摘要:

ABSTRACTThis paper investigates the combined effects of price and product quality (overall liking) on the acceptance of restaurant pizza pies. The results reveal that when a panelist evaluates both liking and purchase intent (with price attached to the purchase intent question), product quality is a significantly stronger determinant of purchase intent than is the stated item price. For instance, a 10% increase in product quality (viz., liking) has the same effect on purchase intent as a 20% reduction in item price. The results are surprising, because for other categories investigated by the same method price is a significantly greater determinant of purchase intent. In terms of predictability, 57% of the variation in purchase intent ratings is accounted for by liking, 24% of the variation is accounted for by price, and the remaining 19% is due to error.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00016.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTSipwise and flowise presentation of taste stimuli were compared and better taste discrimination was noted for flowise presentation. Using a model system, discrimination between NaCl solutions and purified water, analysis with atomic absorption spectrophotometry indicated that the superiority of flowise presentation was due to reduction in stimulus variance. Flowise presentation was also superior for discrimination between commercially available natural spring waters.

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00017.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThe triangular method, the same‐different rating method, and the standard same‐different method were each used with 10 tasters to obtain estimates of the discriminability of two concentrations of a colorless beverage. There were no significant differences in d′, an index of discriminability, among the three tasks. In the light of this parity, a choice amongst the methods should be driven by practical considerations. When receiver operating characteristics (ROCs) were fitted to the rating data, the model underlying published tables of d′ was strongly supported, so that discriminability can be assessed from same‐different data either by entering tables or by fitting ROC curves. Same‐different methods appear more acceptable to tasters than the triang

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00018.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTpaungency is a physical sensation usually perceived as a component of flavor. Foods and beverages which are described as pungent often impart unpalatable sensations to those uninitiated in the experience. Variations in pungency were examined in whiskies, ethanol‐water mixtures, and whisky model systems. Effects on sensory pungency of changes in composition showed that pungency in whisky is not only dependent on the concentration of ethanol in the headspace, but also on a complex of other effect

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00019.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTA measure of the reliability (T‐IR) of time‐intensity measurements was developed based on the concept of standard deviation as a measure of panelist variability. The T‐IR measure was applied to time‐intensity data collected from 10 panelists evaluating the sweetness of 4 model sweetener solutions on horizontal and vertical time‐intensity line orientations. T‐IR scores showed that the panelists were similarly reliable across the sweeteners and orientations. As well, independent of scale orientation, responses to sweeteners were similarly reliable. The T‐IR measure can be used to maintain a high level of performance by monitoring time‐intensity panelists. T‐IR also provides an objective method of selecting panelists for time

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00020.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThurstonian modeling predictions were tested and confirmed for 3‐AFC and triangle test methods, as well as for different versions of the tetrad test method, using judges who were required to discriminate bitterness in beer. Sequential Sensitivity Analysis predictions were also confirmed for 3‐AFC/triangular methods but not for the tetrad method. It is hypothesized that memory effects might have interfered with the later predict

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00021.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY

摘要:

ABSTRACTThere are many ways in which a laboratory difference test differs from ‘real life’ discrimination of foods. One of these is the interval of time between tasting the two stimuli to be discriminated. To investigate this, judges performed same‐different discrimination tests using a citrus flavored beverage as a medium. The time interval between tasting the standard and comparison stimuli was varied. In this initial study, short intervals of zero, 30, 60 s were examined. For judges unfamiltar with the stimuli, performance deteriorated as the time interval increased. For judges familiar with the stimuli, the zero time interval elicited best performance but there was no decrease in performance when the interval was increased from 30 to 60 s. The results were explained by hypothesizing different types of memory trace for the standard stimulus being utilized for comparison with the comparison sti

ISSN:0887-8250    

DOI:10.1111/j.1745-459X.1995.tb00022.x

出版商:Blackwell Publishing Ltd    

年代:1995

数据来源: WILEY