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
- Institución
- Pontificia Universidad Católica Argentina
- OAI Identificador
- oai:ucacris:123456789/5435
Ver los metadatos del registro completo
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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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1836638339375038464 |
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13.070432 |