Comparison of two sensory profiling techniques based on consumer perception

Author:

Ares Gastón,Deliza Rosires,Barreiro Cecilia,Giménez Ana,Gámbaro Adriana

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference26 articles.

1. Adams, J., Williams, A., Lancaster, B., & Foley, M. (2007). Advantages and uses of check-all-that-apply response compared to traditional scaling of attributes for salty snacks. In 7th Pangborn sensory science symposium, 12–16 August 2007, Minneapolis, USA.

2. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;Ares;Food Quality and Preference,2009

3. Ratings of products through scores and free-text assertions: Comparing and combining both;Bécue-Bertaut;Food Quality and Preference,2008

4. Multiple factor analysis and clustering of a mixture of quantitative, categorical and frequency data;Bécue-Bertaut;Computational Statistics and Data Analysis,2008

5. An alternative to external preference mapping based on consumer perceptive mapping;Faye;Food Quality and Preference,2006

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