Individual Differences in Preferences: Sensory Segmentation as an Organizing Principle
Individual differences in hedonics and preference pervade the chemical senses (Ekman & Akesson, 1964; Moncrieff, 1966; Pangborn, 1970), evidencing themselves both qualitatively and quantitatively. The pattern relating stimulus intensity to degree of liking differs from subject to subject. The difference may be one of degree (so that one subject always likes the stimulus set more than another subject does), or one of pattern (so that the two subjects differ in terms of the specific stimulus level at which liking peaks). Individual differences are not simply artifacts of and emergent phenomena from an “artificial” test environment. Well stocked supermarkets offer the same general product in several flavors, flavor intensities, etc.
KeywordsPurchase Behavior Emergent Phenomenon Liking Rating Sensory Intensity Carbonate Beverage
Unable to display preview. Download preview PDF.
- Beebe-Center, J.G., 1932, The Psychology Of Pleasantness And ness. New York, Van Nostrand Reinhold.Google Scholar
- Ekman, G., and Akesson, C.A., 1964, Saltiness, sweetness and preference: A study of quantitative relations in individual subjects. Report 177, Psychological Laboratories, University Of Stockholm, Swe den.Google Scholar
- Moncrieff, R.W., 1966, Odour Preferences. London, Leonard H ill.Google Scholar
- Moskowitz, H.R., 1985, New Directions for Product Testing and Sensory Analysis of Foods. Westport, Food and Nutrition Press.Google Scholar
- Pangborn, R.M., 1970, Individual variations in affective responses to taste stimuli. Psychonomic Science, 21, 125–128.Google Scholar