Sensory segments in preference for plain chocolate across Belgium and Poland

Food Quality and Preference

Volumn 12, Issue 2, 2001, Pages 97-107

  Januszewska, Renata ^a   Viaene, Jacques ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Chocolate; Experimental design; Overall liking; Preference; Sensory directionals

Indexed keywords

THEOBROMA CACAO;

EID: 0002490842     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(00)00035-5     Document Type: Article

References (40)

1. Amoore J.E. Note on functional measurement and data analysis. Perception and Psychophysics. 21:1977;205-215.
2. ASTM. (1995). Flav Lex., Version 1.15 (G.V. Civille & B.G. Lyon; copyright Softex, Lancaster). West Conshohocken: American Society for Testing and Materials.
3. Baxter N.E. Research guidance: not giving it your 'best shot'. Wu L.S. Product testing with consumers for research guidance, ASTM STP 1035. 1989;10-22 American Society for Testing and Materials, Philadelphia.
4. Birch L.L. A call for the explicit recognition of affect in models of human eating behavior. Journal of Nutrition Education. 13(1):1981;49-53.
5. Birch L.L. Developmental aspects of eating. Shepherd R. Handbook of the psychophysiology of human eating. 1989;179-203 John Wiley & Sons, Ltd, London.
6. Booth D.A. Designing products for individual customers. McBride R.L., MacFie H.J.H. Psychological basis of sensory evaluation. 1990;163-191 Elsevier Applied Science, London.
7. Box G.E.P., Hunter W.G., Hunter J.S. Statistics for experimenters. An introduction to design, data analysis, and model building. 1978;John Wiley, New York.
8. Cardello A.V. Consumer expectations and their role in food acceptance. MacFie H.J., Thomson D.M.H. Measurement of food preferences. 1994;253-297 Blackie Academic, London.
9. Cardello A.V., Maller O., Bloom Masor H., Bubose C., Edelman B. Role of consumer expectancies in the acceptance of novel foods. Journal of Food Science. 50:1985;1707-1714, 1718.
10. Chiva M. Cultural and psychological approaches to the consumption of chocolate. Knight I. Chocolate & cocoa. Health and nutrition. 1999;321-338 Blackwell Science Ltd, London.
11. Cornell J.A. Experiments with mixtures. 1981;John Wiley, New York.
12. Hyde R.J., Witherly S.A. Dynamic contrast. a sensory contribution to palatability Appetite. 21:1993;1-16.
13. Januszewska, R., Viaene, J. & Verbeke, W. (2000). Market segmentation for chocolate in Belgium and Poland. Journal of Euromarketing, 9(2), (in press).
14. Khuri, A.J., Cornell, J.A. (1987). Response surfaces. New York: Marcel Dekker.
15. Laing D.G., Prescott J., Bell G.A., Gillmore R., Allen S., Best D.J., Yoshida M., Yamazaki K., Ishii R. Responses of Japanese and Australians to sweetness in the context of different foods. Journal of Sensory Studies. 9:1994;131-155.
16. Lawless, H. (1990). Applications of experimental psychology in sensory evaluation. In: R.L. McBride & H.J.H. MacFie, Psychological basis of sensory evaluation. London: Elsevier Applied Science.
17. Lawless H., Rozin P., Shenker J. Effect of capsicin on gustatory, olfactory and irritant sensations and flavour identification in humans who regularly or rarely consume chili pepper. Chemical Senses. 10:1985;579-589.
18. Loudon L.A., Della Bitta A.J. Consumer behaviour. 1993;McGraw-Hill, New York.
19. Lyman B., McCloskey J. Food characteristics thought desirable during various imagined emotions. The Journal of Psychology. 123(2):1987;163-169.
20. Malhotra N.K. Marketing research. An applied orientation. 1996;Prentice Hall International, NJ.
21. McEwan J. Harmonizing sensory evaluation internationally. Food Technology. 52(4):1998;52-56.
22. Moskowitz H.R., Krieger B. International product optimisation: a case history. Food Quality and Preference. 9(6):1998;443-454.
23. Moskowitz H.R. Food concepts and products. Just-in-time development. 1994;Food and Nutrition Press, CT, USA.
24. Moskowitz H.R., Jacobs B.E., Lazar N. Product response segmentation and the analysis of individual differences in liking. Journal of Food Quality. 8:1985;168-1691.
25. Murphy C., Withee J. Age-related differences in pleasantness of chemosensory stimuli. Psychology and Aging. 1:1986;312-318.
26. Nikodemska-Wolowik A.M. Jakościowe badania marketingowe. 1999;PWE, Warsaw.
27. O'Mahony M. Cognitive aspects of difference testing as descriptive analysis: criterion variation and concept formation. McBride R.L., MacFie H.J.H. Psychological basis of sensory evaluation. 1990;117-139 Elsevier Applied Science, London.
28. Poulton E.C. Bias in quantifying judgements. 1988;Lawrence Erlbaum Associates, Hove, Sussex.
29. Prescott J., Bell G. Cross-cultural determinants of food acceptability. recent research and sensory perceptions and preferences Trends in Food Science and Technology. 6:1995;201-205.
30. Prescott J. Comparison of taste perceptions and preferences of Japanese and Australian consumers: overview and implications for cross-cultural sensory research. Food Quality and Preference. 9(6):1998;393-402.
31. Prescott J., Bell G.A., Gillmore R., Yoshida M., O'Sullivan M., Korac S., Allen S., Yamazaki K. Cross-cultural comparison of Japanese and Australian responses to manipulation of sweetness in foods. Food Quality and Preference. 8(1):1997;45-55.
32. Rozin, P. & Tuorila, H. (1998). Simultaneous and temporal contextual influences on food acceptance. In: Towards a psychology of food choice. Institute Danone, pp. 90-110.
33. Shepherd, R. & Sparks, P. (1994). Modelling food choice. In H. J. H. MacFie & D. M. H. Thomson. Measurement of food preferences. Blackie Academic & Professional, pp. 202-226.
34. Shepherd R., Sparks P., Bellier S., Raats M.M. The effects of information on sensory ratings and preferences. the importance of attitudes Food Quality and Preference. 3:1993;147-155.
35. Tuorila H., Meiselman H. Cultral diversity in consumer description of food quality. FLAIR SENS Publication: Food quality. 1(1):1992;78-80.
36. Tuorila H. Hedonic responses to flavor and their implications for food acceptance. Trends in Food Science and Technology. 7:1996;453-456.
37. Tuorila H. Attitudes as determinants of food consumption. Encyclopaedia of Human Biology. 1:1997;599-606.
38. Tuorila H., Andersson Å., Martikainen A., Salovara H. Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Quality and Preference. 9(5):1998;313-320.
39. Van Trijp J.C.M., Steenkamp J.E.B.M. Consumer-oriented new product development: principles and practice. Jongen W.M.F., Meulenberg M.T.G. Innovation of food production systems. Product quality and consumer acceptance. 1998;37-66 Wageningen Pers, The Netherlands.
40. Viaene J., Januszewska R. Quality function deployment in chocolate industry. Food Quality and Preference. 10:1999;377-385.