ฉันรักการแปล
abstract
Sensory properties and packaging information are factors which considerably contribute to food choice.
We present a new methodology in which sensory preference testing was integrated in adaptive conjoint
analysis. By simultaneous variation of intrinsic and extrinsic attributes on identical levels, this procedure
allows assessing the importance of attribute/level combinations on product selection. In a set-up with
nine pair-wise comparisons and four subsequent calibration assessments, 101 young consumers evaluated
vanilla yoghurt which was varied in fat content (four levels), sugar content (two levels) and flavour
intensity (two levels); the same attribute/level combinations were also presented as extrinsic information.
The results indicate that the evaluation of a particular attribute may largely diverge in intrinsic
and in extrinsic processing. We noticed from our utility values that, for example, the acceptance of
yoghurt increases with an increasing level of the actual fat content, whereas acceptance diminishes when
a high fat content is labelled on the product. This article further implicates that neglecting these diverging
relationships may lead to an over- or underestimation of the importance of an attribute for food choice.
2012 Elsevier Ltd. All rights reserved.