Influence of consumers' cognitive style on results from projective mapping

Varela, Paula; Antúnez, Lucía; Berget, Ingunn; Oliveira, Denize; Christensen, Kasper; Vidal, Letícia; Næs, Tormod; Ares, Gastón

doi:10.1016/j.foodres.2017.06.021

Cited by 23 publications

(13 citation statements)

References 42 publications

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“…For the former, despite controlling for age and gender distributions, other consumer traits and characteristics could exert an influence. Product familiarity and involvement deserve consideration (Giacalone et al, 2015; Giacalone & Jaeger, 2016; Hollebeek, Jaeger, Brodie, & Balemi, 2007; Solomon, Bamossy, & Askegaard, 2002), as do factors known to influence consumers' CATA question responses, for example visual attention and thinking style (Antúnez, Ares, Giménez, & Jaeger, 2016; Varela et al, 2017).…”

Section: Resultsmentioning

confidence: 99%

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

Jaeger

Vidal

Swaney‐Stueve

et al. 2020

Journal of Sensory Studies

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The present research examined the effect of co-eliciting situational appropriateness with hedonic product responses. This contributed methodological insight regarding the use of the item-by-use (IBU) approach in product research with consumers. The research involved 9 consumer studies (105 to 289 consumers per study). In each study, participants were randomly divided into two groups. One of the groups evaluated samples for situational appropriateness only, whereas the other group evaluated hedonic responses and situational appropriateness. Five studies elicited IBU responses using check-all-that-apply (CATA) questions and four studies used 7-pt rating scales. The inclusion of the hedonic question introduced significant changes in IBU responses in eight of the nine studies. When effects were established, they were largely systematic in the sense of reducing term frequency/average ratings of the focal situational uses. That is, a given situational use would generally be evaluated as less appropriate under co-elicitation (H + IBU) than when situational appropriateness was measured alone (IBU only). The effect was larger for CATA questions and mirrors previous research on hedonic and sensory co-elicitation. The most likely explanation is that the inclusion of a hedonic question reduces participants' cognitive effort when completing the CATA questions. Practical Implications Situational appropriateness is often positioned as an adjunct to hedonic responses rather than the main focus of a study, and as such co-elicitation of these two types of responses are common. In this research, situational appropriateness data (as itemby-use [IBU]) were elicited with and without hedonic scores (H + IBU vs. IBU only). It was found that when co-elicitation alters the situational responses, the effect on the IBU data was, in most cases, minor and without large practical relevance. 1 | INTRODUCTION 1.1 | Background and motivation for the research Situational appropriateness represents the degree of fit between products and use situations, and helps to explain why certain foods, despite being well-liked, are rarely eaten in the mornings (e.g., lamb chops) or at dinner-time (e.g., cereal) (e.g., Schutz, 1988). For decades, there has been a small but steady interest in situational appropriate

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Section: Resultsmentioning

confidence: 99%

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

Jaeger

Vidal

Swaney‐Stueve

et al. 2020

Journal of Sensory Studies

Self Cite

View full text Add to dashboard Cite

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“…They stated that the HPM would be appropriate to screen samples for further analysis with consumer acceptability testing (Kim et al, 2019). Also, in a study by Varela, Antúnez, et al (2017), the participants were asked to conduct a PM task but to arrange the samples based on their preference called choice-based PM. For instance, two samples were placed close to each other if the participants' preference for them was similar.…”

Section: Summary Of Methods Usedmentioning

confidence: 99%

“…Furthermore, PM has been adapted to use to evaluate the nonsensory factors that may affect sensory and hedonic perception of items (Saldaña et al, 2020). Also, the PM has been used to identify how participants' cognitive style affects their evaluation of different food items (Varela, Antúnez, et al, 2017) and segmentation of PM data has discussed (Berget, Varela, & Naes, 2019). As the PM method continues to evolve, it is important to review how the PM method has been applied by those working in the field of sensory evaluation.…”

Section: Introductionmentioning

confidence: 99%

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

Moss

McSweeney

2022

Journal of Sensory Studies

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Descriptive analyses or trained panels are one of the most extensively used methods in the sensory evaluation field; however, they can be expensive and time-consuming.Therefore, researchers have begun to use rapid sensory analysis methods. One of these rapid methods is projective mapping (PM). PM asks the participants to place samples on a two-dimensional space in a way that reflects their perception of the samples' differences and similarities. This review outlines the main characteristics of 195 studies published using the PM technique. The results reveal that the majority of

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“…However, when time, resources, or samples are limited, an experienced panelist may be the best option [45]. Other authors have proven that PM can be successfully implemented in a wide variety of beverages categories, e.g., herbal tea infusions [47], chocolate-flavored milk [48], wines [41,49], and soy-free protein drinks [24]. PM was also proved to be an effective technique to explore food-beverage pairings [50], and recent studies have shown that PM is being used as part of new approaches, namely the affective approach [51], intensity approach [41], hedonic frame [52], and upgrades such as polarized projective mapping [49].…”

Section: Sensory Descriptive Testsmentioning

confidence: 99%

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

Marques

Correia

Dinis

et al. 2022

Foods

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Sensory science provides objective information about the consumer understanding of a product, the acceptance or rejection of stimuli, and the description of the emotions evoked. It is possible to answer how consumers perceive a product through discriminative and descriptive techniques. However, perception can change over time, and these fluctuations can be measured with time-intensity methods. Instrumental sensory devices and immersive techniques are gaining headway as sensory profiling techniques. The authors of this paper critically review sensory techniques from classical descriptive analysis to the emergence of novel profiling methods. Though research has been done in the creation of new sensory methods and comparison of those methods, little attention has been given to the timeline approach and its advantages and challenges. This study aimed to gather, explain, simplify, and discuss the evolution of sensory techniques.

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Influence of consumers' cognitive style on results from projective mapping

Cited by 23 publications

References 42 publications

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

Examination of effects on situational appropriateness when co‐elicited with hedonic product responses

Projective mapping as a versatile sensory profiling tool: A review of recent studies on different food products

An Overview of Sensory Characterization Techniques: From Classical Descriptive Analysis to the Emergence of Novel Profiling Methods

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