标题
Sensory Analysis and Consumer Preference: Best Practices
作者
关键词
-
出版物
Annual Review of Food Science and Technology
Volume 14, Issue 1, Pages 427-448
出版商
Annual Reviews
发表日期
2023-03-28
DOI
10.1146/annurev-food-060721-023619
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- 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
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started