Projective mapping: a tool for sensory analysis and consumer research.
Projective mapping: a tool for sensory analysis and consumer research.
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DOI：
10.1016/0950-3293(94)90051-5
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发表时间：
1994-01-01
影响因子：
5.3
通讯作者：
Lyon, D. H.
中科院分区：
文献类型：
--
作者：
Risvik, E.;McEwan, J. A.;Lyon, D. H.
研究表明，感官分析和（非）相似性缩放产生不同的感知食品产品图。从概念上讲，这两个过程是不同的。本文描述了利用投影型方法生成二维感知图的第三种替代方法，即要求个体评估者自己根据他们感知到的相似性和差异性将产品放置在空间上。然而，对每个评估人员提供的最终结果进行可视化比较是困难的，因此，应用广义Procrustes分析来比较每个评估人员的地图与其他评估人员的相似性。结果表明，投影映射得到的感知图与轮廓图得到的感知图和不相似缩放得到的感知图一样相似。然而，在重复试验中，投影映射的一致性比其他两种方法更大。建议投影映射可能是连接感官分析和消费者研究数据的潜在有用技术。
Studies have indicated that sensory profiling and (dis)similarity scaling yield different perceptual food product maps. Conceptually, these 2 procedures are different. A third and alternative method of producing a 2-dimensional, perceptual map utilizing a projective-type method is described, whereby individual assessors themselves are required to place products on the space according to the similarities and differences they perceive. However, visual comparison of the final results provided by each assessor is difficult and, hence, generalized Procrustes analysis is applied to compare each assessor's map for similarity with the others. Results showed that the perceptual map derived from projective mapping was as similar to the map derived from profiling as from dissimilarity scaling. However, consistency over repeated trials was greater for projective mapping than for the other 2 methods. It is suggested that projective mapping could be a potentially useful technique for linking sensory analysis and consumer research data.