Gå til hovedinnhold

Publisert 2014

Les på engelsk


Tidsskrift : Food Quality and Preference , vol. 31 , p. 142–155 , 2014

Utgiver : Elsevier

Internasjonale standardnummer :
Trykt : 0950-3293
Elektronisk : 1873-6343

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Menichelli, Elena; Hersleth, Margrethe; Almøy, Trygve; Næs, Tormod

Sak : 1

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune


In consumer studies the collected consumer data are often of different nature (demographic variables,
attitudes and habits). Usually these data are considered all together when modelling consumer
acceptance patterns, even though there may exist interesting relations between groups of consumer
characteristics. The objective of this paper is thus to propose methodology for relating the different types
of consumer characteristics data to each other and to the consumers’ acceptance, when also product
information is available. Focus is given to the possible approaches for pre-processing and combining data
sets with different dimensions in a path modelling context. Considerations about advantages and limitations
are given. The study is general in nature and can be applied to preference mapping, conjoint analysis
and their combination. The different approaches are illustrated by data from a consumer test on
chocolate, comprising several types of information about consumers.