancia de los atributos, desarrollo de nuevos produtos. RESUMO O estudo tem como objetivo identificar os atributos mais importantes utilizados pelo consumidor limenho no processo de escolha de vinhos. Além disso, busca-se identificar diferenças entre segmentos nestas preferências. A metodologia consiste em um levantamento dos consumidores de vinho por meio do método de diferenças máximas. O estudo é único na América Latina, onde existe uma importante lacuna no mercado de vinho e onde o método de máximas diferenças é inexplorado pelos empresários e acadêmicos. Os resultados mostram que os atributos mais importantes estão relacionados à experiência prévia consumidor com vinhos e às recomendações. O artigo apresenta as implicações aos empresários para suas estratégias de marketing no âmbito de Lima, gerações etárias, estratos socioeconômicos e gênero. PALAVRAS-CHAVE | Consumidor de vinho, método de máximas diferenças, preferências, importância dos atributos, desenvolvimento de novos produtos. ABSTRACT This study aims to identify the most important attributes employed by consumers in Lima in RAE-Revista de Administração de Empresas | FGV/EAESP

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“…Additionally, when words are used for scaling, subjects often focus on the literal meaning of the words, when in fact the metaphoric meaning often provides the fullness and complexity behind the word. Thomson et al (2010) suggested the use of best-worst scaling (Jaeger et al, 2008) because it provides the opportunity to use words (ideal for researchers) without requiring "external measurement scales." The general objective of this method is to provide the subject with the test product and four or five words at a time from a larger list of terms, and the subject simply needs to decide which of the words provided s/he feels is the most and the least closely related to their experience with the current test product; this is repeated with different groups of four or five words from the larger list of terms.…”

Section: Essense Profile™ Methodsmentioning

confidence: 99%

Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions

Collinsworth¹

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Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions Lauren Alyse CollinsworthMozzarella cheese is currently the highest consumed cheese in the United States.The popularity of mozzarella cheese is typically attributed to the high consumption rates of pizza cheese and string cheese; both of which are low moisture part skim (LMPS) mozzarella cheese. A single serving of LMPS mozzarella cheese contains approximately 8% of the daily value (DV) for sodium, a mineral which is currently consumed in excess among most Americans. On average, one in three Americans has hypertension. This condition is strongly associated with excessive sodium intake, and it is a leading risk factor for cardiovascular disease and stroke in the United States. Considering the popularity of LMPS mozzarella cheese, its sodium content, and the alarmingly high rates of hypertension among the American population, mozzarella cheese appears to be a product worth pursuing for sodium reduction. Salt (NaCl) provides several key benefits to cheese including: flavor enhancement, preservation, moisture control, and syneresis; thus reducing its concentration in cheese can result in multiple quality concerns.Previous research has investigated the effects of lower sodium in a variety of cheeses including: cheddar, feta, and imitation cheese. Typical methods for reducing sodium content in cheese include reduction of NaCl alone to a level which is still acceptable or partial substitution of NaCl with salt replacers including KCl. For assessing the consumer acceptability of low sodium cheeses, researchers have typically employed v the use of traditional hedonic, preference, and ranking questions; however, consumer scientists have recently suggested the benefits of asking consumers questions which go beyond typical acceptability questions. Purchase intent and decision making have been associated with consumer emotions, and perhaps by better understanding consumer emotions toward nutritional alternative foods, including low sodium mozzarella cheese, a more successful low sodium cheese can be developed.The current study implemented a series of tests to progressively understand the role NaCl plays in mozzarella cheese and consumer opinion of low sodium cheese. A series of traditional sensory tests, including triangle, duo-trio, and hedonic tests, were performed to determine a sensory transparent antimicrobial and a consumer acceptable salt replacer. Based upon this sequence of tests, a single antimicrobial (SEA-i F75) and concentration (0.275%) were selected in addition to the most consistently preferred salt replacer in a low sodium mozzarella cheese system; however, the most preferred salt replacer was dependent upon the type of mozzarella cheese (direct acid or bacteria cultured).In order to address the potentially limited information from traditional sensory testing, a novel method for evaluating emotions was developed. The IMET (Image Measurement of Emotion and Texture) method utilized consumer pr...

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Best–worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products

Cited by 120 publications

References 37 publications

Exploring Perceptions of Raspberries and Blueberries by Italian Consumers

Exploring Perceptions of Raspberries and Blueberries by Italian Consumers

Las Preferencias Del Consumidor Usando El Método De Máximas Diferencias

Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions

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