Signal detection-based satisfaction measure of the holistic product usage experience with and without the ‘double-faced applicability’ test

Kim, In-Ah,van Hout, Danielle,Lee, Hye-Seong Elsevier 2018 Food quality and preference Vol.68 No.-

<P><B>Abstract</B></P> <P>In the fast moving consumer goods industry, measuring consumer acceptance toward products is crucial for product development and marketing. Consumers are generally considered hedonists and, thus momentary hedonic scores are assumed to represent consumer acceptance. Yet for many product types, such as household care products, consumers might be considered utilitarian and their usage experience with the product might be equally important for consumer acceptance. To quantify consumer holistic product usage experience, a two-step signal detection rating-based satisfaction measure was used such that an independent signal detection theory index termed <I>d'<SUB>A</SUB> </I> (d-prime affect magnitude) could be computed for each product to represent consumer satisfaction with the usage experience and with the product itself. The objective of the present study was to investigate the effect of simultaneous attribute evaluation using the ‘double-faced applicability’ (DFA) test on product discrimination of this satisfaction measure. The conventional 10-point hedonic ratings with and without the DFA test were used as control methods for comparison. Results showed that significant product discriminations were observed only in the group who performed the satisfaction measure with the DFA test. Also, significant discriminations in quality attributes of the DFA test questionnaire were more frequently observed in the group that performed the satisfaction test than in those who performed the hedonic test. These results indicate that compared to using hedonic scores, the satisfaction test with the DFA has the potential to improve research on the quality predictors of household products.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Signal detection-based satisfaction test was developed as an alternative to hedonic test. </LI> <LI> From satisfaction test, <I>d'<SUB>A</SUB> </I> for holistic product usage experience was computed. </LI> <LI> Satisfaction tests with and without ‘double-faced applicability’ test were compared with hedonic test. </LI> <LI> Satisfaction test with ‘double-faced applicability’ test showed the highest discrimination. </LI> <LI> Results of ‘double-faced applicability’ test were useful to understand the quality attributes of product usage experience. </LI> </UL> </P>

묘사분석에 의한 면의 관능적 특성 연구

손은심 한국산학기술학회 2020 한국산학기술학회논문지 Vol.21 No.7

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word. 본 연구는 동북아권인 한국, 일본, 중국과 서구권인 이탈리아 문화권의 밀가루로 만든 면 11종을 가지고 묘사분석 방법과 소비자 기호 검사를 통하여 면의 관능적 특성 차이를 비교하였다. 묘사분석 훈련과정을 통해 짠맛, 분유 냄새, 이스트향, 탄력성, 경도 등 14가지의 관능적 특성을 도출하였다. 묘사분석에 의해 일본야끼우동은 한국야끼우동과 응집성이나 수분흡수정도, 입안에 남는 정도에서는 비슷한 특성을 가졌으나, 일본야끼우동은 탄력성이 약간 적고 촉촉한 정도가 한국야끼우동에 비해서 적었다. 소비자 기호도 검사에 대한 주성분 분석 결과 77.1% 설명력을 가졌으며, 단맛, 탄력성, 응집성, 씹힘성, 짠맛, 촉촉한 정도, 매끈한 정도 등은 양의 방향으로, 경도, 색, 구수한 맛, 밀가루맛 등은 음의 방향으로 나타났다. 전반적인 소비자 기호도와 묘사분석 특성간의 상관관계를 비교해볼 때 묘사분석 시 단맛(sweetness), 경도(hardness), 씹힘성(chewiness), 응집성(cohesiveness)의 특성이 강할수록 소비자들의 탄력성, 구수한맛의 선호도에 좋은 영향을 준 것으로 나타났으며, 묘사분석의 신맛(sourness), 탄력성(springness), 응집성(cohesiveness)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 좋은 영향을 주는 것으로 나타났다. 또한 묘사분석의 이스트향(yeast flavor), 부착성(adhesiveness), 우유 냄새(milky flavor), 분유냄새(milk powder flavor)의 관능적 특성이 강할수록 소비자들의 전반적인 기호도(Overall consumer acceptance), 맛의 기호도(Taste consumer acceptance), 텍스처기호도(Texture consumer acceptance), 향미기호도(Flavor consumer acceptance)에 부정적인 영향을 주는 것으로 나타났다.

