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Article Dans Une Revue Food Quality and Preference Année : 2016

Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups

Résumé

This article compares six qualitative methods used to identify consumer perceptions: the sorting task with verbalization, the repertory grid method, the projective technique of word association and sentence completion, the projective technique of image association, a method based on the self-explanation of preferences and the focus group. We applied these methods to a set of coffee cups. For each method, eight different consumers assessed the same eight cups. The terms thus elicited were classified into two preestablished categories: product attributes (this cup is modern) and evocations (this cup reminds me of family time). We then proposed sub-categories: ten for product attributes and five for evocations. The methods were compared according to the number of different variables generated in each sub-category. The ease of implementation and pragmatic considerations relative to the methods are also presented. The test methods enabled the elicitation of different subjective dimensions distributed into several pre-defined categories. According to our criteria, the word association and sentence completion method appeared to be the most comprehensive technique to identify subjective dimensions.
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Dates et versions

hal-01269463 , version 1 (05-02-2016)

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Marine Masson, Julien Delarue, Stephane Bouillot, Jean-Marc Sieffermann, David Blumenthal. Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups. Food Quality and Preference, 2016, 47, pp.156-165. ⟨10.1016/j.foodqual.2015.01.003⟩. ⟨hal-01269463⟩
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