PREFERENCE MAPPING OF KETCHUP ATTRIBUTES - SPANISH CONSUMERS CASE STUDY
Ketchup is currently the second most consumed salsa by the Spanish population during 2011. The objective of this study is to evaluate the current preferences of young Spanish consumers on five different brands of ketchup. We performed the analysis of the physico-chemical parameters (moisture, °Brix, consistency, color), the study of the nutritional profile (fat, soluble sugars and sodium) and sensory evaluation through consumer hedonic test of the different ketchup sauces. To interpret and understand the consumers preference for each sample, multidimensional analysis was applied to the data obtained. Preference mapping of ketchup attributes is a useful tool for a better understanding of these consumers preferences, and anticipate their reactions and their classification in different profiles in order to observe changes in acceptability of products which help on new products development or optimization.
Fernández Ruiz, V., Martín, S., Sánchez Mata, M.C. and Cámara, M. (2013). PREFERENCE MAPPING OF KETCHUP ATTRIBUTES - SPANISH CONSUMERS CASE STUDY . Acta Hortic. 971, 203-209
ketchup attributes, Spanish consumers, preference mapping, sensory and nutritional characteristics