PREFERENCES FOR SOUTHWESTERN SALTED SNACK FLAVORS: INDIVIDUAL DIFFERENCES AT THE CONCEPTUAL LEVEL AND THE CONSTRUCTION OF A PRODUCT LINE

Individuals differ in what they like, both from a sensory basis, but also from a conceptual basis. For a product to be purchased, the concept (or even the flavor name) must be acceptable just as the physical product itself must be acceptable. This paper presents the results of a study in which the panelists rated degree of interest in 12 different new flavors for a snack chip positioned at the start of the study to have a "taste of the southwest." The results show the substantial variation in acceptance for the different flavors presented as names only (viz., concepts, rather than actual products). Segmentation by attitude of consumers on the basis of the pattern of liking revealed differences among consumers, but did not show the typical opposing patterns found when sensory segmentation is done using actual products having different flavors. These individual differences require that a line of different flavors be developed. There is no simple organizing principle, however, underlying the individual differences. Thus to create the line of flavors requires a different approach. The approach selects various combinations of flavors, identifies the proportion of consumers who would accept at least one flavor of the line (so-called "satisfied consumer"), and then maximizes the number of such "satisfied consumers" for a line comprising a given number of flavors.     

Level-bottom brachiopod communities in the Middle Devonian of New York

Depositional environments of the Onondaga Limestone from central to southeastern New York are found to be normal, subtidal marine, due to the absence of characteristic supratidal or intertidal sedimentary features and the presence of a typical, diverse, marine level-bottom community framework. Post-mortem transport has not been extensive, as evidenced by low articulation ratios, lack of abraded valves, and complete ontogenetic gradations within species, which precludes large scale winnowing. Sedimentation rates appear to have been greatest in eastern New York where the Onondaga Limestone reaches a thickness almost three times that of the strata in central New York. Shaly beds in the central area represent periods of cessation of carbonate deposition rather than an influx of clastic material. Deposition terminated with the onset of deeper water characterized by a westerly advance of terrigenous sedimentation (the Marceilus Shale of the Hamilton Group). Nine brachiopod communities can be recognized in the Onondaga Limestone. There is a strong correlation between sediment-substrate and community type, reflecting the sedimentologic control of brachiopod community distribution. Sandy facies, cherty limestones and coral biostromes and bioherms are associated with inner-neritic deposition in Edgecliff time; argillaceous lime muds and lime sands are characteristic of mid-neritic deposition in Nedrow to Moorehouse time; and highly argillaceous lime muds are associated with outer-nerittc deposition in Seneca time.     

MARGARINE: THE DRIVERS OF LIKING AND IMAGE

This paper presents a study of the attributes of margarine, showing the depth of information about consumer perceptions and drivers of liking that emerges from a detailed analysis of relations among attributes. The paper develops three sets of analyses to understand relations among attributes: principal components analysis in order to identify basic dimensions of perception, linear functions relating overall liking to attribute liking or to image ratings in order to identify drivers of liking, and quadratic functions that relate overall liking or image ratings to sensory attribute levels in order to identify optimal sensory levels and to create sensory preference segments. The analyses show how consumer data can generate learning about the consumer perceptions on the one hand, and guidance for product development.