Skip to Main content Skip to Navigation
New interface

Mesure de l'appréciation des aliments par les consommateurs : état des pratiques et propositions méthodologiques

Abstract : This research result from a methodological reflection intended to enhance the reliability of hedonic information collected in Central Location Tests (CLT). First the state of current industrial practices to measure consumers' liking for food is presented and second, several methodological developments are proposed. Analysis of the literature combined with the implementation of several CLT vs. HUT (Home Use Test) comparisons allowed us to understand both theoretically and experimentally the influence of tasting conditions on hedonic response. The second step of this work investigates the possibility to enhance the reliability of hedonic date collected in CLT. Two limitations of CLT were studied: the artificial feature of the tasting conditions and the lack of participants' involvement in their hedonic response. Literature on food preference measurement highlighted four methodological axes that we decided to explore : - how to make the controlled tasting conditions of the products more adapted to the usual consumption of the products, - measurement of the suitability of food products in imaginary eating situations, - measurement of the perceived degree of authenticity by applying an authenticity test protocol, - measurement of the willingness to swap the preferred product for the less liked product using a real choice experiment. We adapted these four methodological approaches to assess the organoleptic performance of two salted crackers recipes. The technical and economical feasibility of these protocols were confirmed. Furthermore, our results illustrate the great potential of hedonic information provided by such approaches as compared with those obtained from a traditional CLT.
Complete list of metadata
Contributor : Ecole AgroParisTech Connect in order to contact the contributor
Submitted on : Tuesday, January 13, 2009 - 8:00:00 AM
Last modification on : Friday, August 5, 2022 - 2:54:00 PM
Long-term archiving on: : Friday, October 19, 2012 - 12:20:17 PM


  • HAL Id : pastel-00004525, version 1
  • PRODINRA : 246679



Isabelle Boutrolle. Mesure de l'appréciation des aliments par les consommateurs : état des pratiques et propositions méthodologiques. Sciences du Vivant [q-bio]. AgroParisTech, 2007. Français. ⟨NNT : 2007AGPT0083⟩. ⟨pastel-00004525⟩



Record views


Files downloads