| Titre : | Measurement of food preferences. | | Type de document : | texte imprimé | | Auteurs : | H.J.H. MacFie, Editeur scientifique ; D.M.H. Thomson, Editeur scientifique | | Editeur : | GAITHERSBURG : Aspen Publishers, Inc. | | Année de publication : | 1999 | | Importance : | 301 p. | | ISBN/ISSN/EAN : | 978-0-8342-1679-2 | | Prix : | 188,85 | | Note générale : | Bibliographie
Illustrations
Index | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; ATTITUDE DE CONSOMMATION ; ANALYSE ORGANOLEPTIQUE ; PANEL DE CONSOMMATEUR ; ENQUETE
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
| | Type de document : | Livre | | Table des matières : | 1 A measurement scheme for developing institutional products
1.1 Introduction
1.2 Phase I. Consumer marketing
1.2.1 Whom to test
1.2.2 What to test
1.2.3 How to test
1.3 Phase II. Individual item sensory testing
1.3.1 Trained and consumer panels
1.3.2 Choice of rating scales
1.4 Phase III. Consumer meal testing - laboratory
1.4.1 What is a meal?
1.4.2 Acceptance and consumption
1.5 Phase IV. Consumer me al testing - field
1.5.1 Realism
1.5.2 Test population
1.5.3 Adhering to test protocol
1.5.4 Item and meal acceptance
1.6 Phase V. Prototype testing
1.7 Phase VI. Extended ration use validation
1.8 Phase VII. Quality control testing
1.9 How to use the seven-phase testing sequences
References
2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance
2.1 Introduction
2.2 Description of procedures for appropriateness, item by use technique
2.2.1 Selection of stimuli
2.2.2 Format of the questionnaire
2.2.3 Selection of respondents
2.2.4 Collection of non-appropriateness data
2.2.5 Data collection
2.2.6 Analysis of appropriateness data
2.2.7 Use of principal component analysis
2.2.8 Analyses with non-appropriateness data
2.3 Conclusions
References
3 The repertory grid approach
3.1 Introduction
3.1.1 Food choice
3.1.2 Personal construct theory
3.2 Methodology
3.2.1 Repertory grid method
3.2.2 Statistical analysis of repertory grids
3.2.3 Generalised Procrustes analysis
3.3 Application
3.3.1 The different aspects of food choice
3.3.2 Investigating the food: general perceptions, sensory characteristics and reasons for choice
3.3.3 Investigating consumers
3.3.4 Investigating contexts of use
3.3.5 Interaction of foods, consumers and context of use
3.3.6 Extending repertory grid methodology: laddering, preference mapping and other procedures
3.4 Conclusions
References
4 Focus group interviewing
4.1 Introduction
4.1.1 Advantages and limitations of focus groups
4.1.2 Myths about focus groups
4.2 The process of conducting focus groups
4.2.1 Designing a study
4.2.2 Developing the questioning route
4.2.3 Recruiting participants
4.2.4 Moderating
4.2.5 Analysis
4.2.6 Validity and reliability - Can we really trust this stuff?
4.3 Summary
References
5 Product optimization: approaches and applications
5.1 Background and applications
5.1.1 What is product optimization?
5.1.2 Historical background
5.2 Steps in a designed experiment and product optimization study
5.2.1 Selection of variables and their levels - systematic versus haphazard designs
5.2.2 Questionnaire development
5.2.3 Test implementation
5.2.4 Analysis of the data - a multi-step process
5.3 A case history - salsa
5.3.1 Experimental design
5.3.2 Results
5.3.3 Analysis phase 1, R-R analysis
5.3.4 Analysis phase 2, S-R (stimulus-response) analysis
5.3.5 Three examples of optimization technology
5.4 An overview
References
6 Preference mapping in practice
