lesschaeve2007

Mh thompson eds pp137 166 blackie academic glasgow

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Unformatted text preview: Preference mapping in practice. In Measurement of Food Preferences. H.J.H. MacFie and D.M.H. Thompson (Eds.), pp.137-166. Blackie Academic, Glasgow. Heymann, H., and A.C. Noble. 1987. Descriptive analysis of commercial Cabernet Sauvignon wines from California. Am. J. Enol. Vitic. 38:41-44. Hirst, D., and T. Naes. 1994. A graphical technique for assessing differences among a set of rankings. J. Chemometrics 8:81-93. Hughson, A.L., and R.A. Boakes. 2002. The knowing nose: The role of knowledge in wine expertise. Food Qual. Pref. 13:463-472. Issanchou, S., and I. Lesschaeve. 1993. La formation d’un jury d’analyse sensorielle. Ann. Fals. Exp. Chim. 86:241-252. Issanchou, S., I. Lesschaeve, and E.P. Köster. 1995. Screening individual ability to perform descriptive analysis of food products: Basic statements and application to a Camembert cheese descriptive panel. J. Sens. Stud. 10:349-368. Issanchou, S., P. Schlich, and I. Lesschaeve. 1997. Sensory analysis: Methodological aspects relevant to the study of cheese. Lait 77:5-12. Kanetkar, V. 2000. Data collection methods and marketing research: A comparison and review of alternatives. In Marketing Research: State-of-the-Art Perspectives. C. Chapkrapani (Ed.), pp. 106-142. PMRS Press, AMA, Chicago. Lagace, L., and I. Lesschaeve. 2001. Procedure to train a QC sensory panel to evaluate cork taint in white wine. I n Proceedings for the 4th Pangborn Sensory Science Symposium. S. Issanchou (Ed.), p. 253. Abstr. P-199. INRA, Dijon. Lange, C. 2000. Étude de l’effet des caractéristiques sensorielles, des attentes induites par l’information et du prix sur l’acceptabilité Conclusion The conjoint development of new wine styles and marketing concepts is essential to ensure that consumer expectations created by the information on the label are not mismatched by the sensory experience of consuming the wine. The integration of sensory and market research approach is critical to ensure the production of wine styles according to both consumer flavor and sociodemographic segments...
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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