Measurement of Food Preferences

1. Front Matter

   Pages i-xii

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2. A measurement scheme for developing institutional products

   • H. L. Meiselman

   Pages 1-24

3. Appropriateness as a measure of the cognitive-contextual aspects of food acceptance

   • H. G. Schutz

   Pages 25-50

4. The repertory grid approach

   • N. Gains

   Pages 51-76

5. Focus group interviewing

   • M. A. Casey, R. A. Krueger

   Pages 77-96

6. Product optimization: approaches and applications

   • H. R. Moskowitz

   Pages 97-136

7. Preference mapping in practice

   • K. Greenhoff, H. J. H. MacFie

   Pages 137-166

8. An individualised psychological approach to measuring influences on consumer preferences

   • M. T. Conner

   Pages 167-201

9. Modelling food choice

   • R. Shepherd, P. Sparks

   Pages 202-226

10. Nutritional influences on mood and cognitive performance: their measurement and relevance to food acceptance

    • P. J. Rogers, M. W. Green, S. Edwards

    Pages 227-252

11. Consumer expectations and their role in food acceptance

    • A. V. Cardello

    Pages 253-297

12. Back Matter

    Pages 298-301

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This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer­ ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.

• Pet
• caffeine
• development
• food
• influence
• nutrition
• perception
• quality control

• Head of Department of Consumer Sciences, AFRC Institute of Food Research, Reading, UK

  H. J. H. MacFie

• MMR Product and Concept Research, The Lord Zuckerman Research Centre, Reading, UK

  D. M. H. Thomson

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