Resources Library by ANA

How marketing influences sensory perception, and how sensory perception should influence marketing

The accepted definition of a "brand" is reviewed, and discussed in the light of the need for both R and D and marketing to be aware of what makes up the totality of a brand. While marketing has accepted that a brand has a personality and is far more...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Derek C. Martin

June 15, 1989

The need for a systematic approach to product optimisation and flavour development research

This paper discusses in practical terms the problems which can affect research in the area of product optimisation and flavour development, as viewed from the standpoint of an agency researcher specialising in food and drink research. The...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Philip Crofts

Company: FDS International Ltd

June 15, 1989

Bridging the language gap between consumer and flavour/fragrance developer and marketeer to improve product optimisation

This paper examines the shortcomings of traditional product testing techniques. Problem areas associated with using consumer information to direct product development are highlighted and some of the new product testing techniques now available to...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Vivien S. Wilton-Middlemass

June 15, 1989

Juliette in wonderland

Once upon a time, 10 year old Juliette is living in her own Wonderland; there, she is using her mother’s perfume any time she thinks she can get away with it. That isn’t often. Both mother and daughter despair. Juliette usually wears...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Authors: Dydiane Goodman, Harold de Bock

June 15, 1989

Measurement of the temporal aspects of sensory perception

Aroma, taste, texture and thermal or pain sensations elicited by food products show a dynamic change in intensity over time. The process of mastication changes the structure of food and enhances flavour release in the mouth, changes in texture will...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Authors: Pieter H. Punter, Peter E. Roos, Garmt B. Dijksterhuis

June 15, 1989

Typology of the marketing strategy in the perfume industry (French)

We can date the introduction of the marketing concept into the fragrance industry back to at most 20 years. Some of the key actors of this industry are still questioning the validity of these concepts, at least when considering the upper segment of...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Alain Charrueau

June 15, 1989

Recent developments in the study of perception

Sensory perception of smell and taste treated in a broad sense, including aspects like memory and emotion, is discussed from a point of view that takes practical application in the field of market research into account. Sensory perception of smell...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: E. P. Köster

June 15, 1989

High-touch research applied to fine fragrance development: The Poison case history

Our research, carried out in the US in 1984 one year before its launch in France, was to determine whether the POISON project was an ugly duckling made of conflicting elements or a winner with a future on the American market, in which case we were to...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Olwen H. Wolfe

June 15, 1989

Fragrance choice and perceptual mapping

This paper describes the importance of taste and flavour preference to the basic acceptability of a wide range of consumer products, and outlines why reasons for preference are not often well communicated from the consumer to the producer. It...

Catalogue: Seminar 1989: Research For Flavours And Fragrances

Author: Ivor Shalofsky

June 15, 1989