Segmentation of food consumers according to their correlations with sensory attributes projected on preference spaces

By L. Carbonell, L. Izquierdo, I. Carbonell, E. Costell. 2008

59 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/46723476dbda32d3ee2fbd15c8f3df48103e25f9

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. E. Costell
2. A. Tárrega
3. S. Bayarri

In Nutrition and Dietetics

1. E. Costell

In Sensory Systems

1. E. Costell

Citations in the corpus

• Acceptability of Milk and Soymilk Vanilla Beverages: Demographics Consumption Frequency and Sensory Aspects (2009, background): “Evaluating the degree of acceptability of a product by just considering the average values obtained from the individual consumer’s assessment can lead to erroneous conclusions (Pastor et al., 1996; Carbonell et al., 2008).”
• Food Acceptance: The Role of Consumer Perception and Attitudes (2010, methodology): “To identify consumer subgroups with different preference 238 criteria, Carbonell et al (2008) proposed a method based on the correlation 239 coefficients between consumer acceptability data and sensory-attribute intensity 240 scores from a trained panel.”