Published 2023

Read in Norwegian

Publication details

Journal : Journal of sensory studies , vol. 38 , p. 1–14–13 , 2023

International Standard Numbers :
Printed : 0887-8250
Electronic : 1745-459X

Publication type : Academic article

Contributors : Nguyen, Quoc Cuong; Asioli, Daniele; Varela-Tomasco, Paula; Næs, Tormod

Issue : 4

Research areas

Quality and measurement methods

Sensory sciences

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Kjetil Aune
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Different approaches for handling consumer segments in L-shape data are compared in a study conducted in Norway. Consumers evaluated eight different yoghurt samples with profiles varying in three intrinsic attributes following a full factorial design. Three blocks of data were collected including sensory properties, liking ratings, and consumer attributes. Data were analyzed using two different approaches. In approach one, the one-step simultaneous L-Partial Least Square (L-PLS) Regression with average consumer liking to represent the segments was used, while approach two was based on a two-step procedure (TSP) based on Partial Least Square (PLS) Regression using dummy variables to represent the segments. The methods were compared in terms of interpretations, flexibility, and outcomes. Methodological implications, recommendations, and future research avenues are discussed.


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