Author:
Freeman R.P.J.,Richardson N.J.,Kendal‐Reed M.S.,Booth D.A.
Abstract
Cognitive technology provides a response‐sensitivity metric for
interactions between major influences on a response by an individual
consumer. There is no restriction on the types of influence or response
which can be measured, so long as at least two normal levels (or the
presence and absence) of the influence can be tested independently of
variations in other influences. Illustrates this novel methodology for
open‐ended concept tests, free‐choice profiling of physical products,
interactions among tastes, aromas and textures, and the integration of a
sensory characteristic with a conceptual attribute.
Subject
Food Science,Business, Management and Accounting (miscellaneous)
Cited by
27 articles.
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