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Performance and representation of Euclidian Distance Ideal Point Mapping (EDIPM) using a third dimension

Authors
Journal
Food Quality and Preference
0950-3293
Publisher
Elsevier
Volume
21
Issue
3
Identifiers
DOI: 10.1016/j.foodqual.2009.08.008
Keywords
  • Sensory
  • Preference Mapping
  • Apples

Abstract

Abstract Euclidian Distance Ideal Point Mapping (EDIPM) is a simple preference mapping method that allows the identification of consumer ideal points. To date, its implementation has been limited to the first two preference dimensions (2D). The objectives of this study were to (1) implement the method using a third preference dimension, (2) compare results with 2D EDIPM to determine if the individual consumer was significantly improved, and (3) determine if the ideal point solutions yielded by the 2D and 3D EDIPM are meaningfully different. Results showed consumer ideals were better assessed using a third preference dimension and that the ideal points sensory profiles differed significantly between 2D and 3D.

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