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Characterisation and measurement of influences on food acceptability by analysis of choice differences: theory and practice
journal contribution
posted on 2023-06-08, 22:15 authored by D A Booth, M T ConnerInfluences 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.
Funding
SERC
History
Publication status
- Published
Journal
Food Quality and PreferenceISSN
0950-3293Publisher
ElsevierExternal DOI
Issue
2Volume
2Page range
75-85Department affiliated with
- Psychology Publications
Notes
Review of work done on the first SERC CASE award in Psychology, with Unilever Research, Colworth LaboratoryFull text available
- No
Peer reviewed?
- Yes
Legacy Posted Date
2015-08-28Usage metrics
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