Abstract:
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An important exercise in the food and beverage industry is to determine how technical information (sensory, analytical) drive liking among target consumers. There are three dominant classes of techniques used to achieve this goal: the first two are internal and external preference mapping, and the third is a hybrid of the two. The differences among the three are not trivial and have long been the subject of debates in the sensory science community. This presentation examines the differences between these techniques from a statistical standpoint and discusses how the statistical differences impact the results, i.e., if the "story" behind preference changes depending on the class of preference mapping used.
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