Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

Food Quality and Preference

Volumn 11, Issue 5, 2000, Pages 419-435

  Murray, J M ^a,b   Delahunty, C M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0034258949     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(00)00017-3     Document Type: Article

References (39)

1. Beilken, S. L., Eadie, L. M., Griffiths, L, Jones, P. N., & Harris, P. V. (1991). Assessment of the sensory characteristics of meat patties. Journal of Food Science, 56, 1470-1475.
2. Bogue, J. C., Delahunty, C. M., Henry, M., & Murray, J. M. (1999). Market-oriented methodologies to optimise consumer acceptability of Cheddar cheeses. British Food Journal, 101(3), 301-316.
3. Cardello, A. V. (1994). Consumer expectations and their role in food acceptance. In H. J. H. MacFie, & D. M. H. Thompson, Measurement of Food Preferences (pp. 253-297). London: Blackie Academic Press.
4. Dalliant-Spinnler, B., MacFie, H. J. H., Beyts, P. K., & Hedderley, D. (1996). The relationships between perceived sensory properties and major preference directions of 12 varieties of apples from the southern hemisphere. Food Quality and Preference, 7, 113-126.
5. Delahunty, C. M., & Murray, J. M. (1997). Organoleptic evaluation of cheese. In Proceedings of the 5th Cheese Symposium (pp. 90-97). Ireland: National Dairy Products Research Centre/University College Cork.
6. Deliza, R., & MacFie, H. J. H. (1996). The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review. Journal of Sensory Studies, 11, 103-128.
7. Engel, J. F., Blackwell, R. D., & Minard, P. W. (1995). Consumer Behaviour (8th Ed.). New York: The Dryden Press.
8. Helgesen, H., Ragnhild, S., & Naes, T. (1997). Consumer preference mapping of dry fermented lamb sausages. Food Quality and Preference, 8, 97-109.
9. Hort, J., Le Grys, G., & Woodman, J. (1997). Journal of Sensory Studies, 12, 255-266.
10. Hough, G., Bratchell, N., & Wakeling, I. (1992). Consumer preference of dulce de leche among students in the United Kingdom. Journal of Sensory Studies, 7, 119-132.
11. Hough, G., & Sanchez, R. (1998). Descriptive analysis and external preference mapping of powdered chocolate milk. Food Quality and Preference, 9(4), 197-204.
12. Hunter, E. A., & McEwan, J. A. (1998). Evaluation of an international ring trial for sensory profiling of hard cheese. Food Quality and Preference, 9(5), 343-354.
13. Jack, F. R., Piggott, J. R., & Paterson, A. (1994). Use and appropriateness in cheese choice, and an evaluation of the attributes influencing appropriateness. Food Quality and Preference, 5, 281-290.
14. Lange, C., Rousseau, F., & Isshanchou, S. (1999). Expectation, liking and purchase behaviour under economical constraint. Food Quality and Preference, 10, 31-39.
15. MacFie, H. J. H., Bratchell, N., Greenhoff, K., & Valus, L. V. (1989). Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies, 4, 129-148.
16. Martens, M., & Martens, H. (1986). Partial least squares regression. In J. R. Piggott, Statistical Procedures in Food Research (pp. 293-359). London: Elsevier Applied Science.
17. McEwan, J. A., Moore, J. D., & Colwill, J. S. (1989). The sensory characteristics of Cheddar cheese and their relationship with acceptability. Journal of the Society of Dairy Technology, 42(4), 112-116.
18. McEwan, J. A. (1996). Preference mapping for product optimisation. In T. Naes, & E. Risvik, Multivariate Analysis of Data in Sensory Science (pp. 71-102). London: Elsevier science.
19. McEwan, J. A., Earthy, P. J., & Ducher, C. (1998). Preference Mapping: A Review (pp. 16). No. 6, Project no. 29742, Campden and Chorleywood, UK: Food Research Association.
