Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting

Autores
Galmarini, Mara Virginia; Symoneaux, R.; Visalli, Michel; Zamora, María Clara; Schlich, Pascal
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia
Fil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; Francia
Abstract: Chewing gum is a particular product, consumed during long periods of time and usually while doing something else. Therefore, traditional hedonic tests might not provide sufficient information. The aim of the present work was to compare the liking scores resulting from asking consumers whether they liked the product only once (static liking, SL) to those obtained when asking repeatedly during consumption (dynamic liking, DL). For this purpose, three different mint chewing gums were evaluated by two groups of 50 consumers. In both cases, consumers evaluated the samples at home using an Internet application specifically designed for the experiment. In the SL, consumers were prompted to rate their liking only after 5 min of chewing. During this time, consumers were presented with a series of curious facts (‘‘Did you know. . .?’’) which they would read fromthe screen as a background task. For the DL, consumers were asked to rate the samples every 45 s during a period of 10 min while performing the same background task, having a maximum of 10 s to answer. Comparing the results obtained by both techniques at the same moment of consumption (5 min), ratings were found to be significantly higher with the SL for all samples. This could indicate that, when asked once, consumers gave their overall liking score and not their liking at precisely 5 min. Nonetheless, at that moment, the sample ranking was the same for both methods. Moreover, DL showed that when taking into account preference throughout consumption time, a significant product ranking inversion could be found, revealing that preference was time dependent and also that this change was different among products
Fuente
Postprint del artículo publicado en Food Quality and Preference, 2014
Materia
CONSUMIDORES
INTERNET
CHICLE
MASTICACION
GOMA DE MASCAR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/5435

id RIUCA_8309d335ff9ebdf88619326f813937c3
oai_identifier_str oai:ucacris:123456789/5435
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural settingGalmarini, Mara VirginiaSymoneaux, R.Visalli, MichelZamora, María ClaraSchlich, PascalCONSUMIDORESINTERNETCHICLEMASTICACIONGOMA DE MASCARFil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Symoneaux, R. Universidad de Nantes Angers Le Mans; FranciaFil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; FranciaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; FranciaAbstract: Chewing gum is a particular product, consumed during long periods of time and usually while doing something else. Therefore, traditional hedonic tests might not provide sufficient information. The aim of the present work was to compare the liking scores resulting from asking consumers whether they liked the product only once (static liking, SL) to those obtained when asking repeatedly during consumption (dynamic liking, DL). For this purpose, three different mint chewing gums were evaluated by two groups of 50 consumers. In both cases, consumers evaluated the samples at home using an Internet application specifically designed for the experiment. In the SL, consumers were prompted to rate their liking only after 5 min of chewing. During this time, consumers were presented with a series of curious facts (‘‘Did you know. . .?’’) which they would read fromthe screen as a background task. For the DL, consumers were asked to rate the samples every 45 s during a period of 10 min while performing the same background task, having a maximum of 10 s to answer. Comparing the results obtained by both techniques at the same moment of consumption (5 min), ratings were found to be significantly higher with the SL for all samples. This could indicate that, when asked once, consumers gave their overall liking score and not their liking at precisely 5 min. Nonetheless, at that moment, the sample ranking was the same for both methods. Moreover, DL showed that when taking into account preference throughout consumption time, a significant product ranking inversion could be found, revealing that preference was time dependent and also that this change was different among productsUniversidad Católica Argentina. Facultad de Ciencias AgrariasCONICETLUNAM Université. Groupe ESA, UPSP GRAPPEINRA. Centre des Sciences du Goût et de l'Alimentation2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/5435Galmarini, M. V., Symoneaux, R., Visalli, M., Zamora, M. C. y P. Schlich. 2014. Static vs. Dynamic liking in chewing gum : a new approach using a background task and a natural setting [en línea]. Postprint del artículo a publicarse en Food Quality and Preference. http://dx.doi.org/10.1016/j.foodqual.2014.01.002. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5435Postprint del artículo publicado en Food Quality and Preference, 2014reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:56:07Zoai:ucacris:123456789/5435instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:56:07.813Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
title Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
spellingShingle Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
Galmarini, Mara Virginia
CONSUMIDORES
INTERNET
CHICLE
MASTICACION
GOMA DE MASCAR
title_short Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
title_full Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
title_fullStr Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
title_full_unstemmed Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
title_sort Static vs. dynamic liking in chewing gum : a new approach using a background task and a natural setting
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author_role author
author2 Symoneaux, R.
Visalli, Michel
Zamora, María Clara
Schlich, Pascal
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Universidad Católica Argentina. Facultad de Ciencias Agrarias
CONICET
LUNAM Université. Groupe ESA, UPSP GRAPPE
INRA. Centre des Sciences du Goût et de l'Alimentation
dc.subject.none.fl_str_mv CONSUMIDORES
INTERNET
CHICLE
MASTICACION
GOMA DE MASCAR
topic CONSUMIDORES
INTERNET
CHICLE
MASTICACION
GOMA DE MASCAR
dc.description.none.fl_txt_mv Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Symoneaux, R. Universidad de Nantes Angers Le Mans; Francia
Fil: Visalli, Michel. Centro de Ciencias de los Alimentos y el Sabor; Francia
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Schlich, Pascal. Centro de Ciencias de los Alimentos y el Sabor; Francia
Abstract: Chewing gum is a particular product, consumed during long periods of time and usually while doing something else. Therefore, traditional hedonic tests might not provide sufficient information. The aim of the present work was to compare the liking scores resulting from asking consumers whether they liked the product only once (static liking, SL) to those obtained when asking repeatedly during consumption (dynamic liking, DL). For this purpose, three different mint chewing gums were evaluated by two groups of 50 consumers. In both cases, consumers evaluated the samples at home using an Internet application specifically designed for the experiment. In the SL, consumers were prompted to rate their liking only after 5 min of chewing. During this time, consumers were presented with a series of curious facts (‘‘Did you know. . .?’’) which they would read fromthe screen as a background task. For the DL, consumers were asked to rate the samples every 45 s during a period of 10 min while performing the same background task, having a maximum of 10 s to answer. Comparing the results obtained by both techniques at the same moment of consumption (5 min), ratings were found to be significantly higher with the SL for all samples. This could indicate that, when asked once, consumers gave their overall liking score and not their liking at precisely 5 min. Nonetheless, at that moment, the sample ranking was the same for both methods. Moreover, DL showed that when taking into account preference throughout consumption time, a significant product ranking inversion could be found, revealing that preference was time dependent and also that this change was different among products
description Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/5435
Galmarini, M. V., Symoneaux, R., Visalli, M., Zamora, M. C. y P. Schlich. 2014. Static vs. Dynamic liking in chewing gum : a new approach using a background task and a natural setting [en línea]. Postprint del artículo a publicarse en Food Quality and Preference. http://dx.doi.org/10.1016/j.foodqual.2014.01.002. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5435
url https://repositorio.uca.edu.ar/handle/123456789/5435
identifier_str_mv Galmarini, M. V., Symoneaux, R., Visalli, M., Zamora, M. C. y P. Schlich. 2014. Static vs. Dynamic liking in chewing gum : a new approach using a background task and a natural setting [en línea]. Postprint del artículo a publicarse en Food Quality and Preference. http://dx.doi.org/10.1016/j.foodqual.2014.01.002. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5435
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv Postprint del artículo publicado en Food Quality and Preference, 2014
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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