Last modified: 2018-05-17
Abstract
In this work we propose an innovative approach for the analysis
of conusmers' preferences for coffee cosumption by integrating a choice experiment with a consumer sensory test and chemical analyses (caffeine and antioxidants by HPLC). The same choice experiment has been administered in two consecutive time occasions, e.g. before and after the sensory test (including a descriptive illustration by an expert), in order to analyze the role of tasting in guiding the consumers' preferences. All these elements, e.g. the attributes involved in the choice experiments, the scores obtained for each coffee through the sensory tests and the HPLC analyses, are analyzed through Randon Utility Models.
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