20. Moskowitz, H. R. (1995). The dollar value of product quality: The effect of pricing versus overall liking on consumer stated purchase intent for pizza. Journal of Sensory Studies, 10, 239-247.
21. Muir, D. D., & Hunter, E. A. (1992). Sensory evaluation of Cheddar cheese: The relation of sensory properties to perception of maturity. Journal of the Society of Dairy Technology, 45, 23-30.
22. Muir, D. D., Hunter, E. A., & Banks, J. M. (1997). Aroma of cheese. 2. Contribution of aroma to the flavour of Cheddar cheese. Milchwissenschaft, 52(2), 85-87.
23. Muir, D. D., Hunter, E. A., Banks, J. M., & Hörne, D. S. (1995). Sensory properties of hard cheese: Identification of key attributes. International Dairy Journal, 5, 157-177.
24. Muir, D. D., Hunter, E. A., & Watson, M. (1995). Aroma of cheese. 1. Sensory characterisation. Milchwissenschaft, 50(9), 499-503.
25. Munoz, A. M., & Chambers, E. (1993). Relating sensory measurements to consumer acceptance of meat products. Food Technology, 47(11), 128-131.
26. Murray, J. M., & Delahunty, C. M. (2000a). Description of Cheddar cheese packaging attributes using an agreed vocabulary. Journal of Sensory Studies, 15(2).
27. Murray, J. M., & Delahunty, C. M. (2000b). Selection of standards to reference terms in a Cheddar cheese flavour language. Journal of Sensory Studies, 15(2).
28. Nielsen, R. G., & Zannoni, M. (1998). Progress in developing an international protocol for sensory profiling of hard cheese. International Journal of Dairy Technology, 31(2), 57-64.
29. Peryam, D. R., & Pilgrim, F. J. (1957). Hedonic scale method of measuring food preferences. Food Technology, 11, 9-14.
30. Piggott, J. R., & Mowat, R. G. (1991). Sensory aspects of maturation of Cheddar cheese by descriptive analysis. Journal of Sensory Studies, 6, 49-62.
31. Piggott, J. R., & Sharman, K. (1986). Methods to aid interpretation of multidimensional data. In J. R. Piggott, Statistical Procedures in Food Research (pp. 181-232). London: Elsevier Applied Science.
32. Randall, E., & Sanjur, D. (1981). Food preferences-their conceptualisation and relationship to consumption. Ecology of Food and Nutrition, 11, 151-161.
33. Schlich, P. (1995). Preference mapping: Relating consumer preferences to sensory and instrumental measurements. In P. Étiévant, & P. Schreier, Bioflavour '95 (pp. 135-150). Paris: INRA.
34. Shepherd, R. (1990). Attitudes and beliefs as determinants of food choice. In R. L. McBride, & H. J. H. MacFie, Psychological Basis of Sensory Evaluation (pp. 141-161). London: Elsevier Applied Science.
35. Solheim, R., & Lawless, H. T. (1996). Consumer purchase probability affected by attitude towards low-fat foods, liking, private body consciousness and information on fat and price. Food Quality and Preference, 7(2), 137-143.
36. Steenkamp, J. B. E. M. (1996). Dynamics in consumer behaviour with respect to agricultural and food products marketing and consumer behaviour in a changing world. In: Proceedings of the 47th Seminar of the European Association of Agricultural Economists (pp. 15-37). Wageningen, The Netherlands.
37. Stevens, J. C., Cruz, L. A., Huffman, J. M., & Patterson, M. Q. (1995). Taste sensitivity and ageing: High incidence of decline revealed by repeated threshold measures. Chemical Senses, 20(4), 451-459.
38. Stokes, R. C. (1985). The effects of price, package design and brand familiarity on perceived quality. In J. Jacoby, & J. C. Olson, Perceived Quality. London: Lexington books.
39. Tuorila, H., & Pangborn, R. M. (1988). Prediction of reported consumption of selected fat-containing foods. Appetite, 11(4), 341-352.