Concepedia

Consumer Acceptability Mapping

Consumer Acceptability Mapping is a preference mapping technique that identifies and visualizes the degree to which products or stimuli align with consumer preferences by transforming acceptability ratings into spatial representations where proximity reflects similarity in consumer liking.

19

Publications

1.1K

Citations

78

Authors

37

Institutions

Publications per year

2017–2026

5

Parents

Publications

19

Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques

Gastón Ares, Ana Giménez, Cecilia Barreiro et al. · Food Quality and Preference · 2009 · 155 citations

, , +15

Mapping consumer perceptions of creaminess and liking for liquid dairy products

Nicola J. Richardson-Harman, Robb Stevens, Shane Walker et al. · Food Quality and Preference · 2000 · 153 citations

, , +10

Preference mapping: relating acceptance of “creaminess” to a descriptive sensory map of a semi-solid

Janelle R Elmore, Hildegarde Heymann, J.L. Johnson et al. · Food Quality and Preference · 1999 · 129 citations

, , +14

Preference Mapping of Commercial Chocolate Milks

J.L. Thompson, M.A. Drake, Kannapon Lopetcharat et al. · Journal of Food Science · 2004 · 115 citations

, , +17

EXTERNAL PREFERENCE MAPPING OF COMMERCIAL ANTIAGING CREAMS BASED ON CONSUMERS' RESPONSES TO A CHECK-ALL-THAT-APPLY QUESTION

Maria E. Parente, Ana Victoria Manzoni, Gastón Ares · Journal of Sensory Studies · 2011 · 114 citations

, , +17

1–5 of 19

Authors

78

  1. GA
    Gastón Ares

    Universidad de la República de Uruguay, Uruguay

    3 publications · 305 citations

    3

    h-index

  2. MW
    M. Wes Schilling

    Mississippi State University, United States

    2 publications · 101 citations

    2

    h-index

  3. AG
    Adriana Gámbaro

    Universidad de la República de Uruguay, Uruguay

    2 publications · 191 citations

    2

    h-index

  4. AG
    Ana Giménez

    Universidad de la República de Uruguay, Uruguay

    2 publications · 191 citations

    2

    h-index

  5. KG
    Ken Green

    National Parks and Wildlife Service, Australia

    1 publications · 11 citations

    1

    h-index

1–5 of 78

Institutions

37

  1. Mississippi State University

    Starkville, United States

    2 h-index

    11 publications

    534 citations

  2. Universidad de la República de Uruguay

    Montevideo, Uruguay

    2 h-index

    5 publications

    734 citations

  3. Central University of Jammu

    Jammu, India

    1 h-index

    3 publications

    57 citations

  4. Texas A&M University

    College Station, United States

    1 h-index

    1 publications

    14 citations

  5. University of Missouri

    Columbia, United States

    1 h-index

    3 publications

    387 citations

  6. Plant & Food Research

    Auckland, New Zealand

    1 h-index

    5 publications

    765 citations

  7. Instituto de Agroquímica y Tecnología de Alimentos

    Paterna, Spain

    1 h-index

    2 publications

    50 citations

  8. Universidad Politécnica de Madrid

    Madrid, Spain

    1 h-index

    1 publications

    17 citations

1–8 of 37

Venues

  1. Journal of Sensory Studies

    4 publications · 252 citations

    4

    h-index

  2. Food Quality and Preference

    3 publications · 437 citations

    3

    h-index

  3. Journal of Food Science

    JFS · 3 publications · 189 citations

    3

    h-index

  4. 2

    h-index

  5. Food Science & Nutrition

    1 publications · 17 citations

    1

    h-index

1–5