Characterisation and measurement of influences on food acceptability by analysis of choice differences: theory and practice

Booth, D A and Conner, M T (1990) Characterisation and measurement of influences on food acceptability by analysis of choice differences: theory and practice. Food Quality and Preference, 2 (2). pp. 75-85. ISSN 0950-3293

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Abstract

Influences on food quality and preference are characterised and measured by the differences they cause in real food choices in the usual eating or purchasing situation. The sensitivity of choice to each sensory or conceptual influence must be estimated: the strength of an influence, such as a physicochemical factor in a food, is the discrimination that choice scores make between levels of the influence. Interaction among influences on acceptability within an individual consumer is characterised by the formula that combines influences to predict choice ratings with greatest precision.

Item Type: Article
Additional Information: Review of work done on the first SERC CASE award in Psychology, with Unilever Research, Colworth Laboratory
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
H Social Sciences > HF Commerce > HF5001 Business > HF5410 Marketing. Distribution of products
Depositing User: prof. David Booth
Date Deposited: 28 Aug 2015 11:46
Last Modified: 28 Aug 2015 11:46
URI: http://sro.sussex.ac.uk/id/eprint/56312
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