Sensory Analysis and Consumer Preference: Best Practices

Temporal ranking for characterization and improved discrimination of protein beverages

(2022) Heather M. Keefer et al.   JOURNAL OF SENSORY STUDIES

Consumers with high frequency of ‘just about right’ in JAR scales may use lower cognitive effort: Evidence from the concurrent 9-point hedonic scale and CATA question

(2021) Jiahui Song et al.   FOOD RESEARCH INTERNATIONAL

Consumer understanding of fluid milk and cheese processing and composition

(2021) A.N. Schiano et al.   JOURNAL OF DAIRY SCIENCE

On the validity of longitudinal comparisons of central location consumer testing results prior to COVID‐19 versus home use testing data during the pandemic

(2021) Menghan Shi et al.   JOURNAL OF FOOD SCIENCE

Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice

(2021) Kathrin Barbara Meyer et al.   Foods

Consumer perception of dried dairy ingredients: Healthy, natural, and sustainable?

(2021) A.N. Schiano et al.   JOURNAL OF DAIRY SCIENCE

Comparison of a central location test versus a home usage test for consumer perception of ready-to-mix protein beverages

(2020) M.T. Zhang et al.   JOURNAL OF DAIRY SCIENCE

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

(2020) William S. Harwood et al.   JOURNAL OF SENSORY STUDIES

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Consumer desires and perceptions of lactose-free milk

(2020) P.V. Rizzo et al.   JOURNAL OF DAIRY SCIENCE

The influence of automatic associations on preference for milk type

(2020) W.S. Harwood et al.   JOURNAL OF DAIRY SCIENCE

Complementarity of implicit and explicit attitudes in predicting the purchase likelihood of visually sub-optimal or optimal apples

(2019) L.A. Bolos et al.   FOOD QUALITY AND PREFERENCE

From intention to action: Predicting purchase behavior with consumers’ product expectations and perceptions, and their individual properties

(2019) Elina Kytö et al.   FOOD QUALITY AND PREFERENCE

Consumer insights on prepackaged Cheddar cheese shreds using focus groups, conjoint analysis, and qualitative multivariate analysis

(2019) K.C. Speight et al.   JOURNAL OF DAIRY SCIENCE

Temporal profiling of simplified lemonade using temporal dominance of sensations and temporal check‐all‐that‐apply

(2019) Anna Zhenan Wu et al.   JOURNAL OF SENSORY STUDIES

The visual appearance of beer: A review concerning visually-determined expectations and their consequences for perception

(2019) George Van Doorn et al.   FOOD RESEARCH INTERNATIONAL

IAT, consumer behaviour and the moderating role of decision-making style: An empirical study on food products

(2018) Giulia Songa et al.   FOOD QUALITY AND PREFERENCE

Thinking outside the booth — the eating environment, context and ecological validity in sensory and consumer research

(2018) Alina Stelick et al.   Current Opinion in Food Science

Identification and characterization of fluid milk consumer groups

(2018) W.S. Harwood et al.   JOURNAL OF DAIRY SCIENCE

The effect of vitamin concentrates on the flavor of pasteurized fluid milk

(2017) E.B. Yeh et al.   JOURNAL OF DAIRY SCIENCE

Drivers of choice for fluid milk versus plant-based alternatives: What are consumer perceptions of fluid milk?

(2017) K.S. McCarthy et al.   JOURNAL OF DAIRY SCIENCE

A 100-Year Review: Sensory analysis of milk

(2017) A.N. Schiano et al.   JOURNAL OF DAIRY SCIENCE

Consumer Perception of Retail Pork Bacon Attributes Using Adaptive Choice-based Conjoint Analysis and Maximum Differential Scaling

(2017) K. G. McLean et al.   JOURNAL OF FOOD SCIENCE

Novel Creation of a Rum Flavor Lexicon Through the Use of Web-Based Material

(2017) Chelsea M. Ickes et al.   JOURNAL OF FOOD SCIENCE

Characterizing dynamic sensory properties of nutritive and nonnutritive sweeteners with temporal check-all-that-apply

(2017) M. Michelle Reyes et al.   JOURNAL OF SENSORY STUDIES

Innovation in an expanding market: Australian pork is not a commodity

(2017) E. P. Bittner et al.   Animal Production Science

Sandwich or sweets? An assessment of two novel implicit association tasks to capture dynamic motivational tendencies and stable evaluations towards foods

(2016) Alexandra A. Kraus et al.   FOOD QUALITY AND PREFERENCE

The concurrent use of JAR and CATA questions in hedonic scaling is unlikely to cause hedonic bias, but may increase product discrimination

(2015) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Examining Extrinsic Factors that Influence Product Acceptance: A Review

