The repertory grid method and preference mapping in market research: A case study on chocolate confectionery

Food Quality and Preference

Volumn 1, Issue 2, 1989, Pages 59-68

  McEwan, Jean A ^a   Thomson, David MH ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

constructs; elicitation; generalised Procrustes analysis; preference mapping; product space; repertory grid method

Indexed keywords

EID: 38249026647     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(89)80003-5     Document Type: Article

References (31)

1. The use of generalised Procrustes techniques in sensory analysis
2. The application of the repertory grid technique to problems in market research
3. A COMPARISON OF VARIABLE REDUCTION TECHNIQUES IN AN ATTITUDINAL INVESTIGATION OF MEAT PRODUCTS
4. Generalised Procrustes analysis
5. Predicting Preferences on Experimental Bundles of Attributes: A Comparison of Models
6. The measurement of beliefs and attitudes
7. Discarding Variables in a Principal Component Analysis. II: Real Data
8. Projective methods
9. Selection of Variables to Preserve Multivariate Data Structure, Using Principal Components
10. Data analysis in flavour research: achievements, needs and perspectives
11. Multidimensional scaling methods
12. Principal variables
13. Methodology and new applications in food acceptance research
14. A behavioural interpretation of food acceptability
15. The importance of cognitive processes and existing knowledge structures for understanding food acceptance
16. Are Open-Ended Questions Worth the Effort?
17. Some eliciting and computational procedures for descriptive semantics
18. An application of the repertory grid method to investigate consumer perceptions of foods
19. The use of free-choice profiling for the evaluation of commercial ports
20. A comparison of the aromas of six coffees characterised by conventional profiling, free-choice profiling and similarity scaling methods