Journal ArticleDOI
Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
TLDR
The problem of balancing 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 in this article.Abstract:
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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.read more
Citations
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Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis
TL;DR: In this paper, the authors used word association and conjoint analysis to study the influence of package shape and color on consumer expectations of milk desserts, which could provide an interesting insight on the consumer's expectations generated by the packages and could be useful in designing packages which create appropriate expectations regarding the product.
Journal ArticleDOI
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
TL;DR: In this article, the problem of balancing carryover effects of preceding samples in consumer trials when each consumer only receives k out of a possible t products is discussed, and general methods are described that give routes to designs with higher numbers of samples.
Journal ArticleDOI
Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores
TL;DR: In this article, the Vickrey auction and a common hedonic test were compared to reveal consumers' preferences for five brut non-vintage Champagnes, and the results revealed that the two methods performed equally well in revealing the effect of external information on the overall evaluation of the wines.
Journal ArticleDOI
Consumer preferences for fresh and aged apples: a cross-cultural comparison
TL;DR: Sensory preference for three apple varieties varying in degree of mealiness was investigated among British and Danish consumers as discussed by the authors, where the experimental design was reflected in the sensory profiles, where differences in flavour were mainly related to varieties and differences in texture mainly to mealiness condition.
Journal ArticleDOI
Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks
T. Luckow,Conor M. Delahunty +1 more
TL;DR: In this paper, the authors evaluated consumer acceptance for the appearance, aroma, texture and flavour of probiotic fruit juices and found that the probiotic juices were found to contain aromas (perfumey, dairy) and flavors (sour, sour) characteristic of functional ingredients.
References
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Journal ArticleDOI
Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
TL;DR: In this paper, a generalised Procrustes analysis was applied to laboratory panel assessments of appearance, texture and aroma properties of ten commercial variants of tinned cat food, and these assessments were made using free-choice profiling and were compared with results obtained from a subsequent fixed choice profiling experiment.