6.1 Introduction
6.1.1 An alternative approach
6.2 External preference analysis - Prefmap
6.2.1 The method
6.2.2 Case study using external analysis
6.2.3 Problems with external preference mapping
6.3 Internai analysis - MDPREF
6.3.1 Method
6.3.2 Case study using internaI analysis
6.4 Advantages and limitations of preference mapping
6.5 Aspects of conduct
References
7 An individualised psychological approach to measuring influences on consumer preferences
7.1 Introduction
7.2 Measuring individual consumer preferences
7.2.1 Acquisition of food preferences
7.2.2 Relating determinants to food preferences: the acceptance triangle
7.2.3 Principles of consumer preference measurement
7.3 Psychophysical acceptance parameters
7.3.1 Ideal point (IP)
7.3.2 Rejections ratio (RR)
7.3.3 Tolerance discrimination ratio (TDR)
7.4 Aggregation of individuals' acceptance parameters
7.5 Measuring determinants of acceptance in the 'real world'
7.5.1 Multiple determinants
7.5.2 Unidentified determinants
7.5.3 Non-sensory determinants
7.6 Conclusions
References
8 Modelling food choice
8.1 Introduction
8.2 Factors influencing food choice
8.3 Beliefs and attitudes
8.4 Application of the theory of reasoned action to food choice
8.4.1 Fat intake: the roles of attitudes and nutritional knowledge
8.5 Extensions of the theory of reasoned action
8.5.1 Perceived control
8.5.2 Habit
8.5.3 Self-identity
8.5.4 Consumption of chips
8.5.5 Biscuits and bread
8.5.6 Organic vegetables
8.6 Conclusions
References
9 Nutritional influences on mood and cognitive performance: their measurement and relevance to food acceptance
9.1 Introduction
9.2 Relevance to food acceptance of dietary effects on behaviour
9.3 Conceptual issues
9.3.1 Mood and emotion
9.3.2 Arousal, mood and cognitive performance
9.3.3 Effects of food on mood and cognitive performance
9.4 Methodological issues
9.4.1 Experimental design
9.4.2 Sensitivity and validity of measures
9.4.3 Mood measures
9.4.4 ~Mood induction
9.4.5 Measures of cognitive performance
9.5 Caffeine: a case study
9.6 Summary
References
10 Consumer expectations and their role in food acceptance
10.1 Introduction
10.1.1 Food acceptance: definition and measurement
10.1.2 Overview
10.2 The plausible role of expectations in food behavior
10.2.1 Oral texture and temperature
10.2.2 Flavor
10.2.3 Appearance: food and its packaging
10.2.4 Ideational effects
10.3 Consumer expectations and food acceptance
10.3.1 Expectations as a construct
10.3.2 Expectations: sensory versus hedonic
10.3.3 Models of the effect of disconfirmed expectations
10.3.4 Measuring expectations and confirmation/disconfirmation
10.4 Experimental studies
10.4.1 Sensory disconfirmation
10.4.2 Direct manipulation of expectations
10.4.3 Direct manipulation of disconfirmation levels
10.5 Summary/conclusions
References
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67470 |
Measurement of food preferences. [texte imprimé] / H.J.H. MacFie, Editeur scientifique ; D.M.H. Thomson, Editeur scientifique . - GAITHERSBURG : Aspen Publishers, Inc., 1999 . - 301 p. ISBN : 978-0-8342-1679-2 : 188,85 Bibliographie
Illustrations
Index Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
PRODUIT ALIMENTAIRE ; ATTITUDE DE CONSOMMATION ; ANALYSE ORGANOLEPTIQUE ; PANEL DE CONSOMMATEUR ; ENQUETE
Liste Plan de classement
7.1 (ANALYSE SENSORIELLE) [Classement Massy]
| | Type de document : | Livre | | Table des matières : | 1 A measurement scheme for developing institutional products
