Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Best-worst scaling : an introduction and initial comparison with monadic rating for preference elicitation with food products. / Jaeger, Sara R.; Jørgensen, Anne Skov; Aaslyng, Margit D.; Bredie, Wender Laurentius Petrus.

In: Food Quality and Preference, Vol. 19, No. 6, 2008, p. 579-588.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jaeger, SR, Jørgensen, AS, Aaslyng, MD & Bredie, WLP 2008, 'Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products', Food Quality and Preference, vol. 19, no. 6, pp. 579-588. https://doi.org/10.1016/j.foodqual.2008.03.002

APA

Jaeger, S. R., Jørgensen, A. S., Aaslyng, M. D., & Bredie, W. L. P. (2008). Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products. Food Quality and Preference, 19(6), 579-588. https://doi.org/10.1016/j.foodqual.2008.03.002

Vancouver

Jaeger SR, Jørgensen AS, Aaslyng MD, Bredie WLP. Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products. Food Quality and Preference. 2008;19(6):579-588. https://doi.org/10.1016/j.foodqual.2008.03.002

Author

Jaeger, Sara R. ; Jørgensen, Anne Skov ; Aaslyng, Margit D. ; Bredie, Wender Laurentius Petrus. / Best-worst scaling : an introduction and initial comparison with monadic rating for preference elicitation with food products. In: Food Quality and Preference. 2008 ; Vol. 19, No. 6. pp. 579-588.

Bibtex

@article{ed8777d0c78c11dd9473000ea68e967b,
title = "Best-worst scaling: an introduction and initial comparison with monadic rating for preference elicitation with food products",
abstract = "This paper introduces the use of best–worst scaling to elicit taste-based preferences and presents a comparison of this scaling methodology with monadic preference ratings elicited on an unstructured line scale. Best–worst scaling (BWS) is a discrete choice task that forces respondents to make a discriminating choice among the samples under investigation by requiring them to select both the best and the worst option in an available (sub)set of samples. In an empirical case study that concerns consumer preferences for minced pork patties, it is found that the results from the two methods are highly correlated. However, there is some evidence to suggest that preference data elicited using best–worst scaling may better enable discovery of differences in sample preferences without being a more difficult test for consumers to take part in. Some of the advantages and disadvantages associated with the application of best–worst scaling in hedonic measurement are noted and discussed.",
author = "Jaeger, {Sara R.} and J{\o}rgensen, {Anne Skov} and Aaslyng, {Margit D.} and Bredie, {Wender Laurentius Petrus}",
year = "2008",
doi = "10.1016/j.foodqual.2008.03.002",
language = "English",
volume = "19",
pages = "579--588",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "6",

}

RIS

TY - JOUR

T1 - Best-worst scaling

T2 - an introduction and initial comparison with monadic rating for preference elicitation with food products

AU - Jaeger, Sara R.

AU - Jørgensen, Anne Skov

AU - Aaslyng, Margit D.

AU - Bredie, Wender Laurentius Petrus

PY - 2008

Y1 - 2008

N2 - This paper introduces the use of best–worst scaling to elicit taste-based preferences and presents a comparison of this scaling methodology with monadic preference ratings elicited on an unstructured line scale. Best–worst scaling (BWS) is a discrete choice task that forces respondents to make a discriminating choice among the samples under investigation by requiring them to select both the best and the worst option in an available (sub)set of samples. In an empirical case study that concerns consumer preferences for minced pork patties, it is found that the results from the two methods are highly correlated. However, there is some evidence to suggest that preference data elicited using best–worst scaling may better enable discovery of differences in sample preferences without being a more difficult test for consumers to take part in. Some of the advantages and disadvantages associated with the application of best–worst scaling in hedonic measurement are noted and discussed.

AB - This paper introduces the use of best–worst scaling to elicit taste-based preferences and presents a comparison of this scaling methodology with monadic preference ratings elicited on an unstructured line scale. Best–worst scaling (BWS) is a discrete choice task that forces respondents to make a discriminating choice among the samples under investigation by requiring them to select both the best and the worst option in an available (sub)set of samples. In an empirical case study that concerns consumer preferences for minced pork patties, it is found that the results from the two methods are highly correlated. However, there is some evidence to suggest that preference data elicited using best–worst scaling may better enable discovery of differences in sample preferences without being a more difficult test for consumers to take part in. Some of the advantages and disadvantages associated with the application of best–worst scaling in hedonic measurement are noted and discussed.

U2 - 10.1016/j.foodqual.2008.03.002

DO - 10.1016/j.foodqual.2008.03.002

M3 - Journal article

VL - 19

SP - 579

EP - 588

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 6

ER -

ID: 9067332