Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 이혜성 | * |
dc.date.accessioned | 2021-05-07T16:30:03Z | - |
dc.date.available | 2021-05-07T16:30:03Z | - |
dc.date.issued | 2005 | * |
dc.identifier.issn | 0950-3293 | * |
dc.identifier.other | OAK-29023 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/257297 | - |
dc.description.abstract | An abstract concept for a group of consumers was measured in terms of membership of various stimuli within that concept, using a simple ranking task. Consumers (N=72) ranked 20 commercial toothpastes according to their concepts of appearance of refreshingness. From these data, two R-index analyses were performed. Firstly, R-indices were calculated with reference to a concept exemplar (noise stimulus). Secondly, R-indices were computed pairwise, producing a rank order of refreshingness, with the R-indices indicating the spacing between the ranks. Two different ranking protocols were applied: standard ranking and first choice ranking. Rank orders were compared (Spearman's rho) for consumers both within and between methods and both were highly correlated; the two protocols were therefore equivalent. Also, consumer hedonic data correlated highly with refreshingness. Transparent blue was ranked as most refreshing, followed by a paste with 3 shades of blue stripes. Off-whites (ivory, off white, grayish white) were least refreshing in appearance. © 2004 Elsevier Ltd. All rights reserved. | * |
dc.language | English | * |
dc.subject | Consumer concepts | * |
dc.subject | First choice ranking | * |
dc.subject | R-index | * |
dc.subject | Standard ranking | * |
dc.subject | Toothpaste appearance | * |
dc.title | Sensory evaluation and marketing: Measurement of a consumer concept | * |
dc.type | Article | * |
dc.relation.issue | 3 | * |
dc.relation.volume | 16 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 227 | * |
dc.relation.lastpage | 235 | * |
dc.relation.journaltitle | Food Quality and Preference | * |
dc.identifier.doi | 10.1016/j.foodqual.2004.04.013 | * |
dc.identifier.scopusid | 2-s2.0-12144265142 | * |
dc.author.google | Lee H.-S. | * |
dc.author.google | O'Mahony M. | * |
dc.contributor.scopusid | 이혜성(7501493028) | * |
dc.date.modifydate | 20240322114845 | * |