Category Archives: Books

Methods in Consumer Research, Volume 1 – New Approaches to Classic Methods

Methods in Consumer Research, Volume 1
New Approaches to Classic Methods

1st Edition
 Editors: Gaston Ares Paula A. Varela
Published Date: 5th January 2018

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science. The book touches on the latest developments in qualitative techniques, including coverage of both focus groups and social media, while also focusing on liking, a fundamental principle of consumer science, consumer segmentation, and the influence of extrinsic product characteristics, such as packaging and presentation on consumer liking.

In conjunction with the second volume, which covers alternative approaches and special applications, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. And, with examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies.

Key Features

  • Presents a fully comprehensive coverage of the latest developments in the classical methodologies of consumer research
  • Provides examples of successful application of the methodologies presented
  • Includes focus groups and social media discussions
  • Encompasses consumer segmentation, with a focus on psychographics and genetics

Hardcover ISBN: 9780081020890
Imprint: Woodhead Publishing
Page Count: 582

Further information and pre-order

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Individual Differences in Sensory and Consumer Science

Individual Differences in Sensory and Consumer Science
1st Edition
Experimentation, Analysis and Interpretation
Authors: Tormod Naes, Paula A. Varela & Ingunn Berget
Published Date: 1st March 2018

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results. The book highlights the different methodologies that can be applied and how to select the correct methodology based on the type of study you are performing, be it product research and development, quality control or consumer acceptance studies.

Written by an experienced team of statisticians and sensory and consumer scientists, the book provides both academics and industry professionals with the first complete overview of a topic of ever-increasing importance.

Table of Contents
  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

Key Features
Identifies how to plan and execute experiments in sensory and consumer science
Analyzes and interprets individual variances in sensory and consumer research
Differentiates best practices for examining product development, quality control and consumer acceptance
Readership
Sensory scientists in research and industry, Statisticians working in the sensory and consumer science area, Postgraduate students in sensometrics, and high level undergraduate courses

Paperback ISBN: 9780081010006
Imprint: Woodhead Publishing
Page Count: 308

Further information and pre-order

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New book: Integrating the Packaging and Product Experience in Food and Beverages

integrating-the-packaging-and-the-product-experience
NEW BOOK
INTEGRATING THE PACKAGING AND PRODUCT EXPERIENCE IN FOOD AND BEVERAGES, 1st Edition
A ROAD-MAP TO CONSUMER SATISFACTION
Editor : P. Burgess    Woodhead Publishing 2016

 

Focusing on the inter-relationship between packaging design and product experience this practical guide for product developers and marketers includes an extensive overview of an adapted satisfaction scale, tailored for the food and beverage sector, which identifies varying satisfaction response modes such as contentment, pleasure, and delight.
Table of the contents

1. Multisensory Packaging Design: Color, Shape, Texture, Sound, and Smell
C. Spence

1.1. Introduction
1.2. Neuroscience-Inspired Packaging Design
1.3. Packaging Color
1.4. Packaging Shape
1.5. Packaging Texture
1.6. Packaging Weight
1.7. Ease of Opening
1.8. Auditory Packaging Design
1.9. Olfactory Packaging Design
1.10. Tasty Packaging
1.11. Individual/Cultural Differences in Multisensory Packaging Design
1.12. Conclusions

2. Consumer Reactions to On-Pack Educational Messages
K.G. Grunert

2.1. The Food Label as an Information Source
2.2. A Model of Consumer Processing of On-Pack Information
2.3. Effects of Major Types of On-Pack Messages
2.4. The Role of Context
2.5. New Developments in Package Communication

3. Designing Inclusive Packaging
J. Goodman-Deane, S. Waller, M. Bradley, A. Yoxall, D. Wiggins and P.J. Clarkson

3.1. Noninclusive Packaging
3.2. Inclusive Design
3.3. A Framework for Inclusive Design
3.4. Empathy Tools
3.5. Simulation
3.6. Personas
3.7. Conclusions
3.8. Future Work and Trends

