Sensory scientists typically focus most of their effort on measuring the sensations that products elicit, or measuring the pleasure provided by products. Far less effort is given to measuring consumer behavior with regard to intake or use. Implicitly or explicitly, sensations are assumed to influence liking, acceptance, and preference, which in turn influence use and intake. That is, we all assume formulation ultimately influences use; however, measurement error at each stage complicates efforts to build causal models of the chain from formulation to use. This chapter highlights sources of variability at various points, including biological differences, as well as measurement error in the putative path from formulation to use.
|Original language||English (US)|
|Title of host publication||Rapid Sensory Profiling Techniques and Related Methods|
|Subtitle of host publication||Applications in New Product Development and Consumer Research|
|Number of pages||17|
|State||Published - Jan 2 2015|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)