A modelling approach for the analysis of preferences data is proposed in order to represent the liking behaviour and the uncertainty of the consumers, and to explain the role that the consumers' covariates (e.g. gender, age, occupation, etc.) play in the assessment of the preferences. The main evidence obtained from the Eurosalmon project data set is discussed, focussing on the most relevant features of the approach, even with reference to sensory characteristics. Some generalizations and further lines of research are also proposed. © 2007 Elsevier Ltd. All rights reserved.
A new approach for modelling consumers' preferences / Piccolo, Domenico; A., D'Elia. - In: FOOD QUALITY AND PREFERENCE. - ISSN 0950-3293. - STAMPA. - 19:3(2008), pp. 247-259. [10.1016/j.foodqual.2007.07.002]
A new approach for modelling consumers' preferences
PICCOLO, DOMENICO;
2008
Abstract
A modelling approach for the analysis of preferences data is proposed in order to represent the liking behaviour and the uncertainty of the consumers, and to explain the role that the consumers' covariates (e.g. gender, age, occupation, etc.) play in the assessment of the preferences. The main evidence obtained from the Eurosalmon project data set is discussed, focussing on the most relevant features of the approach, even with reference to sensory characteristics. Some generalizations and further lines of research are also proposed. © 2007 Elsevier Ltd. All rights reserved.File | Dimensione | Formato | |
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