Innovation in sensory practice and education: An interview with Howard Schutz

Consumer-Driven Innovation in Food and Personal Care Products

Volumn , Issue , 2010, Pages 120-131

  Schutz, H G ^a   Jaeger, S R ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Item by use; Labelled magnitude scale; LAM; Situational appropriateness; Training in sensory science

Indexed keywords

EID: 84901317000     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845699970.1.120     Document Type: Chapter

References (13)

1. Cardello A.V., Schutz H.G., Given Z.A. Development and testing of a labeled magnitude scale for consumer product satisfaction 2008, Abstract P88.
2. Cardello A.V., Schutz H.G., Lesher L.L. Development and testing of a labeled magnitude scale of satiety. Appetite 2005, 44(1):1-13.
3. Cardello A.V., Schutz H.G., Snow C., Lesher L.L. Predictors of food acceptance, consumption and satisfaction in specific eating situations. Food Quality and Preference 2000, 11:201-216.
4. Cardello A.V., Schutz H.G. Research note: numerical scale-point locations for constructing the LAM (labeled affective magnitude) scale. Journal of Sensory Studies 2004, 19:341-346.
5. Cardello A.V., Schutz H.G. Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation. Food Quality and Preference 1996, 7(3-4):239-249.
6. Jones L.V., Peryam D.R., Thurstone L.L. Development of a scale for measuring soldiers' food preferences. Food Research 1955, 20:512-520.
7. Peryam D.R., Pilgrim F.J. Hedonic scale method of measuring food preferences. Food Technology 1957, 11:9-14.
8. Schutz H.G. Multiple regression approach to optimization. Food Technology 1983, 37(11):46-49.
9. Schutz H.G., Damrell J.D., Locke B.H. Predicting hedonic ratings of raw carrot texture by sensory analysis. Journal of Sensory Studies 1972, 3:227-232.
10. Schutz H.G., Moore S.M., Rucker M.H. Predicting food purchase and use by multivariate attitudunal analysis. Food Technology 1977, 29:50-64.
11. Schutz H.G. Beyond preference: Appropriateness as a measure of contextual acceptance. Food Acceptability 1988, 115-134. Elsevier, London. D.M.H. Thomson (Ed.).
12. Schutz H.G., Cardello A.V. A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies 2001, 16:117-159.
13. Schutz H.G., Pilgrim F.J. Sweetness of various compounds and its measurement. Food Research 1957, 22:206-213.