Relating consumer preferences to sensory attributes of instant coffee

By L. Geel, Marise Kinnear, H. D. Kock. 2005

108 citations recorded by the source corpus.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/834b75b03c7325a9bddd4a1d09a85ef17149b08f

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. F. Al-Said
2. M. A. A. P. Silva
3. N. D. M. Villanueva
4. Umezuruike Linus Opara
5. P. Pathare
6. Juyun Lim

In Plant Science

1. Umezuruike Linus Opara
2. F. Al-Said
3. M. A. A. P. Silva
4. N. D. M. Villanueva
5. P. Pathare

In Tourism, Leisure and Hospitality Management

1. M. A. A. P. Silva
2. N. D. M. Villanueva

Citations in the corpus

• Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps (2009, methodology): “Amongst the statistical techniques that allow the segmentation of consumers according to their individual preferences regarding competing brands products, the ‘‘internal preference mapping, MDPREF” has been one of the most used (Arditti, 1997; Daillant-Spinnler, Macfie, Beyts, & Hedderly, 1996; Fala”
• Colour Measurement and Analysis in Fresh and Processed Foods: A Review (2012, background): “Nine-point hedonic scale Intensity of the brown colour of coffee samples (light brown– black brown) Instant coffee Geel et al. (2005)”