메뉴 건너뛰기




Volumn 28, Issue 1, 2013, Pages 45-59

Ideal Profile Method (IPM): The ins and outs

Author keywords

Consumer; Descriptive analysis; Ideal profiles; Multiple ideals

Indexed keywords


EID: 84867604332     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.08.001     Document Type: Article
Times cited : (33)

References (31)
  • 1
    • 84860784569 scopus 로고
    • Sweetness and food selection: measurement of sweetners' effects on acceptance
    • Springer-Verlag, London, J. Dobbing (Ed.)
    • Booth D.A., Conner M.T., Marie S. Sweetness and food selection: measurement of sweetners' effects on acceptance. Sweetness 1987, Springer-Verlag, London. J. Dobbing (Ed.).
    • (1987) Sweetness
    • Booth, D.A.1    Conner, M.T.2    Marie, S.3
  • 3
    • 84868612515 scopus 로고    scopus 로고
    • Confidence ellipses in holistic approaches
    • Symposium on Statistical Methods for the Food Industry, Feb.-March, Paris, France
    • Cadoret, M., & Husson, F. (2012). Confidence ellipses in holistic approaches. Oral presentation in 12th European Symposium on Statistical Methods for the Food Industry, Feb.-March, Paris, France.
    • (2012) Oral presentation in 12th European
    • Cadoret, M.1    Husson, F.2
  • 4
  • 5
  • 6
    • 0002040445 scopus 로고
    • Ratios of ideals - A new twist to an old idea
    • American Society for Testing and Materials, Philadelphia, ASTM STP 1035, L.S. Wu (Eds.)
    • Cooper H.R., Earle M.D., Triggs C.M. Ratios of ideals - A new twist to an old idea. Product testing with consumers for research guidance 1989, 54-63. American Society for Testing and Materials, Philadelphia. ASTM STP 1035, L.S. Wu (Eds.).
    • (1989) Product testing with consumers for research guidance , pp. 54-63
    • Cooper, H.R.1    Earle, M.D.2    Triggs, C.M.3
  • 7
    • 0036221988 scopus 로고    scopus 로고
    • A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile
    • Dairou V., Sieffermann J.M. A comparison of 14 jams characterized by conventional profile and a quick original method, the flash profile. Journal of Food Science 2002, 67(2):826-834.
    • (2002) Journal of Food Science , vol.67 , Issue.2 , pp. 826-834
    • Dairou, V.1    Sieffermann, J.M.2
  • 8
    • 84863495710 scopus 로고    scopus 로고
    • Rapid descriptive sensory methods: Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling
    • Dehlholm C., Brockhoff P.B., Meinert L., Aaslyng M.D., Bredie W.L.P. Rapid descriptive sensory methods: Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference 2012, 26:267-277.
    • (2012) Food Quality and Preference , vol.26 , pp. 267-277
    • Dehlholm, C.1    Brockhoff, P.B.2    Meinert, L.3    Aaslyng, M.D.4    Bredie, W.L.P.5
  • 9
    • 84868616806 scopus 로고    scopus 로고
    • Flash profile and flagrance research Using the words of the naïve consumers to better grasp the perfume's universe
    • 15-17 May 2005, New York, USA
    • Gazano, G., Ballay, S., Eladan, N., & Siefferman, J. M. (2005). Flash profile and flagrance research: Using the words of the naïve consumers to better grasp the perfume's universe. In ESOMAR fragrance research conference 15-17 May 2005, New York, USA.
    • (2005) In ESOMAR fragrance research conference
    • Gazano, G.1    Ballay, S.2    Eladan, N.3    Siefferman, J.M.4
  • 10
  • 11
    • 0012363083 scopus 로고    scopus 로고
    • Which value can be granted to sensory profiles given by consumers? Methodology and results
    • Husson F., Le Dien S., Pagès J. Which value can be granted to sensory profiles given by consumers? Methodology and results. Food Quality and Preference 2001, 12:291-296.
    • (2001) Food Quality and Preference , vol.12 , pp. 291-296
    • Husson, F.1    Le Dien, S.2    Pagès, J.3
  • 12
    • 12144250297 scopus 로고    scopus 로고
    • Confidence ellipse for the sensory profiles obtained by principal component analysis
    • Husson F., Lê S., Pagès J. Confidence ellipse for the sensory profiles obtained by principal component analysis. Food Quality and preference 2005, 16:245-250.
    • (2005) Food Quality and preference , vol.16 , pp. 245-250
    • Husson, F.1    Lê, S.2    Pagès, J.3
  • 13
    • 0024394928 scopus 로고
    • Exploration of fragrance categories and ambiguous odors using multidimensional scaling and cluster analysis
    • Lawless H.T. Exploration of fragrance categories and ambiguous odors using multidimensional scaling and cluster analysis. Chemical Senses 1989, 14:349-360.
    • (1989) Chemical Senses , vol.14 , pp. 349-360
    • Lawless, H.T.1
  • 14
    • 84977710983 scopus 로고
    • Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
    • MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
    • (1989) Journal of Sensory Studies , vol.4 , pp. 129-148
    • MacFie, H.J.1    Bratchell, N.2    Greenhoff, K.3    Vallis, L.V.4
  • 15
    • 0015292073 scopus 로고
    • Subjective ideals and sensory optimization in evaluating perceptual dimensions in food
    • Moskowitz H.R. Subjective ideals and sensory optimization in evaluating perceptual dimensions in food. Journal of Applied Psychology 1972, 56:60-66.
