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Sensory Drivers of Liking and Sensory Preference Segmentation

机译：喜欢和感官偏好分割的感官驱动因素

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People differ in what they like and dislike. Nowhere is this inter-individual variability so evident as in the chemical senses, taste and smell. This paper presents an analysis of the individual differences, focusing on food products (specifically coffee and pasta sauce). The paper shows how to measure 'drivers of liking' (sensory attributes that drive product acceptance). The relation between sensory intensity and liking is typically an inverted U shaped curve. On a person by person basis, however, this relation takes on different shapes. One can segment consumers by the specific shape of their sensory-liking function. This segmentation generates different groups of people, distributed throughout the population, with the segments showing radically different patterns relating sensory magnitude to liking. The paper discusses the use of this analytic approach both for science (viz., to understand how people transform the sensory information into liking ratings), and for practical product development (viz., how to create highly acceptable products, targeted to a specific sensory segment).
机译：人们在他们喜欢和不喜欢的内容中不同。这是这种间单独的变异，如化学感官，味道和气味。本文提出了对个体差异的分析，重点关注食品（特别是咖啡和意大利面酱）。本文展示了如何衡量“喜欢的驱动程序”（驱动产品接受的感官属性）。感觉强度和喜好之间的关系通常是倒U形曲线。然而，在一个人的基础上，这一关系采用不同的形状。一个可以通过其感官喜欢功能的特定形状分段为消费者。该分割产生不同的人群，分布在整个人口中，段显示出与喜欢的感觉幅度相关的不同模式。本文讨论了这种分析方法对科学（viz来说，了解人们如何将感官信息转变为喜欢的评级）和实际产品开发（viz。，如何创建高度可接受的产品，瞄准特定的感官部分）。

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