덮밥류 편의식에 대한 효과적인 소비자 조사 기법 비교연구

신원선 ( Weon Sun Shin ),김지나 ( Ji Na Kim ),김경미 ( Kyeong Mi Kim ),박진희 ( Jin Hee Park ),정진아 ( Jin A Chung ),정서진 ( Seo Jin Chung ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

전반적으로 모든 소비자 군에서 카레덮밥을 가장 선호하였으나 불고기덮밥은 20대 남자 소비자가, 해물덮밥의 경우 30대 여자 소비자가 선호하는 것으로 나타나 소비자 군에 따라 수용도의 차이를 보였다. 특히 곤약잡채와 해물 덮밥에 대한 소비자 평가는 연령에 따라 상이한 것으로 분석되었다. 9점 기호척도와 BWS의 결과가 유사하였으나 BWS의 경우 시료간의 선호도 차이를 더 확연히 나타냈다. 주관식 응답 설문 기법은 정량화하기는 어려우나 구체적인 개선 방안을 제시하기도 하여 의사 결정의 자료로 사용하기 보다는 제품의 개선 시 개선 방향에 대한 참고 자료로 유용할 것이라 판단된다. A taste-testing method that accurately measures consumer-acceptance is critical during the course of the product development stage. Although various types of consumer-acceptance tests are available, the testing protocol appropriate for measuring the acceptance of ready-to-eat-meals (REM) has not yet been verified. In this study, various hedonic taste-testing methods (9-point hedonic scaling, best-worst scaling, open ended response) were compared for their efficiency and power in identifying the preferred REM menu of consumers. Forty-four consumers evaluated the acceptance of five types of REM menu samples consisting of a wide variety of flavors. Consumers initially used the 9-point hedonic rating method to choose the best and the worst sample among the 5 meals tested. Finally, consumers were asked to fill out open-ended comments where they could freely describe their liking and disliking of each sample. The results showed that the REM menu acceptance measured by the 9-point hedonic method that rated best-worst scaling exhibited a similar preference pattern. The open-ended response method could not provide a quantifiable acceptance data but was able to provide supplementary information regarding the limitations of the samples and therefore, provide a general idea of the direction of improvement during the product development.

Degree of satisfaction-difference (DOSD) method for measuring consumer acceptance: Comparative and absolute measures of satisfaction based on signal detection theory

Kim, Min-A.,van Hout, Danielle,Lee, Hye-Seong Elsevier 2018 Food quality and preference Vol.68 No.-

<P><B>Abstract</B></P> <P>Recently, we have proposed the degree of satisfaction-difference (DOSD) method to measure changes in consumer product acceptance (Kim, van Hout, Dessirier, et al., 2018). The DOSD method utilizes A-Not A with reminder format to improve the stability and validity of the consumer evaluation by reminding consumers of the evaluative criteria with the reference sampling and by controlling the sequence effects on each sampling of the blind test product. Using the data obtained from DOSD method, in this paper, a way to compute a measure of the absolute degree of satisfaction for a product based on signal detection theory (SDT), referred to as <I>d'</I> <SUB>SAT</SUB> (d-prime satisfaction), is suggested. This new measure is compared to the comparative distance measure of <I>d'</I>, the degree of satisfaction difference of a product from the reference product, which has been already described in the previous study. The absolute satisfaction degree is a value indicating each product’s degree of consumer satisfaction as in the hedonic score. However, the degree of satisfaction measure presented herein is superior to the hedonic score because it enables easy interpretation of whether a group of consumers are satisfied or not with a product. In practical situations, the two measures of the degree of satisfaction difference from the reference and the degree of satisfaction, which are computed using the data from DOSD method, can be used complementarily in order to reveal information about consumer perception and evaluation.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Signal detection analysis applied for degree of satisfaction-difference (DOSD) data. </LI> <LI> A complimentary SDT analysis developed to broaden the interpretation of DOSD data. </LI> <LI> The novel output measure from this new analysis is referred to as <I>d'</I> <SUB>SAT</SUB>, d-prime satisfaction. </LI> <LI> Comparisons and how to interpret these two different analyses provided. </LI> </UL> </P>

