Individual Differences in Sensory and Consumer Science

Informationen zum Autor Tormod Naes is a Professor of Statistics at Nofima (The Norwegian Institute of Food, Fisheries and Aquaculture Research) and has experience in both method development and applications within a large number of areas the most important being spectroscopy, process optimisation, product development and sensory science. He has co-authored and co-edited six books in the areas of chemometrics, statistics and sensory science. Paula's research has focused on the exploration of new methodologies to further understanding sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice. She is a member of the Editorial Board and Guest Editor of Food Research International and of Current Opinion in Food Science. She also has a part-time associate professor position in in sensory and consumer science at the Norwegian University of Life Sciences (NMBU). Ingunn Berget is a Research Scientist at Nofima working mainly in the area of statistical analysis of sensory and consumer science. Ingunn's research has focused on the understanding of statistical methods in sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice.

Autorentext
Tormod Naes is a Professor of Statistics at Nofima (The Norwegian Institute of Food, Fisheries and Aquaculture Research) and has experience in both method development and applications within a large number of areas the most important being spectroscopy, process optimisation, product development and sensory science. He has co-authored and co-edited six books in the areas of chemometrics, statistics and sensory science.Paula's research has focused on the exploration of new methodologies to further understanding sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice. She is a member of the Editorial Board and Guest Editor of Food Research International and of Current Opinion in Food Science. She also has a part-time associate professor position in in sensory and consumer science at the Norwegian University of Life Sciences (NMBU).Ingunn Berget is a Research Scientist at Nofima working mainly in the area of statistical analysis of sensory and consumer science. Ingunn's research has focused on the understanding of statistical methods in sensory and consumer perception, in particular sensory descriptive techniques with the use of consumers and the influence of non-sensory parameters in consumer food choice.

Inhalt

1. Introduction
2. General concept and framework
3. Individual differences in descriptive sensory data
4. Individual differences in discrimination testing
5. Individual differences in projective mapping
6. Individual differences in CATA, sorting and PSP
7. Individual differences in TDS
8. Individual differences in consumer liking data (rating)
9. Individual differences in consumer liking data (choice based conjoint)
   Appendix: The different statistical methods used