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Publication
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| Title of Article |
Consumer Preference Mapping of Tom Yum
Seasoning Products |
| Date of Acceptance |
1 February 2022 |
| Journal |
| Title of Journal |
INTERNATIONAL JOURNAL OF ENGINEERING RESEARCH & TECHNOLOGY (IJERT) |
| Standard |
OTHER (Google Scholar, ResearcherID, ICI, National Institute of Science Communication and Informational Resources (NISCIR)) |
| Institute of Journal |
International Journal of Innovations in Engineering and Technology (IJIET) |
| ISBN/ISSN |
ISSN: 2319-1058 |
| Volume |
21 |
| Issue |
2 |
| Month |
January |
| Year of Publication |
2022 |
| Page |
1-6 |
| Abstract |
The aim of the study was to utilize multivariate statistic analysis on consumer acceptance data in order to
understand Tom Yum seasoning products in the market. There were 24 samples with various forms (1 cube, 1 sauce, 1
UHT soup, 2 powders, 4 pastes, 4 sets and 11 instant noodle soup powders) included in the study. The sensory preference,
sensory intensity and willingness to pay of all products were evaluated in 17 items using 9-point hedonic scale, 7-point
Just About Right scale and 5-point structure scale, respectively. The data were analyzed using Principal Component
Analysis (PCA) and cluster analysis. It was found that PCA results indicated that all items were reduced to two
uncorrelated principal components (PCs). Both PCs were interpreted as (1) sensory preferences and willingness to pay
and (2) salt content and MSG content. According to the cluster analysis, there were 3 main clusters based on form of the
seasoning products. |
| Keyword |
Consumer Preference Map, Tom Yum Seasoning Product, Principal Component Analysis, Cluster Analysis |
| Author |
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| Reviewing Status |
มีผู้ประเมินอิสระ |
| Status |
ตีพิมพ์แล้ว |
| Level of Publication |
นานาชาติ |
| citation |
true |
| Part of thesis |
true |
| Attach file |
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| Citation |
0
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Journal Publication
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