4. Omni-Channel Retail—Challenges and Opportunities for Packaging Innovation
C. Barnes

4.1. Introduction
4.2. The Omni-Channel Shopping Experience
4.3. Innovative Packaging for Omni-Channel Retail
4.4. Packaging as the Omni-Channel Integrator
4.5. Satisfying Customers Through Omni-Channel Packaging Innovation
4.6. Summary

5. Emotion Measurements and Application to Product and Packaging Development
S. Spinelli and M. Niedziela

5.1. Introduction
5.2. Emotion Measurement Methods in Sensory and Consumer Studies and Applied Consumer Neuroscience
5.3. Emotions in the Product Experience: From the Product to the Packaging (and Back)
5.4. Future Trends
5.5. Sources of Further Information and Advice

6. Neurosense and Packaging: Understanding Consumer Evaluations Using Implicit Technology
E. Fulcher, A. Dean and G. Trufil

6.1. Problems With the Self-Report Method in Market Research
6.2. Products Are Evaluated Spontaneously by Consumers
6.3. The Neuroscience Alternative
6.4. Implicit Reaction-Time Tests
6.5. System 1 and Associative Memory Networks
6.6. Implicit Versus Explicit Measures: Validity Issues
6.7. Cognitive Psychology of Consumer Pack Perception
6.8. Case Studies

7. Explicit Methods to Capture Consumers’ Responses to Packaging
S. Thomas and M. Chambault

7.1. Introduction
7.2. Large-Scale Quantitative Assessment of Consumers’ Attitudes and Perceptions of Packaging Features
7.3. Small-Scale Exploration of Consumers’ Attitudes Toward Packaging Concepts and Prototypes: Focus Groups, Enabling, and Projective Techniques
7.4. Consumers’ Interaction With Packaging In-home and In-store: Observation
7.5. An Evaluation of the Relative Importance of Different Packaging Components and Extrinsic Cues: Conjoint Analysis and MaxDiff
7.6. Holistic Approaches to Explore the Similarities and Differences in Overall Packaging and Packaging Design Components: Projective Mapping and Related Techniques
7.7. Conclusions

8. Consumers’ Mindset: Expectations, Experience, and Satisfaction
P. Burgess

8.1. Consumer Choices
8.2. Expectations and Satisfaction
8.3. Consumption Processing Model
8.4. Case Study: Citrus-Flavored Green Teas
8.5. Conclusions

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NEW IFP BOOKS

NEW IFP BOOKS

ifp book 1ifp book2 ifp book3

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Further information: IFP Book Promo Flyer

 

 

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NEW BOOK EDITED BY THE NORWEGIAN SSG

SSG boka forside

NEW BOOK EDITED BY THE NORWEGIAN SENSORY SCIENCE GROUP

presented in Oslo, May 12th 2015, during the E3S/Nordic Workshop

 

The Norwegian Sensory Science Group (SSG) is pleased to announce the book “Sensorikk – måling med menneskelige sanser” (Sensory – measurement using the human senses) edited by the group. This is the third book edited by the group and covers topics like the senses, guidelines for performing sensory analysis, applied objective methods, consumer testing, product development, quality control, quality assurance, non-food and statistics.

 

ssg_logo_450

 

 

Further info: http://www.sensorikk.no/ssg-bok/

 

 

 

 

 

 

 

 

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New version of ConsumerCheck software is available

CONSUMERCHECKNEW VERSION OF CONSUMERCHECK SOFTWARE IS AVAILABLE FOR FREE 

on consumercheck.co

New Release 1.2.1

The program is in continuous development, so please check for new versions every month.

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NEW BOOK

NEW BOOK

FLAVOUR DEVELOPMENT, ANALYSIS AND PERCEPTION IN FOOD AND BEVERAGES

Jane K. Parker, Stephen Elmore & Lisa Methven (Eds.)
Woodhead Publishing, 2014

flavour

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour.

