ArticleFoods (Basel, Switzerland)2020
Segmentation of Potato Consumers Based on Sensory and Attitudinal Aspects.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- The Impact of the Individual and Combined Application of Phosphorus and Sulfur Fertilizers on Potato Tuber Flavor.Foods (Basel, Switzerland) · 2023Article
- Consumers' Attitude towards Supermarket and Proximity Stores as Purchasing Outlets of Italian Potato Consumers.Foods (Basel, Switzerland) · 2023Article
- Fifty years of a public cassava breeding program: evolution of breeding objectives, methods, and decision-making processes.TAG. Theoretical and applied genetics. Theoretische und angewandte Genetik · 2021Review
- Sensory characteristics and consumer segmentation of fried sweetpotato for expanded markets in Africa.International journal of food science & technology · 2021Article
- Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets.Foods (Basel, Switzerland) · 2021Article
- Self-Reported Emotions and Facial Expressions on Consumer Acceptability: A Study Using Energy Drinks.Foods (Basel, Switzerland) · 2021Article
- Development of a Model System for Tasting Grain Varieties.Foods (Basel, Switzerland) · 2020Article
- Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer hedonic scores for potatoes were linked to sensory characteristics to understand the underlying consumer segments, flavor and texture preferences and attitudinal associations regarding potatoes. Consumers were asked to evaluate liking on a 9-point hedonic scale for 12 cultivars of potatoes. Sensory findings were collected by using a consensus-based descriptive analysis approach for the same cultivars. Segmentation analysis procedure identified three subgroups of consumers with different overall liking patterns, indicating variability in the acceptance of different potato cultivars. Drivers of liking were identified for respective segments by using preference mapping. Dissimilar features were found important in determining potato liking patterns.
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