Identification of Drivers of Liking for Bar‐Type Snacks Based on Individual Consumer Preference |
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| Authors: | Mina K. Kim Patrick Greve Youngseung Lee |
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| Affiliation: | 1. Dept. of Food Science and Biotechnology, Dongguk Univ, BMC Campus, Korea;2. Dept. of Nutrition and Food Science—Food Technology, Univ. of Bonn, Bonn, Germany;3. Dept. of Food Science and Nutrition, Dankook Univ, Yongin‐si, Korea |
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| Abstract: | Understanding consumer hedonic responses on food products are of greatest interests in global food industry. A global partial least square regression (GPLSR) had been well accepted method for understanding consumer preferences. Recently, individual partial least square regression (IPLSR) was accepted as an alternative method of predicting consumer preferences on given food product, because it utilizes the individual differences on product acceptability. To improve the understanding of what constitutes bar‐type snack preference, the relationship between sensory attributes and consumer overall liking for 12 bar‐type snacks was determined. Sensory attributes that drive consumer product likings were analyzed using averaged‐consumer data by GPLSR. To facilitate the interpretation of individual consumer liking, a dummy matrix for the significant weighted regression coefficients of each consumer derived from IPLSR was created. From the application of GPLSR and IPLSR, current study revealed that chocolate and cereal‐flavored bars were preferred over fruit‐flavored bars. Attributes connected to chocolate flavor positively influenced consumer overall likings on the global and individual consumer levels. Textural attributes affected liking only on the individual level. To fully capture the importance of sensory attributes on consumer preference, the use of GPLSR in conjunction with IPLSR is recommended. |
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