Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects

Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars. Segmentation analysis procedure identified three subgroups of consumers with different overall liking patterns, indicating variability in the acceptance of different potato cultivars. Drivers of liking were identified for respective segments by using preference mapping. Dissimilar features were found important in determining potato liking patterns. Purple Majesty, Masquerade and Rio Colorado cultivars were found most liked by respondents, while Russian Banana were found to be liked the least. Tuber color, price, variety name on package, color of peel, and being locally produced were found to be important factors in purchasing decisions.

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Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce

Journal of Food Science ◽

10.1111/j.1750-3841.2004.tb18024.x ◽

2004 ◽

Vol 69 (8) ◽

pp. S319-S325 ◽

Cited By ~ 25

Author(s):

S.-Y. Jeong ◽

S.-J. Chung ◽

D.-S. Suh ◽

B.-C. Suh ◽

K.O. Kim

Keyword(s):

Descriptive Analysis ◽

Analysis Procedure ◽

Sensory Characteristics ◽

Soy Sauce

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Development of a lexicon to describe the sensory characteristics of a wide variety of potato cultivars

10.31219/osf.io/qd8u2 ◽

2020 ◽

Author(s):

Chetan Sharma

Keyword(s):

Sweet Potato ◽

Descriptive Analysis ◽

Potato Cultivars ◽

Sensory Characteristics ◽

Quality Traits ◽

Analysis Method

Potatoes have been a commodity of interest for some time due to nutritional and sensory reasons. Appearance, aroma, flavor and texture quality traits are gaining importance in breeding and processing programs, creating the need to develop a standard lexicon to provide common terminology to improve communication between breeders, producers, marketers, and researchers. A highly trained descriptive panel identified, defined, and referenced a lexicon with 64 attributes using a consensus based descriptive analysis method with 55 cultivars of potatoes. Samples were served mashed and air fried. Full lexicon includes 5 appearance, 17 aroma, 21 flavor, 13 texture, 5 mouthfeel, and 3 aftertaste attributes. The 55 cultivars usedfor lexicon development were also successfully profiled for the developed attributes. Cooked, potato, cardboard, umami, starchy, salty, metallic, bitter, and astringent attributes were mostly common among all samples. Attributes such as vegetable complex, beany, nutty, toasted, sweet potato, eggy, and cauliflower were unique to certain cultivars.

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Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2019.v31.i6.1959 ◽

2019 ◽

pp. 449

Author(s):

Saris Ulises Ramos-Gabriel ◽

José Andrés Herrera- Corredor ◽

José Guadalupe Gamboa- Alvarado ◽

Emmanuel de Jesús Ramírez- Rivera

Keyword(s):

Descriptive Analysis ◽

Consumer Preference ◽

Fermented Milk ◽

Sensory Characteristics ◽

Quantitative Descriptive Analysis ◽

Preference Mapping ◽

External Preference Mapping ◽

Quantitative Descriptive ◽

The Impact ◽

Temporal Dominance

The objective of this research was to evaluate the impact of fermented whey on the sensory characteristics of ripened cheeses and consumer preference. Ripened cheeses from 24, 25, 26, 27 and 28 months were characterized. The sensory techniques used were: Quantitative Descriptive Analysis®, Temporal Dominance of Sensations and External Preference Mapping. The results showed that the ripened cheeses of 24 to 27 months they were characterized by white color, acidified milk smell, fat aroma and acidified cream smell. The cheese of 28 months of ripened was perceived as fermented milk smell, cow smell and fat smell. The dominant attributes were fat aroma, bitter aftertaste, acid aftertaste and salty. Consumers preferred cheeses from 26 and 27 months of ripening. These results demonstrate the potential use of fermented whey as an alternative to produce ripened cheeses with sensory characteristics and their relation to consumer preference.

