Sensory characteristics interact to drive overall liking of a food product. Analytically, it is possible to estimate the importance of a sensory characteristic by the linear slope (k), relating overall liking to sensory liking characteristics. This approach was applied to extra virgin olive oil, constructing slopes for appearance, odour and taste/flavour. The results show that consumers responded differently. On average the relative importance of the sensory Liking characteristics as a driver of overall liking for extra virgin olive oil was taste/flavour > odour > appearance, even if there were consumers who paid equal attention to all the sensory characteristics.
Use of slope analysis to characterize consumer preference for virgin olive oil / E. Monteleone, A. Carlucci, G. Caporale, E. Pagliarini. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 9:2(1997), pp. 133-140.
|Titolo:||Use of slope analysis to characterize consumer preference for virgin olive oil|
PAGLIARINI, ANTONELLA (Ultimo)
|Parole Chiave:||consumer preference; olive oil; sensory characteristics; slope analysis|
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1997|
|Appare nelle tipologie:||01 - Articolo su periodico|