Preference mapping: a review

Determine the success of a food or drink product by understanding consumer preferences.

Sensory characteristics are critical in determining the success of a food or drink product. Analyses which relate sensory data to consumer data provide a powerful approach to optimising product acceptability. Preference mapping refers to a group of statistical techniques used to understand consumer preferences in terms of sensory attributes. To help industry to exploit and benefit from preference mapping CCFRA has published three reviews (Review 6, Review 7 and Review 12).

Review No. 6 introduces and describes preference mapping, distinguishing between the different preference mapping methods. The contents include:

• Introduction
• Types of preference mapping
• Cluster analysis
• Incomplete sample presentation
• Principal component regression and partial least squares regression
• References

Softcover - 32 pages