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| Semenou, Michel; Courcoux, Philippe; Cardinal, Mireille; Nicod, Huguette; Ouisse, Alexandra. |
| We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent... |
| Tipo: Text |
Palavras-chave: Latent class vector model; Segmentation; Preference mapping; Smoked salmon; Consumer preferences; Sensory analysis. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2677.pdf |
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| Cardinal, Mireille; Gunnlaugsdottir, Helga; Bjoernevik, Marit; Ouisse, Alexandra; Vallet, Jean-luc; Leroi, Francoise. |
| Samples of different brand names of cold-smoked salmon products were purchased in supermarkets in six different European countries (Belgium, Denmark, France, Germany, Italy and United Kingdom), to classify and select products of smoked salmon for preference establishment. From the 117 products obtained, 60 were selected to characterise the qualities of products available to European consumers. These 60 products of smoked salmon were then ordered directly from the producers in each country. Altogether 57 products were received and analysed. All samples were stored at 4 degreesC and then examined 2 and 3 weeks after production. For all samples, sensory evaluation, chemical (lipid, salt, phenol, TVB-N and trimethylamine content) and physical (texture, colour)... |
| Tipo: Text |
Palavras-chave: Sensory evaluation; Quality parameters; Salting; Smoking; Atlantic salmon. |
| Ano: 2004 |
URL: https://archimer.ifremer.fr/doc/2004/publication-658.pdf |
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