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KMID : 1011620080240060763
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.763 ~ p.770
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Investigating the Efficiency of Various Consumer-acceptance Testing Methods while Developing a Ready-to-eat Meal
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신원선:Shin Weon-Sun
김지나:Kim Ji-Na/김경미:Kim Kyeong-Mi/박진희:Park Jin-Hee/정진아:Chung Jin-A/정서진:Chung Seo-Jin
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Abstract
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A taste-testing method that accurately measures consumer-acceptance is critical during the course of the product development stage. Although various types of consumer-acceptance tests are available, the testing protocol appropriate for measuring the acceptance of ready-to-eat-meals (REM) has not yet been verified. In this study, various hedonic taste-testing methods (9-point hedonic scaling, best-worst scaling, open ended response) were compared for their effi?ciency and power in identifying the preferred REM menu of consumers. Forty-four consumers evaluated the acceptance of five types of REM menu samples consisting of a wide variety of flavors. Consumers initially used the 9-point hedonic rating method to choose the best and the worst sample among the 5 meals tested. Finally, consumers were asked to fill out open-ended comments where they could freely describe their liking and disliking of each sample. The results showed that the REM menu acceptance measured by the 9-point hedonic method that rated best-worst scaling exhibited a similar preference pattern. The open-ended response method could not provide a quantifiable acceptance data but was able to provide supplementary information regarding the limitations of the samples and therefore, provide a general idea of the direction of improvement during the product development.
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KEYWORD
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consumer taste test, ready-to-eat meal, 9-point hedonic rating, best-worst scaling method, food acceptance
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