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• W2080760026 abstract "This article compares six qualitative methods used to identify consumer perceptions: the sorting task with verbalization, the repertory grid method, the projective technique of word association and sentence completion, the projective technique of image association, a method based on the self-explanation of preferences and the focus group. We applied these methods to a set of coffee cups. For each method, eight different consumers assessed the same eight cups. The terms thus elicited were classified into two pre-established categories: product attributes (this cup is modern) and evocations (this cup reminds me of family time). We then proposed sub-categories: ten for product attributes and five for evocations. The methods were compared according to the number of different variables generated in each sub-category. The ease of implementation and pragmatic considerations relative to the methods are also presented. The test methods enabled the elicitation of different subjective dimensions distributed into several pre-defined categories. According to our criteria, the word association and sentence completion method appeared to be the most comprehensive technique to identify subjective dimensions." @default.
• W2080760026 created "2016-06-24" @default.
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• W2080760026 date "2016-01-01" @default.
• W2080760026 modified "2023-10-15" @default.
• W2080760026 title "Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups" @default.
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• W2080760026 doi "https://doi.org/10.1016/j.foodqual.2015.01.003" @default.
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