Free choice and conventional profiling of commercial black filter coffees to explore consumer perceptions of character

Sensory quality in retailed organic, free range and corn-fed chicken breast

“…*** P < 0.001. systems may be as important in choice decisions, particularly for premium products and relating to repeat purchase. In conventional profiling, the consensus vocabulary is restricted by a selection process whereas in FCP, assessors using individual vocabularies that may identify other important attributes (Narain, Paterson, & Reid, 2003). Here, GPA of all FCP data yielded two significant (P < 0.05) factors, explaining 45.3% variance, similar to a study of cooked ham (Delahunty, McCord, OÕNeill, & Morrissey, 1997) with two factors for appearance and texture.…”

Comparison of two sensory profiling techniques based on consumer perception

“…These methodologies include: traditional profiling using consumers (Husson, Le Dien, & Pagès, 2001), repertory grid (Kelly, 1955), free choice profiling (Narain, Paterson, & Reid, 2004), free sorting (Faye et al, 2006) and open-ended questions (ten Kleij & Musters, 2003).…”

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

“…In order to overcome some of these limitations, different techniques for evaluating consumer perception of a food product have been developed, including Repertory Grid (Kelly, 1955;Russell & Cox, 2004), Free Choice Profiling (Narain, Paterson, & Reid, 2004;Williams & Langron, 1984), and Free Sorting method (Faye et al, 2006;Giboreau, Navarro, Faye, & Dumortier, 2001;Popper & Heymann, 1996). Besides, ten Kleij and Musters (2003) proposed text analysis of open-ended questions as a complementary method to preference mapping.…”