Handling of individual differences in rating-based conjoint analysis

Isabella Endrizzi; Elena Menichelli; Susanne Bølling Johansen; Nina Veflen Olsen; Tormod Næs

doi:https://doi.org/10.1016/j.foodqual.2010.10.005

Handling of individual differences in rating-based conjoint analysis

Isabella Endrizzi, Elena Menichelli, Susanne Bølling Johansen, Nina Veflen Olsen, Tormod Næs

Research output: Contribution to journal › Journal article › Research › peer-review

Abstract

In this paper a method for handling individual differences in conjoint analysis is described and discussed. This method is a combination of ANOVA and PCA/PLS both of which are well-known techniques that can be run in almost all statistical software packages. Main attention will be given to the way individual differences in acceptance pattern are interpreted and related to consumer characteristics such as demographics, attitudes and habits. The approach is then illustrated using two data-sets from consumer studies of yoghurt and apple juice. © 2010 Elsevier Ltd.

Original language	English
Journal	Food Quality and Preference
Volume	22
Issue number	3
Pages (from-to)	241-254
Number of pages	14
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2010.10.005
Publication status	Published - Apr 2011
Externally published	Yes

Access to Document

https://doi.org/10.1016/j.foodqual.2010.10.005

Cite this

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title = "Handling of individual differences in rating-based conjoint analysis",

abstract = "In this paper a method for handling individual differences in conjoint analysis is described and discussed. This method is a combination of ANOVA and PCA/PLS both of which are well-known techniques that can be run in almost all statistical software packages. Main attention will be given to the way individual differences in acceptance pattern are interpreted and related to consumer characteristics such as demographics, attitudes and habits. The approach is then illustrated using two data-sets from consumer studies of yoghurt and apple juice. {\textcopyright} 2010 Elsevier Ltd.",

keywords = "ANOVA, Conjoint analysis, Consumer study, PLS-DA",

author = "Isabella Endrizzi and Elena Menichelli and Johansen, {Susanne B{\o}lling} and Olsen, {Nina Veflen} and Tormod N{\ae}s",

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language = "English",

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journal = "Food Quality and Preference",

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T1 - Handling of individual differences in rating-based conjoint analysis

AU - Endrizzi, Isabella

AU - Menichelli, Elena

AU - Johansen, Susanne Bølling

AU - Olsen, Nina Veflen

AU - Næs, Tormod

PY - 2011/4

Y1 - 2011/4

N2 - In this paper a method for handling individual differences in conjoint analysis is described and discussed. This method is a combination of ANOVA and PCA/PLS both of which are well-known techniques that can be run in almost all statistical software packages. Main attention will be given to the way individual differences in acceptance pattern are interpreted and related to consumer characteristics such as demographics, attitudes and habits. The approach is then illustrated using two data-sets from consumer studies of yoghurt and apple juice. © 2010 Elsevier Ltd.

AB - In this paper a method for handling individual differences in conjoint analysis is described and discussed. This method is a combination of ANOVA and PCA/PLS both of which are well-known techniques that can be run in almost all statistical software packages. Main attention will be given to the way individual differences in acceptance pattern are interpreted and related to consumer characteristics such as demographics, attitudes and habits. The approach is then illustrated using two data-sets from consumer studies of yoghurt and apple juice. © 2010 Elsevier Ltd.

KW - ANOVA

KW - Conjoint analysis

KW - Consumer study

KW - PLS-DA

UR - http://www.mendeley.com/research/handling-individual-differences-ratingbased-conjoint-analysis

U2 - https://doi.org/10.1016/j.foodqual.2010.10.005

DO - https://doi.org/10.1016/j.foodqual.2010.10.005

M3 - Journal article

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SP - 241

EP - 254

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 3

ER -