This work was presented in a poster at the 9th Pangborn Sensory Science Symposium:
Comparison of the Preferred Attribute Elicitation method to conventional profiling for extracting consumers’ yogurt texture preferences A. Grygorczyk, I. Lesschaeve, M. Corredig, L. Duizer.
Attributes driving consumer preference are commonly derived from trained panel descriptive data coupled with consumer liking scores through techniques such as preference mapping. The method examined in this study, which we will refer to as Preferred Attribute Elicitation (PAE), derives this information solely from an untrained panel of consumers. The method has experienced some limited usage in industrial settings, however there exists a lack of information regarding how the results of this method compare to the descriptive analysis approach. The PAE method is carried out in a round-table setting and involves six steps: (1) product liking rating (individually), (2) attribute generation, (3) attribute grouping into categories, (4) line-scale generation, (5) importance ranking of attributes, (6) product attribute rating (individually).