Bases of a Cognitive Technology for Food Quality

Abstract

Cognitive technology provides a response‐sensitivity metric for interactions between major influences on a response by an individual consumer. There is no restriction on the types of influence or response which can be measured, so long as at least two normal levels (or the presence and absence) of the influence can be tested independently of variations in other influences. Illustrates this novel methodology for open‐ended concept tests, free‐choice profiling of physical products, interactions among tastes, aromas and textures, and the integration of a sensory characteristic with a conceptual attribute.

Citation

Freeman, R.P.J., Richardson, N.J., Kendal‐Reed, M.S. and Booth, D.A. (1993), "Bases of a Cognitive Technology for Food Quality", British Food Journal, Vol. 95 No. 9, pp. 37-44. https://doi.org/10.1108/00070709310045077