| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4318147 | Food Quality and Preference | 2008 | 10 Pages |
The objective of this study was to compare the use of the Euclidian distance ideal point mapping (EDIPM), a newly developed method, to the external response surface approach to optimize the formulation of muscadine grape juices. EDIPM is a method which allows the identification of individual consumer’s ideal point in product maps and yields group maps identifying product placement opportunities. It is based on identifying for individuals the point in the map (i.e., the ideal point) minimizing the correlation between distances to the test products and hedonic scores given by the individual. This method was compared to the external preference mapping extension proposed by Danzart [Danzart, M. (1998). Quadratic model in preference mapping. In Proceedings of the fourth sensometrics meeting.].
