Comparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps

dc.creatorVillanueva, NDM
dc.creatorDa Silva, MAAP
dc.date2009
dc.dateJAN
dc.date2014-11-16T23:41:34Z
dc.date2015-11-26T17:37:53Z
dc.date2014-11-16T23:41:34Z
dc.date2015-11-26T17:37:53Z
dc.date.accessioned2018-03-29T00:19:34Z
dc.date.available2018-03-29T00:19:34Z
dc.identifierFood Quality And Preference. Elsevier Sci Ltd, v. 20, n. 1, n. 1, n. 12, 2009.
dc.identifier0950-3293
dc.identifierWOS:000260655500001
dc.identifier10.1016/j.foodqual.2008.06.003
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56135
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/56135
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56135
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1286076
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThis study evaluated the performance of the nine-point hedonic, hybrid and self-adjusting scales in the segmentation of samples and consumers using MDPREF methodology. Overall acceptability of eight Cabernet Sauvignon red wines was evaluated by 112 consumers using the three scales mentioned above. Both the scale's and the sample's presentation order were balanced among the consumers. The data were analyzed by ANOVA, REGWQ test, MDPREF and permutation tests. Scales' performance was judged using the following criteria: number of significant dimensions (p = 5%) in the MDPREF, number of significantly fitted consumers (p = 5%) and segmentation of the products and consumers. The MDPREF generated by the hybrid scale data produced the greatest number of significant dimensions (p = 5%), yielding 79.5% of significantly fitted consumers (p = 5%), while the MDPREFs of the self-adjusting and the nine-point scales fitted 54.5% and 51.8% of the consumers, respectively. Overall, the results indicated superiority of the hybrid scale over the traditional hedonic and self-adjusting scales. (C) 2008 Elsevier Ltd. All rights reserved.
dc.description20
dc.description1
dc.description1
dc.description12
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.languageen
dc.publisherElsevier Sci Ltd
dc.publisherOxford
dc.publisherInglaterra
dc.relationFood Quality And Preference
dc.relationFood. Qual. Prefer.
dc.rightsfechado
dc.rightshttp://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy
dc.sourceWeb of Science
dc.subjectConsumer research
dc.subjectMDPREF
dc.subjectNine-point hedonic scale
dc.subjectHybrid hedonic scale
dc.subjectSelf-adjusting scale
dc.subjectCabernet Sauvignon wines
dc.subjectMagnitude Estimation
dc.subjectDescriptive Analysis
dc.subjectConsumer Preference
dc.subjectCheddar Cheese
dc.subjectRatings
dc.subjectLiking
dc.subjectAttributes
dc.subjectFlavor
dc.subjectTrials
dc.titleComparative performance of the nine-point hedonic, hybrid and self-adjusting scales in the generation of internal preference maps
dc.typeArtículos de revistas


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