B1239
Title: Evaluating the individual variability across consumers in texture perception through different classification approaches
Authors: Maria Piochi - University of Gastronomic Sciences (Italy) [presenting]
Cinzia Franceschini - University of Gastronomic Sciences (Italy)
Luisa Torri - University of Gastronomic Sciences (Italy)
Abstract: In sensory and consumer science, there is often the need to classify/segment consumers according to different criteria to explain how consumers behave towards food and beverages. Subjects differ in their oral responsiveness, and this could affect their food preferences. Clustering approaches were used in a sample of 151 consumers to study how assessors perceived and liked different food recipes prepared with the same ingredient (carrot) processed to obtain different textures (solid, creamy, crispy). Projection pursuit, linear discriminant analysis and k-means cluster analysis were adopted to identify groups of subjects with different oral behavior in texture perception.