(2015) X.E. Li et al.   JOURNAL OF FOOD SCIENCE

Identifying Key Attributes for Protein Beverages

(2015) A.E. Oltman et al.   JOURNAL OF FOOD SCIENCE

Consumer Attitudes and Preferences for Fresh Market Tomatoes

(2014) A.E. Oltman et al.   JOURNAL OF FOOD SCIENCE

Sensory Difference Tests as Measurement Instruments: a Review of Recent Advances

(2014) John M. Ennis et al.   JOURNAL OF SENSORY STUDIES

Multiple Time-Intensity Analysis and Temporal Dominance of Sensations of Chocolate Dairy Dessert Using Prebiotic and Different High-Intensity Sweeteners

(2014) E.C. Morais et al.   JOURNAL OF SENSORY STUDIES

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

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

Drink to get drunk or stay healthy? Exploring consumers’ perceptions, motives and preferences for light beer

(2013) Polymeros Chrysochou   FOOD QUALITY AND PREFERENCE

The impact of evoked consumption contexts and appropriateness on emotion responses

(2013) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

The Consumption of Protein-Rich Foods in Older Adults: An Exploratory Focus Group Study

(2013) Rachael L. Best et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

Multiple Time-Intensity Analysis: Sweetness, Bitterness, Chocolate Flavor and Melting Rate of Chocolate with Sucralose, Rebaudioside and Neotame

(2013) A.B. Palazzo et al.   JOURNAL OF SENSORY STUDIES

Comparison of Temporal-Sensory Methods for Beer Flavor Evaluation

(2013) Laura Vázquez-Araújo et al.   JOURNAL OF SENSORY STUDIES

Developing Lexicons: A Review

(2013) Lydia J.R. Lawless et al.   JOURNAL OF SENSORY STUDIES

Assessing the children's views on foods and consumption of selected food groups: outcome from focus group approach

(2013) Sharifah Intan Zainun Sharif Ishak et al.   Nutrition Research and Practice

Willingness-to-pay estimation with choice-based conjoint analysis: Addressing extreme response behavior with individually adapted designs

(2012) Sonja Gensler et al.   EUROPEAN JOURNAL OF OPERATIONAL RESEARCH

APPLICATION OF ETHNOGRAPHY AND CONJOINT ANALYSIS TO DETERMINE KEY CONSUMER ATTRIBUTES FOR LATTE-STYLE COFFEE BEVERAGES

(2012) S.M. JERVIS et al.   JOURNAL OF SENSORY STUDIES

A Comparison of Adaptive Choice-Based Conjoint and Choice-Based Conjoint to Determine Key Choice Attributes of Sour Cream with Limited Sample Size

(2012) S.M. Jervis et al.   JOURNAL OF SENSORY STUDIES

A LARGE-SCALE EXPERIMENTAL COMPARISON OF THE TETRAD AND TRIANGLE TESTS IN CHILDREN

(2012) KAREN GARCIA et al.   JOURNAL OF SENSORY STUDIES

Internal preference mapping and the issue of satiety

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

IS A CONSUMER PANEL ABLE TO RELIABLY EVALUATE THE TEXTURE OF DAIRY DESSERTS USING UNSTRUCTURED INTENSITY SCALES? EVALUATION OF GLOBAL AND INDIVIDUAL PERFORMANCE

(2011) GASTÓN ARES et al.   JOURNAL OF SENSORY STUDIES

THE POWER OF SENSORY DISCRIMINATION METHODS REVISITED

(2011) JOHN M. ENNIS et al.   JOURNAL OF SENSORY STUDIES

CONSUMER ATTITUDES AND EXPECTATIONS OF GINSENG FOOD PRODUCTS ASSESSED BY FOCUS GROUPS AND CONJOINT ANALYSIS

(2011) HEE SOOK CHUNG et al.   JOURNAL OF SENSORY STUDIES

The importance of landscape in wine quality perception: An integrated approach using choice-based conjoint analysis and combination-based permutation tests

(2010) Tiziano Tempesta 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

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL

(2010) PATTARIN LEKSRISOMPONG et al.   JOURNAL OF SENSORY STUDIES

THE SORTED NAPPING: A NEW HOLISTIC APPROACH IN SENSORY EVALUATION

(2010) J. PAGÈS 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

Comparison of two methods to explore consumer preferences for cottage cheese

(2009) S.L. Drake et al.   JOURNAL OF DAIRY SCIENCE

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 five common acceptance and preference methods

(2008) Karen A. Hein et al.   FOOD QUALITY AND PREFERENCE

Sources of positive and negative emotions in food experience

(2007) Pieter M.A. Desmet et al.   APPETITE

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