1.1 Introduction
1.2 Phase I. Consumer marketing
1.2.1 Whom to test
1.2.2 What to test
1.2.3 How to test
1.3 Phase II. Individual item sensory testing
1.3.1 Trained and consumer panels
1.3.2 Choice of rating scales
1.4 Phase III. Consumer meal testing - laboratory
1.4.1 What is a meal?
1.4.2 Acceptance and consumption
1.5 Phase IV. Consumer me al testing - field
1.5.1 Realism
1.5.2 Test population
1.5.3 Adhering to test protocol
1.5.4 Item and meal acceptance
1.6 Phase V. Prototype testing
1.7 Phase VI. Extended ration use validation
1.8 Phase VII. Quality control testing
1.9 How to use the seven-phase testing sequences
References
2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance
2.1 Introduction
2.2 Description of procedures for appropriateness, item by use technique
2.2.1 Selection of stimuli
2.2.2 Format of the questionnaire
2.2.3 Selection of respondents
2.2.4 Collection of non-appropriateness data
2.2.5 Data collection
2.2.6 Analysis of appropriateness data
2.2.7 Use of principal component analysis
2.2.8 Analyses with non-appropriateness data
2.3 Conclusions
References
3 The repertory grid approach
3.1 Introduction
3.1.1 Food choice
3.1.2 Personal construct theory
3.2 Methodology
3.2.1 Repertory grid method
3.2.2 Statistical analysis of repertory grids
3.2.3 Generalised Procrustes analysis
3.3 Application
3.3.1 The different aspects of food choice
3.3.2 Investigating the food: general perceptions, sensory characteristics and reasons for choice
3.3.3 Investigating consumers
3.3.4 Investigating contexts of use
3.3.5 Interaction of foods, consumers and context of use
3.3.6 Extending repertory grid methodology: laddering, preference mapping and other procedures
3.4 Conclusions
References
4 Focus group interviewing
4.1 Introduction
4.1.1 Advantages and limitations of focus groups
4.1.2 Myths about focus groups
4.2 The process of conducting focus groups
4.2.1 Designing a study
4.2.2 Developing the questioning route
4.2.3 Recruiting participants
4.2.4 Moderating
4.2.5 Analysis
4.2.6 Validity and reliability - Can we really trust this stuff?
4.3 Summary
References
5 Product optimization: approaches and applications
5.1 Background and applications
5.1.1 What is product optimization?
5.1.2 Historical background
5.2 Steps in a designed experiment and product optimization study
5.2.1 Selection of variables and their levels - systematic versus haphazard designs
5.2.2 Questionnaire development
5.2.3 Test implementation
5.2.4 Analysis of the data - a multi-step process
5.3 A case history - salsa
5.3.1 Experimental design
5.3.2 Results
5.3.3 Analysis phase 1, R-R analysis
5.3.4 Analysis phase 2, S-R (stimulus-response) analysis
5.3.5 Three examples of optimization technology
5.4 An overview
References
6 Preference mapping in practice
6.1 Introduction
6.1.1 An alternative approach
6.2 External preference analysis - Prefmap
6.2.1 The method
6.2.2 Case study using external analysis
6.2.3 Problems with external preference mapping
6.3 Internai analysis - MDPREF
6.3.1 Method
6.3.2 Case study using internaI analysis
6.4 Advantages and limitations of preference mapping
6.5 Aspects of conduct
References
7 An individualised psychological approach to measuring influences on consumer preferences
7.1 Introduction
7.2 Measuring individual consumer preferences
7.2.1 Acquisition of food preferences
7.2.2 Relating determinants to food preferences: the acceptance triangle
7.2.3 Principles of consumer preference measurement
7.3 Psychophysical acceptance parameters
7.3.1 Ideal point (IP)
7.3.2 Rejections ratio (RR)
7.3.3 Tolerance discrimination ratio (TDR)
7.4 Aggregation of individuals' acceptance parameters
7.5 Measuring determinants of acceptance in the 'real world'
7.5.1 Multiple determinants
7.5.2 Unidentified determinants
7.5.3 Non-sensory determinants
7.6 Conclusions
References
8 Modelling food choice
8.1 Introduction
8.2 Factors influencing food choice
8.3 Beliefs and attitudes
8.4 Application of the theory of reasoned action to food choice
8.4.1 Fat intake: the roles of attitudes and nutritional knowledge
8.5 Extensions of the theory of reasoned action
8.5.1 Perceived control
8.5.2 Habit
8.5.3 Self-identity
8.5.4 Consumption of chips
8.5.5 Biscuits and bread
8.5.6 Organic vegetables
8.6 Conclusions
References
9 Nutritional influences on mood and cognitive performance: their measurement and relevance to food acceptance
9.1 Introduction
9.2 Relevance to food acceptance of dietary effects on behaviour
9.3 Conceptual issues
9.3.1 Mood and emotion
9.3.2 Arousal, mood and cognitive performance
9.3.3 Effects of food on mood and cognitive performance
9.4 Methodological issues
9.4.1 Experimental design
9.4.2 Sensitivity and validity of measures
9.4.3 Mood measures
9.4.4 ~Mood induction
9.4.5 Measures of cognitive performance
9.5 Caffeine: a case study
9.6 Summary
References
10 Consumer expectations and their role in food acceptance
10.1 Introduction
10.1.1 Food acceptance: definition and measurement
10.1.2 Overview
10.2 The plausible role of expectations in food behavior
10.2.1 Oral texture and temperature
10.2.2 Flavor
10.2.3 Appearance: food and its packaging
10.2.4 Ideational effects
10.3 Consumer expectations and food acceptance
10.3.1 Expectations as a construct
10.3.2 Expectations: sensory versus hedonic
10.3.3 Models of the effect of disconfirmed expectations
10.3.4 Measuring expectations and confirmation/disconfirmation
10.4 Experimental studies
10.4.1 Sensory disconfirmation
10.4.2 Direct manipulation of expectations
10.4.3 Direct manipulation of disconfirmation levels
10.5 Summary/conclusions
References
Index | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67470 |
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