Research

How much? Or what kind? Applying the Differentiated Pleasure Concept to Sensory Analysis of Wine

This research marks the first test of the recently developed differentiated pleasure scale (from Consumer Behaviour) as applied to food science. For six decades now, sensory evaluation of taste has been dominated by the use of Peryam & Pilgrim’s (1957) hedonic scale, measuring liking or preference. To illustrate, this dominant view assumes that the difference

How much? Or what kind? Applying the Differentiated Pleasure Concept to Sensory Analysis of Wine Read More »

A Budding Tourism Industry: The Future of Agri-tourism is Cannabis

Specialty/niche tourism offerings are growing, as tourists and other visitors increasingly seek out unique experiences. In Nova Scotia, where artisanal wineries, craft breweries, and micro-distilleries are launching at a rapid pace, it is not surprising that beverage tourism offerings – such as the Wolfville Magic Winery Bus and Good Cheer Trail – are enjoying increased

A Budding Tourism Industry: The Future of Agri-tourism is Cannabis Read More »

The Preference (f)or Pleasure

The Preference (f)or Pleasure: Exploring the Multidimensional Nature of the Hedonic Sensory Experience Sears, McSweeney, Weatherbee & Jantzi Poster presented at the Pangborn Sensory Science Symposium, August 2017 Abstract: Sensory research has long relied on the use of a 9-point hedonic scale to measure consumers’ liking of food products. Similarly, marketing research in consumer behavior

The Preference (f)or Pleasure Read More »