TY - JOUR
T1 - Affective discrimination methodology
T2 - Determination and use of a consumer-relevant sensory difference for food quality maintenance
AU - Kim, Min A.
AU - Sim, Hye Min
AU - Lee, Hye Seong
N1 - Funding Information:
This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education, Science, and Technology (No. 2012R1A1A1001768 ).
Publisher Copyright:
© 2015 Elsevier Ltd.
PY - 2015/4/1
Y1 - 2015/4/1
N2 - 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'.
AB - 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'.
KW - Affective reference framing
KW - Business action standard driven from sensory evaluation
KW - Consumer discrimination test
KW - Consumer-relevant sensory difference
KW - Preferred-reference duo-trio test
UR - http://www.scopus.com/inward/record.url?scp=84923058924&partnerID=8YFLogxK
U2 - 10.1016/j.foodres.2015.01.027
DO - 10.1016/j.foodres.2015.01.027
M3 - Article
AN - SCOPUS:84923058924
SN - 0963-9969
VL - 70
SP - 47
EP - 54
JO - Food Research International
JF - Food Research International
ER -