  • Covers the analysis and characterisation of aromas and taste compounds
  • Examines how aromas can be created and predicted
  • Reviews how different flavours are perceived

Table of contents:

Introduction

Part I: Characterisation and analysis of aroma and taste compounds
1 Introduction to aroma compounds in foods.
2 Extraction techniques for analysis of aroma compounds
3 Aroma extract analysis in foods
4 Analysis of taints and off-flavours in foods
5 Human chemical senses – olfaction and gustation
6 Flavour release

Part II: Generation of aroma
7 Biogenesis of aroma compounds – Flavour formation in fruits and vegetables
8 Thermal generation of aroma
9 The role of sulfur chemistry in thermal generation of aroma
10 Predicting aroma formation with kinetic models
11 Approaches to production of Natural Flavours
12 Managing flavour changes during storage

Part III: Perception of flavour
13 Interaction of aroma compounds with food matrices
14 Taste receptors
15 Umami compounds and taste enhancers
16 Techniques in sensory analysis
17 Consumer perceptions of food and beverage flavour
18 Physiological impact of flavour compounds

ISBN: 978-1-78242-103-0

Further information: http://store.elsevier.com/Flavour-Development-Analysis-and-Perception-in-Food-and-Beverages/isbn-9781782421030/

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New book: Rapid Sensory Profiling Techniques

NEW BOOK

RAPID SENSORY PROFILING TECHNIQUES

Julien Delarue, Ben Lawlor & Michel Rogeaux (Eds.), Woodhead Publishing, 2014

cover rapid

Sensory analysis is an important tool in new product development. There has recently been significant development in the methods used to capture sensory perception of a product. Rapid Sensory Profiling Techniques provides a comprehensive review of rapid methods for sensory analysis that can be used as alternatives or complementary to conventional descriptive methods. Part one looks at the evolution of sensory perception capture methods. Part two focuses on rapid methods used to capture sensory perception, and part three covers their applications in new product development and consumer research. Finally, part four explores the applications of rapid methods in testing specific populations.

Readership

R&D managers and product development personnel in the food and other consumer industries; academics with a research interest in the area of sensory perception; sensory survey and software developers.

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BOOK: OLIVE OIL SENSORY SCIENCE

BOOK ANNOUNCEMENT

OLIVE OIL SENSORY SCIENCE

Erminio Monteleone & Susan Langstaff (eds.), Wiley-Blackwell, 2014

Olive Oil Sensory Science is an invaluable resource for olive oil scientists, product development and marketing personnel on the role of sensory evaluation in relation to current and future market trends.

The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods, as well as adequate sensory techniques for testing them. Recently developed sensory methods and approaches are particularly suitable for studying the sensory properties of olive oils and their function in culinary preparation or in oil-food pairing.

Each chapter of Olive Oil Sensory Science is written by the best researchers and industry professionals in the field throughout the world. The book is divided into two main sections. The first section details the appropriate sensory methods for olive oil optimization, product development, consumer testing and quality control. The intrinsic factors affecting olive oil quality perception are considered, as well as the nutritional, health and sensory properties, underlining the importance of sensory techniques in product differentiation. The agronomic and technological aspects of production that affect sensory properties and their occurrence in olive oil are also addressed. Sensory perception and other factors affecting consumer choice are discussed, as is the topic of olive oil sensory quality. The second part of this text highlights the major olive oil producing regions of the world: Spain, Italy, Greece, California, Australia/New Zealand and South America. Each chapter is dedicated to a region, looking at the geographical and climactic characteristics pertinent to olive oil production, the major regional olive cultivars, the principle olive oil styles and their attendant sensory properties.
________________________________________________

