TITLE

Combine sensory acceptance, needs/values measures when researching food products

AUTHOR(S)
Moskowitz, Howard R.; Jacobs, Barry E.
PUB. DATE
January 1982
SOURCE
Marketing News;1/22/1982, Vol. 15 Issue 15, Special section p6
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on taste standards that are being set up according to customers' taste. Consumers are given the opportunity to evaluate a variety of products that are either test products or a representative sample of existing products in the market. As per psychophysics, the science relating perceptions to physical stimuli, as a level of an ingredient increases, overall acceptance first increases, peaks and then decreases. Asking the respondents to profile the ideal product, provides a comparison of the ratings for actual products and the ideal product. This strategy was applied in rating the standard sausage out of ten sausage samples. Sausages having 28-31 greasing level and 29-30 saltiness was the most acceptable.
ACCESSION #
19212820

 

Related Articles

  • RESEARCH REGARDING THE ALIMENTARY PREFERENCE OF CONSUMER PANELS REFERRING TO THE ORGANOLEPTIC PARAMETERS OF SOME ORGANIC AND CONVENTIONAL TOMATO HYBRIDS. Fitiu, Avram // Bulletin of the University of Agricultural Sciences & Veterinary;2008, Vol. 65 Issue 2, p77 

    The research aimed thrrough the knowlidge of alimentary preference of some consumer panels upon studying of alimentary preference tests. The tests have been accomplished on 5 panels of 20 consumers taken by occurance. The global appreciation of each consumer was graded on a gustatory form from 1...

  • The Fascinating Case of You. Yoder, Robert M. // Saturday Evening Post;1/29/1944, Vol. 216 Issue 31, p14 

    Focuses on the use of market research in the U.S. Distribution of booklets by Henry G. Weaver, head of the customer-research department at General Motors, to determine the preferences of automobile customers; Common subjects of magazine quizzes; Benefits of conducting taste tests before...

  • Yum, Yuck, Perfect! Katulka, Lynn // Boys' Quest;Dec/Jan2006, Vol. 11 Issue 4, p4 

    The article discusses the qualifications and responsibilities of a professional taste tester.

  • THE FOOD I DREAM OF. ANDERSON, JEAN // Saveur;Nov2013, Issue 160, p80 

    A personal narrative is presented which explores the author's food tasting experience in Alentejo, Portugal. INSET: Heavenly Sweets.

  • That was delicious. Honestly! Lara, Adair // Cosmopolitan;Oct94, Vol. 217 Issue 4, p40 

    Presents the author's culinary numbness. Simple inattention; Childhood food discussion; Pretensions of food satisfaction.

  • Welsh scrap True Taste awards. Glotz, Julia // Grocer;7/27/2013, p33 

    The article offers information on the True Taste Awards presented by Welsh government that focuses on product taste.

  • Experimental Methods in Food Tasting. Thurstone, L. L. // Journal of Applied Psychology;Jun51, Vol. 35 Issue 3, p141 

    The author discusses the nature of experimental work in food tasting. The author explains psychophysics, the oldest part of experimental psychology. He asserts that arranging the processes to obtain information from each subject in the minimum time is considered as one of the first problems of a...

  • DIMENSIONAL VALIDITY, CONSISTENCY OF PREFERENCE AND PRODUCT FAMILIARITY: AN EXPLORATORY INVESTIGATION OF WINE TASTING. Hutchinson, J. Wesley; Farrand, Brady // Advances in Consumer Research;1982, Vol. 9 Issue 1, p398 

    This exploratory study tests the psychological validity of the dimensions uncovered by INDSCAL analysis of judgments about the similarity of the tastes and smells of ten white wines. Products, like wines, that can be blended into mixtures afford the opportunity for an "intrinsic" test of...

  • Perceptual and Preferential Discrimination Abilities in Taste Tests. Givon, Moshe M.; Goldman, Arieh // Journal of Applied Psychology;May87, Vol. 72 Issue 2, p301 

    We investigated the relation between perceptual and preferential discriminative ability in taste tests, using a convergence of methods to construct measures of ability. A sample of 175 respondents participated in a taste test of tomatoes. The sample included graduate students, university staff...

Share

Read the Article

Courtesy of THE LIBRARY OF VIRGINIA

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics