Comparison of different ways of handling consumer segments using L-shape data
Publikasjonsdetaljer
Tidsskrift : Journal of sensory studies , vol. 38 , p. 1–14–13 , 2023
Internasjonale standardnummer
:
Trykt
:
0887-8250
Elektronisk
:
1745-459X
Publikasjonstype : Vitenskapelig artikkel
Sak : 4
Lenker
:
DOI
:
doi.org/10.1111/joss.12836
Forskningsområder
Kvalitet og målemetoder
Sensorikk
Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.
Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
Different approaches for handling consumer segments in L-shape data are compared in a study conducted in Norway. Consumers evaluated eight different yoghurt samples with profiles varying in three intrinsic attributes following a full factorial design. Three blocks of data were collected including sensory properties, liking ratings, and consumer attributes. Data were analyzed using two different approaches. In approach one, the one-step simultaneous L-Partial Least Square (L-PLS) Regression with average consumer liking to represent the segments was used, while approach two was based on a two-step procedure (TSP) based on Partial Least Square (PLS) Regression using dummy variables to represent the segments. The methods were compared in terms of interpretations, flexibility, and outcomes. Methodological implications, recommendations, and future research avenues are discussed.
