Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4317618 | Food Quality and Preference | 2010 | 8 Pages |
Abstract
Euclidian Distance Ideal Point Mapping (EDIPM) is a simple preference mapping method that allows the identification of consumer ideal points. To date, its implementation has been limited to the first two preference dimensions (2D). The objectives of this study were to (1) implement the method using a third preference dimension, (2) compare results with 2D EDIPM to determine if the individual consumer was significantly improved, and (3) determine if the ideal point solutions yielded by the 2D and 3D EDIPM are meaningfully different. Results showed consumer ideals were better assessed using a third preference dimension and that the ideal points sensory profiles differed significantly between 2D and 3D.
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Food Science
Authors
Joshua Tubbs, Gaewalin Oupadissakoon, Young Seung Lee, Jean-François Meullenet,