국내 다소비 횟감의 주요 품질 결정 감각 특성 도출

고정민(Jeong-Min Ko),오세욱(Se-Wook Oh),홍재희(Jae-Hee Hong) 한국식품영양과학회 2016 한국식품영양과학회지 Vol.45 No.8

본 연구에서는 다소비 횟감 어종인 광어와 우럭을 숙성, 냉동 후 해동, 침지 등으로 처리하여 감각 특성 차이를 유발하고, 이에 대한 감각 특성 및 소비자 기호도를 분석하여 횟감의 주요 품질 결정 감각 특성 인자를 규명하고자 하였다. 묘사분석 결과 회에서 인지되는 감각 특성은 윤기, 명도, 생선 향미, 비린 향미, 경도, 응집성, 탄력성, 촉촉함, 다즙성으로 나타났으며, 우럭의 경우 광어에서 나타나지 않은 오도독거리는 조직감 특성이 도출되었다. 전반적으로 소비자들은 광어와 우럭 모두 경도, 탄력성, 응집성의 조직감 특성이 강한 활어를 선호하였다. 그러나 광어의 경우 조직감이 기호도에 미치는 영향이 매우 큰 반면, 우럭의 경우 향미의 영향이 더 큰 것으로 나타났다. 광어와 우럭 모두 탄력성과 응집성 등이 강한 횟감을 선호하는 경향과 부드럽고 생선 향미가 강한 횟감을 선호하는 경향이 관찰되었다. 이러한 기호 경향은 회 섭취 빈도 등의 식습관과는 관련성이 없는 것으로 조사되었다. 향후 횟감의 기호 경향을 더욱 명확하게 도출하기 위하여 더욱 많은 표본 집단을 활용한 후속 연구를 해야 할 것이라 판단된다. This study was conducted to investigate sensory characteristics and consumer acceptance of sliced raw fish. The two most popular varieties in Korea, flounder and rockfish, were used. Samples of each variety were prepared as follows to create consistent perceptible sensory differences: ‘fresh’ (consumed within 2 h after sacrifice), ‘aged’(stored at 1°C for 24 h), ‘frozen’ (frozen at -16°C for 23 h then thawed at 23.5°C for 1 h), and ‘immersed’ (immersed in sterilized water at 1°C for 24 h). Sensory profiles of samples were determined through quantitative descriptive analysis using 10 trained panelists. Consumer acceptance test was conducted using 47 consumers. Analyses of variance were conducted to test significance of differences in sensory profiles and hedonic ratings among samples. Consumers were clustered according to their overall liking scores, and their preference patterns were cross-checked with sensory profiles. For both fish varieties, ‘fresh’ was characterized by stronger hardness, cohesiveness, springiness, cartilage-like texture (applied to only rockfish), and fishy flavor, whereas ‘frozen’ and ‘immersed’ were distinguished from other samples for their stronger wetness, juiciness, and fresh fish flavor than those of other samples. ‘Aged’ was significantly less hard, cohesive, and springy than ‘fresh’ as well as less juicy and wet than ‘frozen’ and ‘immersed’. Consumers significantly preferred ‘fresh’ flounder and rockfish to others for their strong cohesiveness and springiness, indicating textural attributes were main factors affecting consumer preferences. However, for both flounder and rockfish, 40∼50% of respondents preferred ‘frozen’ and ‘immersed’ to ‘fresh’ for their tenderness and fresh fish flavor. For this group of consumers, flavor liking had a greater effect on overall preference than texture preference. The result suggests that cohesive and springy textures and fresh fish flavor are major drivers of preferences for raw fish slices, but their relative importance and optimal levels varied across individual consumers.

