Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김광옥 | * |
dc.date.accessioned | 2016-11-18T02:11:42Z | - |
dc.date.available | 2016-11-18T02:11:42Z | - |
dc.date.issued | 2017 | * |
dc.identifier.issn | 0950-3293 | * |
dc.identifier.other | OAK-19562 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/232719 | - |
dc.description.abstract | In line with research in non-Western countries becoming main-stream, the need to validate existing research methods with consumers from these populations increase. The present research contributes hereto by quasi-replicating with Korean and Chinese consumers previous research concerning the risk of hedonic product responses being biased by co-elicitation of CATA/RATA questions for sensory product characterisation. Using consumers in several Western countries it was previously reported that bias could occur, but was unlikely to. Eleven studies involving ∼1000 East Asian consumers confirmed this conclusion. The studies were conducted with diversified populations and across multiple product categories. Across 7 studies, there were no instances where CATA co-elicitation was found to bias hedonic scores. However, in one of four studies where RATA responses were co-elicited bias did occur, and hedonic scores were, on average, lower when RATA responses were co-elicited. It is recommended that the research be replicated with consumers residing in their home countries and extended to other East and South-East Asian counties. © 2016 Elsevier Ltd | * |
dc.language | English | * |
dc.publisher | Elsevier Ltd | * |
dc.subject | CATA questions | * |
dc.subject | Consumer research | * |
dc.subject | East Asian consumers | * |
dc.subject | Hedonic measurement | * |
dc.subject | RATA questions | * |
dc.subject | Research methodology | * |
dc.title | Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur | * |
dc.type | Article | * |
dc.relation.volume | 56 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 130 | * |
dc.relation.lastpage | 137 | * |
dc.relation.journaltitle | Food Quality and Preference | * |
dc.identifier.doi | 10.1016/j.foodqual.2016.10.005 | * |
dc.identifier.wosid | WOS:000389162900015 | * |
dc.identifier.scopusid | 2-s2.0-84992121123 | * |
dc.author.google | Jaeger S.R. | * |
dc.author.google | Kim K.-O. | * |
dc.author.google | Lee S.M. | * |
dc.author.google | Hunter D.C. | * |
dc.author.google | Kam K. | * |
dc.author.google | Chheang S.L. | * |
dc.author.google | Jin D. | * |
dc.author.google | Lee P.-Y. | * |
dc.author.google | Xia Y. | * |
dc.author.google | Ares G. | * |
dc.contributor.scopusid | 김광옥(7409315718;57193501163) | * |
dc.date.modifydate | 20240322114551 | * |