|
Les Maisons du Goût are able to manage all sorts of quantitative hedonic studies and this in various consumer contexts and questionable areas in France and Europe. The problems that we are most often entrusted with concern:
- acceptability and preference measurements,
- segmentation studies,
- explanation of preferences,
- quali-quantitative studies of product concepts,
- product-packaging adequacy studies,
- lthe ranking of sensory criteria in the construction of acceptability and preferences...
Command of the different techniques and analytical tools
|
The ideal profile technique
with the possibility of obtaining leads
to optimise each pertinent
characteristic
|
|
|
|
|
|
Mapping of preferences
with the possibility of studying consumer segmentations
within a large population
|
|
|
|
|
|
PLS regression
to identify the respective weights of the organoleptic characteristics on acceptability
|
|
|
|
|
|
Penalty analysis
which, from JAR scales, enables the identification of the relative impact on acceptability of the different criteria evaluated
|
|
|
|
|
|
Lexical analysis of consumer views
which, apart from the calculation of the ratios presented here, enables the identification of the semantic retained by the consumers to refer to the qualities and defects noted in the products evaluated |
|
Produit A |
Produit B |
|
Qualités |
Défauts |
Ratio |
Qualités |
Défaults |
Ration |
| Aspect |
71 |
35 |
+2,0 |
85 |
21 |
+4,0 |
| Odeur |
49 |
25 |
+2,0 |
58 |
16 |
+3,6 |
| Texture |
63 |
52 |
+1,2 |
82 |
23 |
+3,6 |
| Goût |
58 |
28 |
+2,1 |
73 |
28 |
+2,6 |
| Total |
233 |
140 |
+1,7 |
284 |
88 |
+3,2 |
|
|
|
|
|
Scoring in comparison with the ideal
enables the degree of adequacy of each sensory criterion to be evaluated with the consumers’ expectations.
|
|
|