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The Elicited Language Analysis Procedure

Language Speech and Hearing Services in Schools ◽

10.1044/0161-1461.1301.37 ◽

1982 ◽

Vol 13 (1) ◽

pp. 37-41

Author(s):

Larry J. Mattes

Keyword(s):

Diagnostic Tool ◽

Descriptive Analysis ◽

Quality Measures ◽

Analysis Procedure ◽

Elicited Imitation ◽

Response Quality ◽

Semantic Relationships ◽

Language Analysis

Elicited imitation tasks are frequently used as a diagnostic tool in evaluating children with communication handicaps. This article presents a scoring procedure that can be used to obtain an in-depth descriptive analysis of responses produced on elicited imitation tasks. The Elicited Language Analysis Procedure makes it possible to systematically evaluate responses in terms of both their syntactic and semantic relationships to the stimulus sentences presented by the examiner. Response quality measures are also included in the analysis procedure.

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IMPLEMENTATION OF FATWA ULAMA COUNCIL ACEH CONCERNING MAINTAINING FARDHU KIFAYAH FOR THE MUSLIM’S CORPSE INFECTED BY COVID 19 IN BANDA ACEH

10.31219/osf.io/cm7kj ◽

2020 ◽

Author(s):

Andri Nirwana

Keyword(s):

Health Workers ◽

Descriptive Analysis ◽

Body Fluids ◽

The Body ◽

Analysis Approach ◽

Data Sets ◽

Infected People ◽

The Public ◽

The People ◽

Banda Aceh

Abstract: The phenomenon of the people who forcibly took covid's corpse 19 from the hospital to be taken care of by Fardhu Kifayah by his family and the community, became a conclusion that there was community doubt about the management of Tajhiz Mayat conducted by the hospital. Coupled with the circulation of the video of the Ruku movement 'in the corpse prayer conducted by unscrupulous parties at the Hospital, became added doubts from the public against the hospital. To solve this problem, this research uses a Descriptive Analysis approach, namely by formulating a question, namely How to arrange Covid 19's body in Banda Aceh and this question will be answered with several theories and data sets from the field. So it was concluded in a conclusion that answered the formulation of the problems mentioned. Theoretically the spread of covid 19 is very fast, the size of the virus is only 0.1 micrometer and is in body fluids, especially nasopharyngeal fluid and oropharyngeal fluids of infected people, fluids in the body of covid 19 bodies can get out through every gap of the body such as mouth, nose, eye and rectum, because it requires special techniques in its management. Fardhu kifayah to covid 19 bodies should be carried out by trained Ustad and trained health workers, so that the spread stopped. The results of this study concluded that the management of the Moslem bodies died at Zainal Abidin Hospital in Banda Aceh was in accordance with the Fatwa of the Aceh Ulama Council (MPU) and the bodies were handled by trained Ustad and health workers.

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PENGARUH CITRA MEREK DAN KUALITAS BENIH TERHADAP KEPUTUSAN PEMBELIAN PADA PT.PRABU ARGO MANDIRI (Studi Kasus Penjualan Benih Tomat Merk Maya di Purwkarta)

JURISMA : Jurnal Riset Bisnis & Manajemen ◽

10.34010/jurisma.v6i2.434 ◽

2017 ◽

Vol 6 (2) ◽

Author(s):

Ahmad Iskandar

Keyword(s):

Product Quality ◽

Brand Image ◽

Hypothesis Test ◽

Descriptive Analysis ◽

Linear Regression Analysis ◽

Coefficient Of Determination ◽

Decision Variable ◽

Purchasing Decisions ◽

Business World

In the era of globalization, the competition in the business world becomes very tight. Companies vying to be able to continue to compete and survive in the business world. Each consumer must have had the expectation that the products they buy are able to provide satisfaction for them to be making purchasing decisions. Consumer purchasing decisions of companies to seeds virtual brand still low due to the brand image and quality of seeds that are still unsatisfactory.This study aims to determine the responses of respondents regarding brand image, product quality, purchasing decisions and how big an impact on the brand image itself against purchase decisions on the PT. Prabu Argo Mandiri Bandung and how much influence the quality of products on the purchase decision.The method by which the samples is Simple Random Sampling consists of 80 respondents. The method of analysis in this research using descriptive analysis and verification which is composed of multiple linear regression analysis. Product moment correlation analysis, and the coefficient of determination used to measure the level of influence of brand image and product quality on purchasing decisions.The results based on descriptive analysis of brand image variable is in good enough category, variable quality of the product is in the unfavorable category, and the purchase decision variable is in the unfavorable category. The results based on correlation test showed that the brand image is partially significant effect on purchasing decisions by 68% and the product quality is partially significant effect on purchasing decisions by 13%. Hypothesis test results suggested that the increased purchasing decisions partially and simultaneously influence through brand image and product quality.

