{"title":"Consumers’ sensory perception homogeneity and liking of chocolate","authors":"Jihye An, Jeehyun Lee","doi":"10.1016/j.foodqual.2024.105178","DOIUrl":null,"url":null,"abstract":"<div><p>Sensory evaluation is performed through the human senses. And subjectivity and diversity of their responses are inevitably included. Confirming consumer agreement is important when drawing conclusions from a limited number of participants. Consumers were divided into clusters according to their consumption frequency, liking score, and sensory perception using the CATA questionnaire. The homogeneity of CATA responses was analyzed for each cluster, and the similarity of samples/attribute configuration between groups was also determined. The homogeneity index showed a slight increase in all clusters except light user and K + 1 clusters. RV-coefficient for sample configurations were high, however, it was relatively lower value for attribute configuration. This study suggests that although the difference value was not large, slight differences may appear in the results depending on the segmentation criteria even when using the same data.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0950329324000806/pdfft?md5=401db0ba84ed44d23527b4c696654c35&pid=1-s2.0-S0950329324000806-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324000806","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Sensory evaluation is performed through the human senses. And subjectivity and diversity of their responses are inevitably included. Confirming consumer agreement is important when drawing conclusions from a limited number of participants. Consumers were divided into clusters according to their consumption frequency, liking score, and sensory perception using the CATA questionnaire. The homogeneity of CATA responses was analyzed for each cluster, and the similarity of samples/attribute configuration between groups was also determined. The homogeneity index showed a slight increase in all clusters except light user and K + 1 clusters. RV-coefficient for sample configurations were high, however, it was relatively lower value for attribute configuration. This study suggests that although the difference value was not large, slight differences may appear in the results depending on the segmentation criteria even when using the same data.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.