In the food industry, sensory analysis can be useful to direct marketing decisions concerning not only products, for example product positioning with respect to competitors, but also market segmentation, customer relationship management, advertising strategies and price policies. In this paper we show how interesting information useful for marketing management can be obtained by combining the r...

In order to deal with non linear dependence relationships between sensory characteristics and hedonic appreciation, we applied Kano’s model (1984) to External Preference Mapping methodology. By considering separately satisfaction and dissatisfaction, we proposed to classify the sensory attributes according to Kano’s typology. We identify attributes that contribute only to satisfaction, those wh...

Milk component analysis is relatively unusual in the field of quantitative analytical chemistry because an analytical test result determines the allocation of very large amounts of money between buyers and sellers of milk. Therefore, there is high incentive to develop and refine these methods to achieve a level of analytical performance rarely demanded of most methods or laboratory staff workin...

Meat and meat products currently represent an important source of protein in the human diet, and their quality varies according to intrinsic and extrinsic parameters that can sometimes be shaped to make a product more desirable. Because consumers are the final step in the production chain, it is useful to identify which factors affect their behavioral patterns. This would allow the meat sector ...