Affiliation:
1. Divisió Alimentària, Institut de Recerca i Tecnologia Agroalimentària. Granja Camps i Armet, 17121 Monells (Girona) España
Abstract
External preference mapping (PREFMAP) relates the preference data of a group of consumers to a multi-dimensional representation of the stimuli. This representation can be obtained from descriptive sensory data generated by a panel. Four vegetable oil samples were analysed. Three different stimulus spaces were obtained from generalized Procrustes analysis (GPA) of descrip tive sensory data generated by three panels (12 assessors): a non-selected panel, a selected panel and the latter after training. The preference data of each consumer was regressed against the product co-ordinates obtained from each stimulus space using the vector model. The interpreta tion of stimulus space was easier with selected assessors, but in an overall sense the three stim ulus spaces were similar. However, the slight differences between the different sensory spaces produced important differences in the PREFMAP interpretation.
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science
Cited by
9 articles.
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