In recent years, interest in measuring hedonic responses has grown tremendously in both
basic psychophysics and applied food and consumer research, resulting in the development …

There is increased interest in the use of best–worst scaling (BWS) as a method of preference
elicitation in health. However, the method is undergoing rapid development in several fields …

The conceptual profile of an unbranded product arises via three sources of influence:(i)
category effect–how consumers conceptualise the product category:(ii) sensory effect–how …

This study assesses consumer preferences during fruit and vegetable (FV) sales,
considering the sociodemographic variables of individuals together with their choice of point …

Most marketing researchers use rating scales to understand consumer preferences. These
have a range of problems, which can be greatly ameliorated by the use of a new technique …

With input from oral keynote and plenary presentations at the 14 th Pangborn Sensory
Science Symposium in 2021, a historical timeline and selective summary of sensory and …

Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting
consumer's food preference and therefore in developing new products. Many measures …

Purpose The need for consumer involvement in innovation processes has been recognised
for four decades. Consumer involvement as a part of open innovation is an important …

This study investigates quality cues to explore the importance of origin attributes in the
choice of olive oil by consumers in two countries: Tunisia and France (n= 245). We used …

International agricultural trade in fruits and vegetables has received much attention as an
effective method to create a sustainable agriculture industry for a country. This study focuses …