Comparison between temporal dominance of sensations and time intensity results

Révérend, Fanny M. Le; Hidrio, Claire; Fernandes, Ângela; Aubry, Victoire

doi:10.1016/j.foodqual.2007.06.012

Cited by 74 publications

(33 citation statements)

References 5 publications

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“…For instance, sounds heard by customers may be measured using a noise dose meter and the 'Decibel A' scale (Liu and Tan, 2000; Hodge and Thompson, 1990). Taste may be measured using the time intensity (TI) technique, whereby participants score the intensity of a specific flavor over a given time period (Le Révérend et al, 2008;Piggott, 2000), or by the temporal dominance of sensation (TDS) technique, which captures the most dominant flavor (or indeed, sense) over time (Pineau et al, 2009 Imaging) is a noninvasive method that tracks changes in blood oxygenation during cognitive processes (Ogawa et al, 1990). This method has been used to measure trust and distrust by capturing the location, timing, and level of brain activity that underlies trust and distrust in experimentally manipulated environments (Dimoka et al, 2010).…”

Section: Measuring the Physical And Sensorial Elements Of Customer Exmentioning

confidence: 99%

The interplay of customer experience and commitment

Keiningham¹,

Ball²,

Benoit³

et al. 2017

JSM

107

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The interplay of customer experience and commitment STRUCTURED ABSTRACT Purpose -This research examines the customer experience through the lens of customer commitment and provides a framework for future research into the intersection of these emerging streams of research. Design/methodology/approach -This research contributes to theoretical and practical perspectives on the customer experience (CE) and its measurement by integrating extant literature with customer commitment and customer satisfaction literature. Findings -The breadth of the domains that encompass the customer experiencecognitive, emotional, physical, sensorial, and social-makes simplistic metrics impossible for gauging the entirety of customers' experiences. These findings provide strong support of the need for new research into CE and customer commitment. Practical implications -Given the complexity of the CE concept, managers are unlikely to track and manage all relevant elements of CE. This research provides a framework identifying empirically the most salient attributes of the CE with particular emphasis on those elements that enhance commitment to the firm or brand. This should offer insight into service design to correspond with specific commitment and experience dimensions. Originality/value -This research is the first to examine the customer experience through the lens of customer commitment-a key factor in customer loyalty, positive word of mouth and other desired outcomes for managers and marketers. We provide a framework for future research into this emerging topic. The interplay of customer experience and commitmentCustomer Experience Management (CEM) is being hailed as the next competitive battleground for firms to grow market share. In fact, research by Gartner finds that by 2017, 89%of companies plan to compete primarily on the basis of the customer experience (CE) (Gartner, 2016). Moreover, a new industry of CEM professionals has recently emerged to address the rapidly growing demand by businesses for expertise in the field.Despite this emphasis, however, there is no general consensus among managers or academics regarding what comprises the CE. As a result, it is difficult to ascertain its boundaries (e.g., how it differs from customer engagement, customer value, etc.). Consequently, there exists no consensus regarding the aspects of the CE that require assessment and metrics.This article addresses these issues by investigating the experience construct. We do this by building on the definition of CE of De Keyser et al. (2015): "Customer experience is comprised of the cognitive, emotional, physical, sensorial, and social elements that mark the customer's direct or indirect interaction with a [set of] market actor[s]" (p. 1). Specifically, we focus on customer assessment in the cognitive, emotional, physical, sensorial, and social domains as they relate to CE and, where possible, describe metrics designed to measure these assessments.Since the overriding goal of companies' efforts to enhance the CE is to engender commitment ...

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Section: Measuring the Physical And Sensorial Elements Of Customer Exmentioning

confidence: 99%

The interplay of customer experience and commitment

Keiningham¹,

Ball²,

Benoit³

et al. 2017

JSM

107

View full text Add to dashboard Cite

show abstract

“…Le Reverend, Hidrio, Fernandes, and Aubry (2008) concluded that TI and TDS brought similar information in terms of differences between products, attributes, and evolution over the time. However, the authors indicated that TDS enabled the interaction between the evolutions of attributes to be recorded in addition to the sequence of dominant sensations.…”

Section: Introductionmentioning

confidence: 99%

Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes

Lawlor

Chandra

et al. 2012

Food Quality and Preference

100

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a b s t r a c tQuantitative descriptive analysis (QDA) is used to describe the nature and the intensity of sensory properties from a single evaluation of a product, whereas temporal dominance of sensation (TDS) is primarily used to identify dominant sensory properties over time. Previous studies with TDS have focused on model systems, but this is the first study to use a sequential approach, i.e. QDA then TDS in measuring sensory properties of a commercial product category, using the same set of trained assessors (n = 11). The main objectives of this study were to: (1) investigate the benefits of using a sequential approach of QDA and TDS and (2) to explore the impact of the sample composition on taste and flavour perceptions in blackcurrant squashes. The present study has proposed an alternative way of determining the choice of attributes for TDS measurement based on data obtained from previous QDA studies, where available. Both methods indicated that the flavour profile was primarily influenced by the level of dilution and complexity of sample composition combined with blackcurrant juice content. In addition, artificial sweeteners were found to modify the quality of sweetness and could also contribute to bitter notes. Using QDA and TDS in tandem was shown to be more beneficial than each just on its own enabling a more complete sensory profile of the products.

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“…TDS experiments have been conducted to describe the temporal sensory patterns of different foods and beverages such as dairy products (Pineau et al, 2003), wine (Meillon, Urbano, & Schlich, 2009;Pessina, Boivin, Moio, & Schlich, 2005), hot beverages (Le Révérend, Hidrio, Fernandes, & Aubry, 2008), flavoured gels (Labbe, Schlich, Pineau, Gilbert, & Martin, 2008) and breakfast cereals (Lenfant, Loret, Pineau, Hartmann, & Martin, 2009). In addition, data analysis methodologies have been proposed to compare products (Meyners & Pineau, 2010;Pineau et al, 2009) and to assess panel agreement (Meyners, 2011).…”

Section: Introductionmentioning

confidence: 99%