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Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance

Title
Affective discrimination methodology: Determination and use of a consumer-relevant sensory difference for food quality maintenance
Authors
Kim, Mm-ASim, Hye-MinLee, Hye-Seong
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2015
Journal Title
FOOD RESEARCH INTERNATIONAL
ISSN
0963-9969JCR Link1873-7145JCR Link
Citation
vol. 70, pp. 47 - 54
Keywords
Consumer discrimination testAffective reference framingPreferred-reference duo-trio testConsumer-relevant sensory differenceBusiness action standard driven from sensory evaluation
Publisher
ELSEVIER SCIENCE BV
Indexed
SCI; SCIE; SCOPUS WOS
Abstract
To achieve more efficient decision making for many business objectives including reformulations and processing changes in the food industry, the important questions become 1) what is the best way to measure consumer discrimination and 2) how much discrimination is meaningful in consumer preference that can be used as a business action standard for food quality maintenance. The purpose of the present paper was to develop a consumer sensory discrimination methodology using affective reference framing to provide more accurate information on both questions. For such affective methods, two versions of repeated duo-trio tests using the preferred sample as reference were implemented: Affective group I each of 8 repeated duo-trio tests was preceded by a paired-preference test; and Affective group II a paired-preference test was performed before each of the two sub-sessions consisted of 6 repeated duo-trio tests and the preferred sample was used as a constant-reference during the sub-session. The discrimination performance of these tests was compared to the analytical balanced-reference duo-trio test. Results indicated that for affective group I only, it was possible to identify the 'affective discriminators' who showed genuine preference for one product over another and their sensory discrimination in the affective method was significantly higher than in the analytical method. It suggested that this affective method is a desirable consumer sensory methodology that can reveal insightful consumer-relevant sensory differences by comparing sensory discriminations between the so-called 'affective discriminators' and 'affective non-discriminators'. (C) 2015 Elsevier Ltd. All rights reserved.
DOI
10.1016/j.foodres.2015.01.027
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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