Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

Designing consumer trials balanced for first and higher orders of carry-over effect when only a subset of k samples from t may be tested

Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores

Consumer preferences for fresh and aged apples: a cross-cultural comparison

Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks

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The problem of balancing out the effect of order of presentation and the carryover effect of a preceding sample over a series of presentations of the same set of samples is addressed. A series of designs developed by Williams (1949) are used. The method of calculation is given. Tables containing about 50 consumers of each design for presenting from 4 through to 16 samples are given.

Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests

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Dulce de Leche is a dairy-based confectionary product virtually unknown outside Latin America. A 24 factorial design was implemented to study the influence of sugar composition, type of neutralizer, cooking time and presence of vanilla essence on the preference of Dulce de Leche by UK university students. A fractional factorial pattern was used in sen'ing samples to assessors. Analysis of variance showed that the preferred levels were: 40% replacement of sucrose by glucose syrup, 100% sodium bicarbonate as neutralizer, and no vanilla essence. Cooking time did not significantly affect preference. Partial least squares regression was used to relate preference to sensory profile scores. The correlation was good for appearance and texture, not so for flavor and aftertaste. A mapping technique showed consumers to be uniformly grouped for appearance and texture, not so for flavor. Results from preference and general acceptability were encouraging in promoting this new dairy product in Great Britain.

Consumer preference of dulce de leche among students in the united kingdom

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Dulce de Lcche is a dairy based confectionary product, popular in most Latin American countries. A 24 factorial design was used to study the influence of glucose syrup concentration, type of neutralizer, cooking time and inclusion of vanilla essence on the sensory profile of this product. Fractions of the full design was used to obtain 37 sensory descriptors covering appearance, manual and oral texture, flavor and aftertaste, and a number of objective color and texture measurements. The effects of the design factors on individual descriptors were tested using analysis of variance; aggregate analysis of attributes were carried out using multivariate analysis of variance, principal component analysis and partial least squares regression.



Analysis of the principal components identified several interpretable underlying factors for appearance and texture but not for flavor or aftertaste. Partial least squares regression showed that oral texture is closely related to manual texture, but that aftertaste is quite different from flavor. Instrumental color and texture measurements were found to be highly correlated with the corresponding sensory descriptors.

Nicholas. Bratchell

Papers

Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests

Consumer preference of dulce de leche among students in the united kingdom

Sensory Profiling of Dulce de Leche, a Dairy Based Confectionary Product