A Time Truncated Two-Stage Group Sampling Plan for Weibull Distribution

Aslam, Muhammad,Jun, Chi-Hyuck,Rasool, Mujahid,Ahmad, Munir The Korean Statistical Society 2010 Communications for statistical applications and me Vol.17 No.1

In this paper, a two-stage group sampling plan based on the time truncated life test is proposed for the Weibull distribution. The design parameters such as the number of groups and the acceptance number in each stage are determined by satisfying the producer's and consumer's risks simultaneously when the group size and the test duration are specified. The acceptable reliability level is expressed by the ratio of the true mean life to the specified life. It was demonstrated from the comparison with single-stage group sampling plans that the proposed plan can reduce the average sample number or improve the operating characteristics.

Consumer perception and liking, and sensory characteristics of blended teas

양정은,이지선 한국식품과학회 2020 Food Science and Biotechnology Vol.29 No.1

This study was conducted to identify the sensory characteristics of six blended teas containing different ingredients and analyze penalty factors for the products based on consumer acceptance, check-all-that-apply questions, and the just-about-right scale. Ten trained panelists created a descriptive set of 23 sensory attributes, and 93 consumers participated in the tests. The attributes were analyzed by classifying them as per appearance, odor/ aroma, flavor/taste, texture/mouthfeel, and any aftertaste. Principal component analysis results showed that the blended teas were differentiated by artificial fruit flavor. According to the results of this study, the ideal products should be relatively sweet, mild, fruit flavored, and not too bitter, astringent, pungent, and strong or do not have fermented flavor; astringency is the most troublesome attribute. The consumers preferred teas that were less bitter and less astringent and did not leave the tongue coated with powder; therefore, these attributes were believed to act as drivers of ‘‘dislike.’’

Sampling Plans Based on Truncated Life Test for a Generalized Inverted Exponential Distribution

Singh, Sukhdev,Tripathi, Yogesh Mani,Jun, Chi-Hyuck Korean Institute of Industrial Engineers 2015 Industrial Engineeering & Management Systems Vol.14 No.2

In this paper, we propose a two-stage group acceptance sampling plan for generalized inverted exponential distribution under truncated life test. Median life is considered as a quality parameter. Design parameters are obtained to ensure that true median life is longer than a given specified life at certain level of consumer's risk and producer's risk. We also explore situations under which design parameters based on median lifetime can be used for other percentile points. Tables and specific examples are reported to explain the proposed plans. Finally a real data set is analyzed to implement the plans in practical situations and some suggestions are given.

Sampling Plans Based on Truncated Life Test for a Generalized Inverted Exponential Distribution

Sukhdev Singh,Yogesh Mani Tripathi,Chi-Hyuck Jun 대한산업공학회 2015 Industrial Engineeering & Management Systems Vol.14 No.2

In this paper, we propose a two-stage group acceptance sampling plan for generalized inverted exponential distribution under truncated life test. Median life is considered as a quality parameter. Design parameters are obtained to ensure that true median life is longer than a given specified life at certain level of consumer’s risk and producer’s risk. We also explore situations under which design parameters based on median lifetime can be used for other percentile points. Tables and specific examples are reported to explain the proposed plans. Finally a real data set is analyzed to implement the plans in practical situations and some suggestions are given.

Tightened-Normal-Tightened Group Acceptance Sampling Plan for Assuring Percentile Life

Aslam, Muhammad,Azam, Muhammad,Jun, Chi-Hyuck Korean Institute of Industrial Engineers 2012 Industrial Engineeering & Management Systems Vol.11 No.4

The present paper extends the idea of tightened-normal-tightened sampling scheme to group acceptance sampling plans under the time truncated life tests. We consider three famous distributions that are widely used in the area of reliability such as the generalized exponential distribution, the Weibull distribution, and the Birnbaum-Saunders distribution in the proposed sampling plan. The plan parameters are determined such that the producer's risk and the consumer's risk are satisfied at the specified median life. Extensive tables showing plan parameters are provided at various values of the experiment time and the consumer's risk for each of three distributions for the practical use. Some examples are given to illustrate the procedure of the proposed plan.