Preference mapping of commercial chocolate milks

Journal of Food Science

Volumn 69, Issue 9, 2004, Pages

  Thompson, J L ^a   Drake, M A ^a   Lopetcharat, K ^a   Yates, M D ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Acceptability; Chocolate milk; Milk; Preference mapping; Sensory analysis

Indexed keywords

ARENA; PROCRUSTES; THEOBROMA CACAO;

EID: 10944244735     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb09958.x     Document Type: Article

References (26)

1. Anonymous. 2003. Dairy foods for today's pre-teens. Tools for innovation. Dairy Manag 1:1-5.
2. Anonymous. 2004. The SPSS TwoStep cluster component: a scalable component enabling more efficient customer segmentation. Chicago: SPSS, Available from: http://www.rrz.uni-hamburg.de/RRZ/Software/SPSS/Algorith.120/twostep cluster.pdf. Accessed 17 Nov. 2004.
3. Banfield JD, Raftery AE. 1993. Model-based Gaussian and non-Gaussian clustering. Biometrics 49:803-21.
4. Boor KJ. 2001. Fluid dairy product quality and safety: looking to the future. J Dairy Sci 84:1-11.
5. Chapman KW, Lawless HT, Boor KJ. 2001. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultrapasteurized milk. J Dairy Sci 84:12-20.
6. Chapman KW, Rosenberry LC, Bandler DK, Boor KJ. 1998. Light-oxidized flavor development and vitamin A degradation in chocolate milk. J Food Sci 63:930-3.
7. Chiu T, Fang D, Cheng J, Wang Y, Jeris C. 2001. A robust and scalable clustering algorithm for mixed type attributes in large database environment. Paper presented at 7th ACM SIGKDD Intl. Conference on Knowledge Discovery and Data Mining; 26-29 August 2001; San Francisco.
8. Drake MA, Civille GV. 2003. Flavor lexicons. Comp Rev Food Sci Food Safety 2:33-40.
9. Ennis DM. 2003. Foundations of sensory science. Viewpoints and controversies. In: Moskowitz H, Gacula MC, editors. Sensory science and consumer product testing. Trumbull, Conn.: Food & Nutrition Press. p 391-432.
10. Ennis DM, Anderson JL. 2003. Identifying latent segments. Richmond, Va.: Institute of Perception. IF Press 4:2-3.
11. Ennis DM, Johnson NL. 1993. Thurstone-Shepard similarity models as special cases of moment-generating functions. J Math Psychol 37:104-10.
12. Ennis DM, Palen J, Mullen K. 1988. A multidimensional stochastic theory of similarity. J Math Psychol 32:449-65.
13. Frost MB, Dijksterhuis G, Martens M. 2001. Sensory perception of fat in milk. Food Qual Pref 12:327-36.
14. Garey JG, Chan MM, Parlia SR. 1990. Effect of fat content and chocolate flavoring of milk on meal consumption and acceptability by schoolchildren. J Am Diet Assoc 90:719-23.
15. Greenhoff K, MacFie HJH. 1994. Preference mapping in practice. In: MacFie HJH, Thomson DMH, editors. Measurement of food preferences. Glasgow: Blackie Academic and Professional. p 137-66.
16. Hough G, Sanchez H. 1997. Sensory optimization of a powdered chocolate milk formula. Food Qual Pref. 8:213-21.
17. Hough G, Sanchez R. 1998. Descriptive analysis and external preference mapping of powdered chocolate milk. Food Qual Pref 9:197-204.
18. Lawless HT, Heymann H. 1999. Data relationships and multivariate applications. Ch 17. In: Sensory Evaluation of food. Gaithersburg, Md.: Aspen Publications. p 585-601.
19. Lawlor JB, Delahunty CM. 2000. The sensory profile and consumer preference for ten specialty cheeses. Int Dairy Tech J 53:28-36.
20. McEwan JA. 1996. Preference mapping for product optimization. In: Naes T, Risvik E, editors. Multivariate analysis of data in sensory science. Amsterdam: Elsevier. p 71-80.
21. Meilgaard M, Civille GV, Carr BT. 1999. Descriptive analysis techniques. In: Meilgaard M, Civille CV, Carr BT, editors. Sensory evaluation techniques. 3rd ed. Boca Raton, Fla.: CRC Press. p 173-83.
22. Richardson-Harman NJ, Stevens R, Walker S, Gamble J, Miller M, Wong M, McPherson A. 2000. Mapping consumer perceptions of creaminess and liking for liquid dairy products. Food Qual Pref 11:239-46.
23. Schlich P. 1995. Preference mapping: relating consumer preferences to sensory or instrumental measurements. In: Etiévant P, Schreier P, editors. Bioflavour'95. Analysis/precursor studies/biotechnology. Versailles: INRA Editions. p 231-45.
24. Yackinous C, Wee C, Guinard JX. 1999. Internal preference mapping of hedonic ratings for Ranch salad dressings varying in fat and garlic flavor. Food Qual Pref 10:401-9.
25. Yanes M, Duran L, Costell E. 2002. Rheological and optical properties of commercial chocolate milk beverages. J Food Eng 51:229-34.
26. Young ND, Drake MA, Lopetcharat K, Mc Daniel MR. 2004. Preference mapping of Cheddar cheese with varying maturity levels. J Dairy Sci. 87:11-9.