Amy E Oltman

Works (3)

Updated: July 5th, 2023 15:41

2016 journal article

Preference Mapping of Fresh Tomatoes Across 3 Stages of Consumption

JOURNAL OF FOOD SCIENCE, 81(6), S1495–S1505.

By: A. Oltman n, M. Yates n & M. Drake n

author keywords: consumer liking; preference mapping; tomatoes
MeSH headings : Adolescent; Adult; Aged; Choice Behavior; Cluster Analysis; Color; Consumer Behavior; Female; Food Preferences; Humans; Solanum lycopersicum / chemistry; Solanum lycopersicum / classification; Male; Middle Aged; Surveys and Questionnaires; Taste; Young Adult
TL;DR: Overall liking was highest during the appearance portion of the test and lowest during the consumption portion (P < 0.05), and tomato growers can utilize these results to target cultivars that are well liked by consumers. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

2015 journal article

Identifying Key Attributes for Protein Beverages

JOURNAL OF FOOD SCIENCE, 80(6), S1383–S1390.

By: A. Oltman n, K. Lopetcharat, E. Bastian & M. Drake n

author keywords: conjoint; consumer preference; Kano; priming; protein beverages
MeSH headings : Adult; Beverages; Choice Behavior; Consumer Behavior; Dietary Carbohydrates; Dietary Proteins / chemistry; Female; Flavoring Agents; Food Preferences; Food Technology; Humans; Male; Middle Aged; Nigeria; Sweetening Agents / chemistry; Taste; Whey Proteins; Young Adult
TL;DR: An adaptive choice-based conjoint study was conducted along with Kano analysis to gain insight on protein beverage consumers and evaluated effects of priming on liking of protein beverages, finding that protein beverages must have desirable flavor for wide consumer appeal. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2014 journal article

Consumer Attitudes and Preferences for Fresh Market Tomatoes

JOURNAL OF FOOD SCIENCE, 79(10), S2091–S2097.

By: A. Oltman n, S. Jervis n & M. Drake n

author keywords: conjoint; consumer preference; focus group Kano; tomato
MeSH headings : Adult; Choice Behavior; Color; Data Collection; Female; Food Preferences; Humans; Solanum lycopersicum; Male; Middle Aged; Perception; Surveys and Questionnaires; Taste
TL;DR: It was established that the most important fresh tomato attributes were color, amount of juice when sliced, and size, and Tomato growers can utilize the results to target attributes that drive consumer choice for fresh tomatoes. (via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018

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