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Sensory Acceptability and Proximate Composition of 3-Blend Plant-Based Dairy Alternatives

Foods ◽

10.3390/foods10030482 ◽

2021 ◽

Vol 10 (3) ◽

pp. 482

Author(s):

Ama Frempomaa Oduro ◽

Firibu Kwesi Saalia ◽

Maame Yaakwaah Blay Adjei

Keyword(s):

Protein Content ◽

Raw Materials ◽

Proximate Analysis ◽

Acceptance Testing ◽

Plant Raw Materials ◽

Preference Mapping ◽

Relative Preference ◽

Low Protein ◽

Hedonic Scale ◽

Melon Seeds

Limitations of plant-based dairy alternatives as sustainable foods are their relatively low protein content and low sensory appeal. In this study, we used a consumer-led product development approach to improve the sensory appeal of existing prototypes of 3-blend dairy alternatives produced from melon seeds, peanuts and coconut. We used Relative Preference Mapping (RPM) and consumer acceptance testing using the 9-point hedonic scale to respectively identify innovative flavours and deduce the effect of ingredient components on consumer sensory appeal. Mixture design was used as the formulation tool to obtain optimized prototypes of the 3-blend dairy alternatives. Proximate analysis of the new prototypes, instrumental color assessment and consumer testing provided a basis to select a sustainable 3-blend dairy alternative. This prototype had a relatively high protein content (2.16%), was considered innovative by target consumers and also had a moderate liking score (6.55 ± 1.88) on the 9-point hedonic scale. Prototypes with higher protein content had low sensory appeal and were not considered innovative. Other prototypes with innovative sensory appeal had low protein content. By combining different plant raw materials and utilizing different sensory testing methods, we were able to design sustainable plant-based dairy alternatives which can be further optimized.

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Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science ◽

10.1016/j.meatsci.2018.02.014 ◽

2018 ◽

Vol 140 ◽

pp. 44-50 ◽

Cited By ~ 11

Author(s):

Erick Saldaña ◽

Luiz Saldarriaga Castillo ◽

Jorge Cabrera Sánchez ◽

Raúl Siche ◽

Marcio Aurélio de Almeida ◽

...

Keyword(s):

Statistical Analysis ◽

Descriptive Analysis ◽

Sensory Characteristics ◽

Methodological Aspects ◽

Analysis And Study

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E-Service Quality dan E-Promotion Terhadap Keputusan Pembelian Konsumen pada Website Traveloka.com

Competitive ◽

10.36618/competitive.v15i2.961 ◽

2020 ◽

Vol 15 (2) ◽

pp. 106-114

Author(s):

Aditia Sovia Pramudita ◽

Rahayu Eka Agustia

Keyword(s):

Service Quality ◽

Descriptive Analysis ◽

Linear Regression Analysis ◽

High Growth ◽

Multiple Linear Regression Analysis ◽

High Growth Rate ◽

Purchasing Decisions ◽

Quantitative Design ◽

Service Purchasing ◽

Very High

E-Commerce has a very high growth rate which the needs of quickly and precisely are the main target in the e-commerce business. This study aims to determine how consumers respond to the implementation of e-service quality website, e-promotion website which leads into consumer purchasing decisions at Traveloka using a descriptive quantitative design with data collection techniques through a questionnaire. The method used in this research is descriptive analysis and multiple linear regression analysis. The results show that the effect of website e-service quality and website e-promotion on service purchasing decisions at Traveloka is positive and significant. The influence of e-service quality website and e-promotion website on purchasing decisions at Traveloka is 23%. While the rest is influenced by variables not included in this study.

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