Comparison of two different strategies for investigating individual differences among consumers in choice experiments. A case study based on preferences for iced coffee in Norway

被引:15
|
作者
Asioli, D. [1 ,3 ]
Almli, V. L. [1 ]
Naes, T. [1 ,2 ]
机构
[1] Nofima AS, Consumer & Sensory Sci, Div Food Sci, POB 210, N-1431 As, Norway
[2] Univ Copenhagen, Fac Life Sci, Dept Food Sci, Rolighedsvej 30, DK-1958 Fredriksberg Copenhagen, Denmark
[3] Norwegian Univ Life Sci, Sch Econ & Business, Univ Stunet 3, As, Norway
关键词
Consumer attributes; Choice experiment; Method comparison; Mixed Logit Model; Iced coffee; PARTIAL LEAST-SQUARES; CONJOINT-ANALYSIS; CHEESE; MODELS; BEEF;
D O I
10.1016/j.foodqual.2016.07.005
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Two different strategies for investigating individual differences among consumers in choice experiments using the Mixed Logit Model are compared. The study is based on a consumer study of iced coffees in Norway. Consumers (n = 102) performed a choice task of twenty different iced coffee profiles varying in coffee type, production origin, calorie content and price following an orthogonal design. Consumer attributes, such as socio-demographics, attitudes and habits, were also collected. Choice data were first analyzed using the Mixed Logit Model and then two different approaches were adopted for investigating consumer attributes. The first strategy, called one-step strategy, includes the consumer attributes directly in the Mixed Logit Model. The second strategy, called multi-step strategy, combines different methods of analysis such as Mixed Logit Model based on the design factors only, followed by Principal Component Analysis and Partial Least Squares regression to study consumer attributes. The two approaches are compared in terms of data analysis methodologies, outcomes, practical issues, user friendliness, and interpretation. Overall, we think the multi-step strategy is the one to be preferred in most practical applications because of its flexibility and stronger exploratory capabilities. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码:79 / 89
页数:11
相关论文
共 5 条
  • [1] Comparison of rating-based and choice-based conjoint analysis models. A case study based on preferences for iced coffee in Norway
    Asioli, D.
    Naes, T.
    Ovrum, A.
    Almli, V. L.
    FOOD QUALITY AND PREFERENCE, 2016, 48 : 174 - 184
  • [2] Comparison of different clustering methods for investigating individual differences using choice experiments
    Asioli, D.
    Berget, I.
    Naes, T.
    FOOD RESEARCH INTERNATIONAL, 2018, 111 : 371 - 378
  • [3] Investigating individual preferences in rating and ranking conjoint experiments. A case study on semi-hard cheese
    Almli, Valerie Lengard
    Ovrum, Arnstein
    Hersleth, Margrethe
    Almoy, Trygve
    Naes, Tormod
    FOOD QUALITY AND PREFERENCE, 2015, 39 : 28 - 39
  • [4] Modelling the nonlinear static response of a 2-storey URM benchmark case study: comparison among different modelling strategies using two- and three-dimensional elements
    Cannizzaro, Francesco
    Castellazzi, Giovanni
    Grillanda, Nicola
    Panto, Bartolomeo
    Petracca, Massimo
    BULLETIN OF EARTHQUAKE ENGINEERING, 2022, 20 (04) : 2085 - 2114
  • [5] Modelling the nonlinear static response of a 2-storey URM benchmark case study: comparison among different modelling strategies using two- and three-dimensional elements
    Francesco Cannizzaro
    Giovanni Castellazzi
    Nicola Grillanda
    Bartolomeo Pantò
    Massimo Petracca
    Bulletin of Earthquake Engineering, 2022, 20 : 2085 - 2114