Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley

By Jérôme Pagès. 2005

368 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/8f09bbbb2b104b51a0715ae99710ae585335e778

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. Paula Varela
2. G. Ares
3. A. Giménez
4. Leticia Vidal
5. S. Jaeger

In Nutrition and Dietetics

1. Paula Varela
2. G. Ares

Citations in the corpus

• Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping® (2014, neutral): “appearance, taste or mouthfeel) (Dehlholm et al., 2012; Pagès, 2005).”
• Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization (2012, methodology): “There were originally derived from psychology and previously used in qualitative market research, to obtain associations between products (Pagès, 2005; Risvik et al., 1994).”