Interpreting consumer preferences: Physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage

Food Quality and Preference

Volumn 36, Issue , 2014, Pages 27-32

  Li, Bangde ^a   Hayes, John E ^a   Ziegler, Gregory R ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Coffee milk; Consumer insight; Optimization; Physicohedonic model; Psychohedonic model; Psychophysical model

Indexed keywords

EID: 84896910581     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.03.001     Document Type: Article

References (37)

1. Ares G., Varela P., Rado G., Gimenez A. Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping. Food Quality and Preference 2011, 22(6):581-591.
2. Bennett S.M., Zhou L.S., Hayes J.E. Using milk fat to reduce the irritation and bitter taste of ibuprofen. Chemosensory Perception 2012, 5(3-4):231-236.
3. Boeneke C.A., McGregor J.U., Aryana K.J. A dairy-based espresso beverage manufactured using three different coffee bean roasts. Journal of Food Processing and Preservation 2007, 31(1):1-12.
4. Brunso K., Grunert K.G. Consumer attitude measures and food product development. Consumer-led food product development 2007, 197. CRC Presss LLC, Boca Raton, FL. M. Hal (Ed.).
5. Costa A.I.A., Jongen W.M.F. New insights into consumer-led food product development. Trends in Food Science & Technology 2006, 17(8):457-465.
6. Dooley L., Threlfall R.T., Meullenet J.F. Optimization of blended wine quality through maximization of consumer liking. Food Quality and Preference 2012, 24(1):40-47.
7. Dutcosky S.D., Grossmann M.V.E., Silva R.S.S.F., Welsch A.K. Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments. Food Chemistry 2006, 98(4):630-638.
8. Earthy P.J., MacFie H.J.H., Hedderley D. Effect of question order on sensory perception and preference in central clocation tirals. Journal of Sensory Studies 1997, 12(3):215-237.
9. Greenhoff K., MacFie H.J.H. Preference mapping in practice. Measurement of food preferences 1999, 137-165. Aspen Publishers Inc., Gaithersburg, MD. H.J.H. MacFie, D.M.H. Thomson (Eds.).
10. Hayes J.E., Duffy V.B. Revisiting sugar-fat mixtures: Sweetness and creaminess vary with phenotypic markers of oral sensation. Chemical Senses 2007, 32(3):225-236.
11. Hayes J.E., Duffy V.B. Oral sensory phenotype identifies level of sugar and fat required for maximal liking. Physiology & Behavior 2008, 95(1-2):77-87.
12. Hayes J.E., Sullivan B.S., Duffy V.B. Explaining variability in sodium intake through oral sensory phenotype, salt sensation and liking. Physiology & Behavior 2010, 100(4):369-380.
13. Hough G., Sanchez R., Barbieri T., Martinez E. Sensory optimization of a powdered chocolate milk formula. Food Quality and Preference 1997, 8(3):213-221.
14. Johnson J.R., Vickers Z.M. A hedonic price index for chocolate chip cookies. Food acceptability 1988, 135-153. Elsevier Science Publisher Ltd., New York, NY. D.M.H. Thomson (Ed.).
15. Keast, S. J., R., & Hayes, J. E. (2011). Successful Sodium Reduction. The world of food ingredients. Retrieved July 19, 2013. Available from http://www.foodingredientsfirst.com/magazine-digits/Successful-Sodium-Reduction.html.
16. Lawless H.T. The pleasantness of mixtures in taste and olfaction. Sensory Processes 1977, 1(3):227.
17. Lawless H.T. Evidence for neural inhibition in bittersweet taste mixtures. Journal of Comparative and Physiological Psychology 1979, 93(3):538-547.
18. Lovely C., Meullenet J.F. Comparison of preference mapping techniques for the optimization of strawberry yogurt. Journal of Sensory Studies 2009, 24(4):457-478.
19. 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(2):129-148.
20. Mela D.J. A comparison of single and concurrent evaluations of sensory and hedonic attributes. Journal of Food Science 1989, 54(4):1098-1100.
21. Meullenet J.F., Lovely C., Threlfall R., Morris J.R., Striegler R.K. An ideal point density plot method for determining an optimal sensory profile for Muscadine grape juice. Food Quality and Preference 2008, 19(2):210-219.
22. Mitchell M., Brunton N., Wilkinson M. Optimization of the Sensory Acceptability of a Reduced Salt Model Ready Meal. Journal of Sensory Studies 2009, 24(1):133-147.
23. Modha H., Pal D. Optimization of Rabadi-like fermented milk beverage using pearl millet. Journal of Food Science and Technology-Mysore 2011, 48(2):190-196.
24. Moskowitz H.R. New directions for product testing and sensory analysis of food 1985, Food & Nutrition Press Inc., Westport, Connecticut.
25. Moskowitz H.R., Gofman A. Maxwell house's calculus of coffee. Selling blue elephants: How to make great products that people want before they even know they want them 2007, 27-46. Wharton School Publishing, Upper Saddle River, New Jersey. H.R. Moskowitz, A. Gofman (Eds.).
26. Pangborn R.M. Influence of water composition, extraction procedures, and holding time and temperature on quality of coffee beverage. Lebensmittel-Wissenschaft & Technologie 1982, 15(3):161-168.
27. Parat-Wilhelms M., Denker M., Borcherding K., Hoffmann W., Luger A., Steinhart H. Influence of defined milk products on the flavour of white coffee beverages using static headspace gas chromatography-mass spectrometry/olfactometry and sensory analysis. European Food Research and Technology 2005, 221(3-4):265-273.
28. Peryam D.R., Pilgrim F.J. Hedonic scale method of measuring food preferences. Food Technology 1957, 11(9):A9-A14.
29. Popper R., Rosenstock W., Schraidt M., Kroll B.J. The effect of attribute questions on overall liking ratings. Food Quality and Preference 2004, 15(7-8):853-858.
30. Schiffman S.S., Booth B.J., Losee M.L., Pecore S.D., Warwick Z.S. Bitterness of sweeteners as a function of concentration. Brain Research Bulletin 1995, 36(5):505-513.
31. Schutz H.G. Multiple-regression approach to optimization. Food Technology 1983, 37(11):46-62.
32. Stone H., Sidel J.L. Sensory evaluation practices 2004, Elsevier Academic Press, San Diego, California. 3th ed.
33. Vickers Z.M., Christensen C.M., Fahrenholtz S.K., Gengler I.M. Effect of questionaire design and the number of samples tasted on hedonic ratings. Journal of Sensory Studies 1993, 8(3):189-200.
34. Villegas B., Tarrega A., Carbonell I., Costell E. Optimising acceptability of new prebiotic low-fat milk beverages. Food Quality and Preference 2010, 21(2):234-242.
35. Wadhwani R., McMahon D.J. Color of low-fat cheese influences flavor perception and consumer liking. Journal of Dairy Science 2012, 95(5):2336-2346.
36. Xiong R., Meullenet J.F. A PLS dummy variable approach to assess the impact of jar attributes on liking. Food Quality and Preference 2006, 17(3-4):188-198.
37. Youn K.S., Chung H.S. Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology. Lwt-Food Science and Technology 2012, 46(1):305-310.