    • (1972) Journal of Applied Psychology , vol.56 , pp. 60-66
    • Moskowitz, H.R.1
  • 16
    • 0030548513 scopus 로고    scopus 로고
    • Experts versus consumers: A comparison
    • Moskowitz H.R. Experts versus consumers: A comparison. Journal of Sensory Studies 1996, 11:19-37.
    • (1996) Journal of Sensory Studies , vol.11 , pp. 19-37
    • Moskowitz, H.R.1
  • 17
    • 0030988832 scopus 로고    scopus 로고
    • Base size in product testing: a psychophysical viewpoint and analysis
    • Moskowitz H.R. Base size in product testing: a psychophysical viewpoint and analysis. Food Quality and Preference 1997, 8:247-255.
    • (1997) Food Quality and Preference , vol.8 , pp. 247-255
    • Moskowitz, H.R.1
  • 18
    • 39749167702 scopus 로고    scopus 로고
    • Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers
    • Nestrud M.A., Lawless H.T. Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers. Food Quality and Preference 2008, 19:431-438.
    • (2008) Food Quality and Preference , vol.19 , pp. 431-438
    • Nestrud, M.A.1    Lawless, H.T.2
  • 19
    • 22144482697 scopus 로고    scopus 로고
    • Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley
    • Pagès J. Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley. Food Quality and Preference 2005, 16:642-649.
    • (2005) Food Quality and Preference , vol.16 , pp. 642-649
    • Pagès, J.1
  • 20
    • 78149232453 scopus 로고    scopus 로고
    • The sorted napping: a new holistic approach in sensory evaluation
    • Pagès J., Cadoret M., Lê S. The sorted napping: a new holistic approach in sensory evaluation. Journal of Sensory Studies 2010, 25:637-658.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 637-658
    • Pagès, J.1    Cadoret, M.2    Lê, S.3
  • 21
    • 34648830572 scopus 로고    scopus 로고
    • Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire Valley
    • Perrin L., Symoneaux R., Maître I., Asselin C., Jourjon F., Pagès J. Comparison of three sensory methods for use with the Napping® procedure: Case of ten wines from Loire Valley. Food Quality and Preference 2008, 19:1-11.
    • (2008) Food Quality and Preference , vol.19 , pp. 1-11
    • Perrin, L.1    Symoneaux, R.2    Maître, I.3    Asselin, C.4    Jourjon, F.5    Pagès, J.6
  • 22
    • 33644926485 scopus 로고    scopus 로고
    • Flash profiling. A new method of sensory descriptive analysis
    • July 21-24, Sidney, Australia
    • Sieffermann, J. M. (2002). Flash profiling. A new method of sensory descriptive analysis. In AIFST 35th convention, July 21-24, Sidney, Australia.
    • (2002) In AIFST 35th convention
    • Sieffermann, J.M.1
  • 27
    • 78049444133 scopus 로고    scopus 로고
    • Comparison of PLS dummy variables and Fishbone method to determine optimal product characteristics from ideal profiles
    • Worch T., Dooley L., Meullenet J.F., Punter P.H. Comparison of PLS dummy variables and Fishbone method to determine optimal product characteristics from ideal profiles. Food Quality and Preference 2010, 21:1077-1087.
    • (2010) Food Quality and Preference , vol.21 , pp. 1077-1087
    • Worch, T.1    Dooley, L.2    Meullenet, J.F.3    Punter, P.H.4
  • 28
    • 73549122904 scopus 로고    scopus 로고
    • How reliable are the consumers? Comparison of sensory profiles from consumers and experts
    • Worch T., Lê S., Punter P.H. How reliable are the consumers? Comparison of sensory profiles from consumers and experts. Food Quality and Preference 2010, 21:309-318.
    • (2010) Food Quality and Preference , vol.21 , pp. 309-318
    • Worch, T.1    Lê, S.2    Punter, P.H.3
  • 29
    • 83855161650 scopus 로고    scopus 로고
    • Assessment of the consistency of the ideal profiles according to non-ideal data for IPM
    • Worch T., Lê S., Punter P.H., Pagès J. Assessment of the consistency of the ideal profiles according to non-ideal data for IPM. Food Quality and Preference 2012, 24:99-110.
    • (2012) Food Quality and Preference , vol.24 , pp. 99-110
    • Worch, T.1    Lê, S.2    Punter, P.H.3    Pagès, J.4
  • 30
    • 84861312470 scopus 로고    scopus 로고
    • Extension of the consistency of the data obtained with the ideal profile method: Would the ideal products be more liked than the tested products?
    • Worch T., Lê S., Punter P.H., Pagès J. Extension of the consistency of the data obtained with the ideal profile method: Would the ideal products be more liked than the tested products?. Food Quality and Preference 2012, 26:74-80.
    • (2012) Food Quality and Preference , vol.26 , pp. 74-80
    • Worch, T.1    Lê, S.2    Punter, P.H.3    Pagès, J.4
  • 31
    • 84860222512 scopus 로고    scopus 로고
    • Construction of an Ideal Map (IdMap) based on the ideal profiles obtained directly from consumers
    • Worch T., Lê S., Punter P., Pagès J. Construction of an Ideal Map (IdMap) based on the ideal profiles obtained directly from consumers. Food Quality and Preference 2012, 26:93-104.
    • (2012) Food Quality and Preference , vol.26 , pp. 93-104
    • Worch, T.1    Lê, S.2    Punter, P.3    Pagès, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.