An alternative to external preference mapping based on consumer perceptive mapping
By P. Faye, Damien Brémaud, E. Teillet, Philippe Courcoux, A. Giboreau, H. Nicod. 2006
126 citations recorded by the source corpus.
Subfields: Experimental and Cognitive Psychology, Food Science, Social Psychology
View Paper: https://www.semanticscholar.org/paper/3502768f6ff2e77b4b8ce2a2e415b430fd426747
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In Food Science
- Hervé Abdi
- Michael A. Nestrud
- H. Lawless
- G. Ares
- Paula Varela
- Lynne J. Williams
- F. Marlowe
- Arpan Kumar Kar
In Social Psychology
Citations in the corpus
- A Factorial Approach for Sorting Task data (FAST) (2009, unknown): “: Ballester, Patris, Symoneaux, & Valentin, 2008; Blancher et al., 2007; Cartier et al., 2006; Faye et al., 2006; Lelièvre, Chollet, Abdi, & Valentin, 2008; Parr, Green, White, & Sherlock, 2007.”
- Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers (2008, methodology): “Some studies of trained panelists to consumers have shown good correspondence of their perceptual maps using techniques such as sorting (Cartier et al., 2006; Faye et al., 2004,2006; Lawless & Glatter, 1991).”
- Invited review Quick and dirty but still pretty good: a review of new descriptive methods in food science (2012, unknown): “…their groupings, assessors can be asked to provide a few terms to characterise each group they formed (Lawless et al., 1995; Tang & Heymann, 1999; Saint-Eve et al., 2004; Faye et al., 2004; Lim & Lawless, 2005; Faye et al., 2006; Cartier et al., 2006; Blancher et al., 2007;Leliè vre et al., 2008).”
- A modified sorting task to investigate consumer perceptions of extra virgin olive oils (2010, background): “150 consumers versus 26 plastic pieces) (Faye et al., 2006), the percentage of explained variance was relatively similar to the studies employing similar numbers of consumers and products.”
- The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping (2010, background): “Preference mapping is a widely used group of multivariate statistical techniques designed to optimize products by understanding the structure between consumer preference and sensory data to identify drivers of liking (Faye et al., 2006; Greenhoff & MacFie, 1999).”
- APPLICATION OF A CHECK‐ALL‐THAT‐APPLY QUESTION TO THE DEVELOPMENT OF CHOCOLATE MILK DESSERTS (2010, unknown): “Thus, sensory information is obtained from a trained panel (Faye et al. 2006).”