In recent years, interest in measuring hedonic responses has grown tremendously in both
basic psychophysics and applied food and consumer research, resulting in the development …

The 9‐point hedonic scale has been used routinely in food science, the same way for 60
years. Now, with advances in technology, data from the scale are being used for more and …

This book explains how to use stated preference survey methods to measure people's
preferences based on decision making in hypothetical choice situations. Along with giving …

Sensory science is a multidisciplinary field that encompasses a wide variety of established
and newly developed tests to document human responses to stimuli. Sensory tests are not …

The quality of food products is determined by physical properties, chemical composition, the
level of contaminants (microbiological and toxic substances) and sensory attributes …

In the EU food market, different food labeling schemes co-exist with the aim of informing
customers and providing trust on different quality characteristics of food products. To …

Most marketing researchers use rating scales to understand consumer preferences. These
have a range of problems, which can be greatly ameliorated by the use of a new technique …

There is increased interest in the use of best–worst scaling (BWS) as a method of preference
elicitation in health. However, the method is undergoing rapid development in several fields …

Besides sensory characteristics of food, food-evoked emotion is a crucial factor in predicting
consumer's food preference and therefore in developing new products. Many measures …

The study of emotions associated with foods continues to gain momentum within the
Sensory Science field. A number of questionnaire methods have been published, but there …