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SENSORY DIRECTIONALS FOR PIZZA: A DEEPER ANALYSIS
Author(s) -
MOSKOWITZ HOWARD R.
Publication year - 2001
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.2001.tb00322.x
Subject(s) - sensory system , set (abstract data type) , product (mathematics) , sensory analysis , mathematics , computer science , statistics , psychology , cognitive psychology , geometry , programming language
This paper presents a set of analyses on sensory directional attributes used to rate experimentally designed pizza products. Consumers may or may not know the ‘optimal’ sensory level of attributes for pizza, so that the usefulness of the sensory directional varies by attribute. Furthermore, the sensory magnitude of each sensory directional attribute varies, as shown by the slope (B) relating the two attributes (Sensory Magnitude = A + B (Directional Rating)). The study incorporated sensory directionals into evaluation of products varied according to an experimental design. The optimal product emerging from the design does not necessarily exhibit a sensory directional profile where all attributes are ‘on target’, nor does a product whose sensory attributes are all on ‘target’ exhibit the highest level of liking.