A Factorial Approach for Sorting Task data (FAST)

被引:61
作者
Cadoret, Marine [1 ]
Le, Sebastien [1 ]
Pages, Jerome [1 ]
机构
[1] Dept Appl Math, F-35042 Rennes, France
关键词
Sorting task; Qualified categorization; Multiple correspondence analysis; Multiple factor analysis; Ellipses; DISTATIS; Perfumes;
D O I
10.1016/j.foodqual.2009.02.010
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this paper is to present a new approach to analyze categorization data called FAST that stands for Factorial Approach for Sorting Task data. This approach, based on multiple correspondence analysis (MCA), provides an optimal representation of the products, an optimal representation of the consumers, which are to be interpreted jointly. It provides also elements of validation based on confidence ellipses. In the case of "labelled" categorization, where a verbalization task is asked to describe the groups of products, it provides an optimal representation of the words which is directly linked to both representations of the products and of the consumers. The FAST approach will be illustrated by an example where 98 consumers were asked to group 12 luxury perfumes. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:410 / 417
页数:8
相关论文
共 21 条
  • [1] ABDI H, 2007, P SPISE, P5
  • [2] Analyzing assessors and products in sorting tasks: DISTATIS, theory and applications
    Abdi, Herve
    Valentin, Dominique
    Chollet, Sylvie
    Chrea, Christelle
    [J]. FOOD QUALITY AND PREFERENCE, 2007, 18 (04) : 627 - 640
  • [3] [Anonymous], 1976, J R Stat Soc CAppl, DOI DOI 10.2307/2347233
  • [4] [Anonymous], CONSOMMATION
  • [5] [Anonymous], 1993, Theory and applications of correspondence analysis
  • [6] Conceptual vs. perceptual wine spaces: Does expertise matter?
    Ballester, Jordi
    Patris, Bruno
    Symoneaux, Ronan
    Valentin, Dominique
    [J]. FOOD QUALITY AND PREFERENCE, 2008, 19 (03) : 267 - 276
  • [7] French and Vietnamese: How do they describe texture characteristics of the same food? A case study with jellies
    Blancher, G.
    Chollet, S.
    Kesteloot, R.
    Hoang, D. Nguyen
    Cuvelier, G.
    Sieffermann, J. -M.
    [J]. FOOD QUALITY AND PREFERENCE, 2007, 18 (03) : 560 - 575
  • [8] Sorting procedure as an alternative to quantitative descriptive analysis to obtain a product sensory map
    Cartier, Raphaelle
    Rytz, Andreas
    Lecomte, Angele
    Poblete, Fabienne
    Krystlik, Jocelyne
    Belin, Emmanuelle
    Martin, Nathalie
    [J]. FOOD QUALITY AND PREFERENCE, 2006, 17 (7-8) : 562 - 571
  • [9] ESCOFIER B, 1998, ANAL FACTORIELLE SIM
  • [10] An alternative to external preference mapping based on consumer perceptive mapping
    Faye, Pauline
    Bremaud, Damien
    Teillet, Eric
    Courcoux, Philippe
    Giboreau, Agnes
    Nicod, Huguette
    [J]. FOOD QUALITY AND PREFERENCE, 2006, 17 (7-8) : 604 - 614