Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping

Berget, Ingunn; Bech, Søren; Giacalone, Davide; Moulin, Samuel; Pedersen, Mads Erling; Varela, Paula; Næs, Tormod

doi:10.1111/joss.12620

Cited by 5 publications

(3 citation statements)

References 41 publications

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“…Therefore, the overall pattern of consumers' liking patterns should be given major emphasis. However, in situations where it is feasible to collect the preference of many samples, such as for sound (Berget et al 2021) and image data, and it is reasonable to use inferential techniques, bootstrap would be the recommended choice for the QR preference mapping. This resampling method does not require indeed assumptions on the error distribution to quantify uncertainty (Gould 1993;Kocherginsky et al 2005;Tarr 2012).…”

Section: Concluding Remarks and Further Developmentsmentioning

confidence: 99%

A quantile regression perspective on external preference mapping

et al. 2022

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External preference mapping is widely used in marketing and R&D divisions to understand the consumer behaviour. The most common preference map is obtained through a two-step procedure that combines principal component analysis and least squares regression. The standard approach exploits classical regression and therefore focuses on the conditional mean. This paper proposes the use of quantile regression to enrich the preference map looking at the whole distribution of the consumer preference. The enriched maps highlight possible different consumer behaviour with respect to the less or most preferred products. This is pursued by exploring the variability of liking along the principal components as well as focusing on the direction of preference. The use of different aesthetics (colours, shapes, size, arrows) equips standard preference map with additional information and does not force the user to change the standard tool she/he is used to. The proposed methodology is shown in action on a case study pertaining yogurt preferences.

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Section: Concluding Remarks and Further Developmentsmentioning

confidence: 99%

A quantile regression perspective on external preference mapping

et al. 2022

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“…Human sensory evaluation is used to evaluate the texture and color of sensory attributes, such as color and texture (Palczak et al, 2019). Other related product attributes are observed, such as emotion and need-state (Berget et al, 2020). The method of sensory testing depends on the particular test for which the data is being gathered (de Melo et al, 2021).…”

Section: Introduction1mentioning

confidence: 99%

Sensory Mapping of UHT Milk with Single-Origin Chocolate

Hunaefi,

Tarigan,

Dwinawati

et al. 2023

J. Teknol Industri Pangan

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Like coffee, the popularity of speciality chocolate flavour or single-origin chocolate is growing in the Indonesian market. At the same time, sensory characteristic of the chocolate flavors is becoming more important, affecting both the taste and marketing of food product with chocolate flavor. As such, this study aims to describe UHT milk with single-origin chocolate through a complete sensory attribute mapping. A focus group discussion (FGD) resulted 15 texture attributes, 11 need-state attributes, 15 music attributes, 17 emotion attributes, 11 flavor attributes, and additional 70 color attributes. The complete sensory mapping test was performed using the CATA method based on attributes obtained from the FGD and analyzed using XLSTAT. The resulting product descriptions are as follows: cocoa Flores products were associated with soft and light textures, a need to focus and provide energy, pleasant classical and pop music, relaxed and warm emotions, flavors of ice cream, and light green, purple and brown colors. Cocoa Bali was linked to a smooth but rather hard texture, a need for rest and exercise, a cheerful musical style, happy emotions, a biscuit flavor, and a pink-yellow color. Cocoa Aceh was correlated with smooth and soft textures, state-of-the-art rest, energetic music, relaxed and energetic emotions, creamy flavor, and blue color. Meanwhile, cocoa Java was attributed with a smooth but rather hard texture, a state-of-the-art mood booster, cheerful music, relaxed emotions, ice cream flavor, and red-brown color. Thus, understanding specific sensory characteristics enables the producer to improve the product's development and marketing.

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“…The industry's pressure to develop alternative methods that eliminate the need and the cost for panelist training and collect sensory information directly from consumers has made several consumer profiling methods developed rapidly in the last decade (Berget et al, 2020). One of those methods is CATA.…”

Section: Introductionmentioning

confidence: 99%

Sensory Profile of 3 in 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, and Cata (Check-All-That-Apply) Methods

Hunaefi

Marusiva

2021

jtip

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Three in one instant coffee is popular among university students. A variety brands of such instant coffee are available on the market. However, the literature on the sensory aspects of the instant coffee is rather limited slim. The project aimed to test three-in-one instant coffee sachets for their sensory characteristics. Two methods, CATA (Attributes and Emotional Mapping) and Flash Profile (extension of Free Choice Profiling) were employed to generate the attribute profiles and emotional dashboard. Sixty IPB University students were selected as panelists. Sensory attributes terminologies and their relation to emotion were generated using Focus Group Discussion among instant coffee heavy drinker. Profile of coffee D showed a creamy texture, while sweetness and milky was dominant when it came to coffee B and coffee C. The creaminess in coffee G was strongly related to feelings of happiness in a consumer. In addition, the sweet and milky taste and flavor in coffee B was seen as a relaxing and luxurious feeling. A Preference Mapping was constructed, and it showed that sweetness, milky, and creaminess improved the liking of the student consumers that make coffee C the most preferred brand among the panelists. In short, the use of flash profiles and check-all-it-dilute/CATA (attributes and emotional) equipped with preference mapping can provide emotional attributes and dashboards that will be important to understand products more than just consumer liking.

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Sound quality perception of loudspeakers evaluated by different sensory descriptive methods and preference mapping

Cited by 5 publications

References 41 publications

A quantile regression perspective on external preference mapping

A quantile regression perspective on external preference mapping

Sensory Mapping of UHT Milk with Single-Origin Chocolate

Sensory Profile of 3 in 1 Instant Coffee Using Emotional-Sensory Mapping, Flash Profile, and Cata (Check-All-That-Apply) Methods

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