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A RESEARCH NOTE: USE OF A SIGNAL DETECTION RANKING ANALYSIS TO MEASURE PREFERENCE FOR COMMERCIAL AND ‘HEALTH MODIFIED’ CAKES
Author(s) -
CHAUHAN J.,
O'MAHONY M.
Publication year - 1993
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1993.tb00202.x
Subject(s) - preference , ranking (information retrieval) , measure (data warehouse) , statistics , mathematics , dominance (genetics) , econometrics , food science , computer science , information retrieval , data mining , chemistry , biochemistry , gene
Consumer preference for a common ‘yellow cake’ prepared from a commercially available cake mix and for three ‘health modified'cakes was measured using signal detection ranking procedures. Consumers found the ranking protocol simple to use, making it a viable alternative to hedonic scaling. Measures of likelihood to choose to eat, after provision of nutritional information about the cakes, showed the same trend as measures of preference taken before. Yet, the dominance of preference for yellow cake over the ‘health modified’ cakes was reduced.