Preference mapping of cracker type biscuits

Understanding consumer preferences for rice wines using sensory data

“…Even though the age groups in their 20s to 40s selected in this study have been considered as a major buying power for alcoholic beverages in Korea, 25 an inclusion of wider range of age groups such as 50s and 60s may result in different preference patterns of rice wines. The clustering of consumers, which was not dependent on age or gender, was also found in the preference studies of cracker-type biscuits, 18 starchy foods 26 and mayonnaise. 27 Among the clusters, average acceptance scores ranged from, 'dislike very much' to 'like moderately'.…”

Degree of appropriateness and frequency of consumption of mayonnaise, ketchup, mustard and similar sauces in Argentina

“…Thus whether in a fast food restaurant or in their own homes, subjects use and consume SS in a similar manner. Sensory acceptability patterns between different cities in Argentina has been shown to be similar in preference map studies of mayonnaise and crackers (Martinez, Santa Cruz, Hough, & Vega, 2002;.…”

“…That is, subjects were clustered according to what they consider appropriate and consume and not according to where they live, their age, or gender. Martinez et al (2002) in a preference map study of crackertype biscuits in Argentina found that clustering by sensory acceptability transcend age groups and cities. Moskowitz and Bernstein (2000) found sensory segmentation to transcend across countries.…”

Consumers’ preferences for meat of Cabrito Transmontano. Effects of sex and carcass weight

“…Clusters were defined after truncation of the obtained dendrogram. Martínez et al (2002) as McEwan (1998), indicated that the number of clusters choice is somehow subjective and, usually, depends on common sense. The number of clusters in the present work ranged between 3 and 4, depending of the R 2 coefficient and p-value for each cluster.…”

“…Numerous authors studied consumers' preferences using internal and external preference mapping in commercial chips (Schlich and McEwan, 1992), chicken nuggets (Arditti, 1997), beer (Guinard et al, 2001), apple transformed products (Vigneau and Qannari, 2002), cookies (Martínez et al, 2002), cheese (Bárcenas et al, 2001;Young et al, 2004), or tomato sauces (Van Kleef et al, 2006). However, in meat products, as far as known, there are no works using mapping methodologies to study consumers' preferences, so, the purpose of this study was also to perform the preference mapping methodology to a natural milk-fed meat product.…”