Table of Contents

Table of contents

Olive Oil Sensory Science: an Overview xv
Erminio Monteleone and Susan Langstaff

Part I

1 Quality Excellence in Extra Virgin Olive Oils 3
Claudio Peri

2 The Basis of the Sensory Properties of Virgin Olive Oil 33
Agnese Taticchi, Sonia Esposto, and Maurizio Servili

3 Sensory Perception and Other Factors Affecting Consumer Choice of Olive Oil 55
Hely Tuorila and Annamaria Recchia

4 Sensory Quality Control 81
Susan Langstaff

5 Sensory Methods for Optimizing and Adding Value to Extra Virgin Olive Oil 109
Erminio Monteleone

6 Consumer Research on Olive Oil 141
Claudia Delgado, Metta Santosa, Aurora G´omez-Rico, and Jean-Xavier Guinard

7 Sensory Functionality of Extra Virgin Olive Oil 171
Caterina Dinnella

8 Investigating the Culinary Use of Olive Oils 195
Sara Spinelli

Part II

9 Olive Oils from Spain 229
Agust´ý Romero, Anna Claret, and Luis Guerrero

10 Olive Oils from Italy 247
Marzia Migliorini

11 Olive Oils from Greece 269
Vassilis Zampounis, Kostas Kontothanasis, and Efi Christopoulou

12 Olive Oils from California 289
Alexandra Kicenik Devarenne and Susan Langstaff

13 Olive Oils from Australia and New Zealand 313
Leandro Ravetti and Margaret Edwards

14 Olive Oils from South America 337
Adriana Turcato and Susana Mattar

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Book: Tools and Applications of Sensory and Consumer Science

BOOK ANNOUNCEMENT

Tools and Applications of Sensory and Consumer Science

By Drs. Daniel M. Ennis, Benoît Rousseau, and John M. Ennis

52 Technical Report Scenarios Based on Real-Life Problems

NEW PRINTING AVAILABLE OCTOBER 2014!
2014 printing includes 4 additional technical reports

RECOMMENDED by Science Books and Films, American Association for the Advancement of Science, January 2014 issue.

Now in its fourth printing, this book is a must-have tool for professionals in product testing, consumer research, and advertising claims support. It contains our most significant and useful technical reports from the last 16 years. Readers will easily relate to the problems and solutions in each 2-page scenario. And for deeper study, the reader will find a list of published papers on a variety of related subjects. Visit our page at Google Books  to look inside and read a sample.

Drs. Daniel Ennis, Benoît Rousseau and John Ennis use their combined expertise to guide readers through problems in areas such as:
  • Drivers of Liking®
  • Landscape Segmentation Analysis®
  • Ratings & Rankings
  • Claims Support
  • Probabilistic Multidimensional Scaling
  • Combinatorial Tools
  • Difference Tests
  • Optimizing Product Portfolios
  • Designing Tests & Surveys

Also included are 27 tables for product testing methods so the reader can interpret results from discrimination methodologies such as the tetrad test, triangle test, same-different method, duo-trio test, replicated testing, and others.

176 pages, PDF 18 MB Download, $65, visit our e-book page  (https://payhip.com/b/65Fs) to order electronic copy.
176 pages, $95, plus shipping and 5.3% VA sales tax, where applicable for print copy.
To order print copies of this book, please call (804) 675-2980 or visit http://ifpress.com/books/tools-and-applications/
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ConsumerCheck software published January 2014

CONSUMER CHECK VERSION 1.0.1 – NEW RELEASE NOW AVAILABLE

A free open source data analysis tool

 

The ConsumerCheck is a free software package providing a graphical user interface (GUI) for analyzing typical data from consumer studies. The software is developed by Nofima, Norway and DTU, Denmark with support from Danish and Norwegian industry. Features provided are

–       Visualization (box plot, stacked histograms, single sample histograms)

–       PCA and related plots

–       Preference mapping

–       Conjoint analysis

The software is designed for analyzing consumer data, but users with adequate statistical training can also use ConsumerCheck for analyzing other types of data with similar structure. The software can be downloaded from the ConsumerCheck website www.consumercheck.co. For more information see http://www.nofima.no/en/prosjekt/consumercheck and www.nofimamodeling.org

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Atlante sensoriale dei prodotti alimentari

BOOK ANNOUNCEMENT

ATLANTE SENSORIALE DEI PRODOTTI ALIMENTARI
Milano, Tecniche Nuove, 2013

Italian Sensory Science Society

The Italian Sensory Science Society (SISS) is pleased to announce the book “Atlante sensoriale dei prodotti alimentari” (Sensory Atlas of Food Products) edited by the society. Forty-six members of the Italian Sensory Science Society contributed to the book dealing with descriptive analysis applied to different food product categories: wines, grappa, beers, coffee, fruit juices, the, extra virgin olive oils, olives, butter, bread, pasta, rice, cheeses, hams and various kinds of cold meats and salami, vinegar, chocolate and honey.

Further information: index and authors

Contact: segreteria@scienzesensoriali.it

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