Comparison of preference mapping with projective mapping for characterizing consumer perception of brewed black coffees

Common roasting defects in coffee: Aroma composition, sensory characterization and consumer perception

(2018) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Does taste sensitivity matter? The effect of coffee sensory tasting information and taste sensitivity on consumer preferences

(2018) Jie Li et al.   FOOD QUALITY AND PREFERENCE

Development of a “living” lexicon for descriptive sensory analysis of brewed coffee

(2016) Edgar Chambers et al.   JOURNAL OF SENSORY STUDIES

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP)

(2016) Oxana Lazo et al.   JOURNAL OF SENSORY STUDIES

The use of immersive technologies to improve consumer testing: The role of ecological validity, context and engagement in evaluating coffee

(2015) Ronald G. Bangcuyo et al.   FOOD QUALITY AND PREFERENCE

The impact of individual variations in taste sensitivity on coffee perceptions and preferences

(2015) Camilla Masi et al.   PHYSIOLOGY & BEHAVIOR

The Use of Qualitative Research Methods in Quantitative Science: A Review

(2014) M.G. Jervis et al.   JOURNAL OF SENSORY STUDIES

An alternative way to uncover drivers of coffee liking: Preference mapping based on consumers’ preference ranking and open comments

(2013) Paula Varela et al.   FOOD QUALITY AND PREFERENCE

Mapping Hedonic Data: A Process Perspective

(2013) Daniel M. Ennis et al.   JOURNAL OF SENSORY STUDIES

Influence of Information on Consumers' Evaluations Using Check-All-That-Apply Questions and Sorting: A Case Study with Milk Desserts

(2013) Leticia Vidal et al.   JOURNAL OF SENSORY STUDIES

Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping

(2012) R.S. Cadena et al.   JOURNAL OF DAIRY SCIENCE

Internal preference mapping and the issue of satiety

(2011) Benoît Rousseau et al.   FOOD QUALITY AND PREFERENCE

PERCEPTUAL MAPPING OF APPLES AND CHEESES USING PROJECTIVE MAPPING AND SORTING

(2010) MICHAEL A. NESTRUD et al.   JOURNAL OF SENSORY STUDIES

SENSORY LEXICON OF BREWED COFFEE FOR JAPANESE CONSUMERS, UNTRAINED COFFEE PROFESSIONALS AND TRAINED COFFEE TASTERS

(2010) FUMIYO HAYAKAWA et al.   JOURNAL OF SENSORY STUDIES

The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

(2009) Lauren Dooley et al.   FOOD QUALITY AND PREFERENCE

Relationship among sensory descriptors, consumer preference and color parameters of Italian Novello red wines

(2009) Giuseppina Paola Parpinello et al.   FOOD RESEARCH INTERNATIONAL

DEVELOPMENT OF SENSORY ATTRIBUTE POOL OF BREWED COFFEE

(2009) HAN-SEOK SEO et al.   JOURNAL OF SENSORY STUDIES

Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

(2009) H. Resano et al.   MEAT SCIENCE

Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire valley

(2007) Lucie Perrin et al.   FOOD QUALITY AND PREFERENCE