Comparison of open comments and check-all-that-apply to collect reasons for liking and disliking chocolates in preference mapping

Author:

Antille NicolasORCID,Audoubert Fanny,Camilleri Matthieu,Grain Manon,Rytz Andreas,Pineau Nicolas,Mahieu Benjamin

Publisher

Elsevier BV

Reference30 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. Minneapolis, USA.

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4. Plant-based alternatives vs dairy milk: Consumer segments and their sensory, emotional, cognitive and situational use responses to tasted products;Cardello;Food Quality and Preference,2022

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