Stats, Volume 7, Issue 2 (June 2024) – 14 articles
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In this paper, we propose an innovative approach to studying consumers’ preferences for coffee, which integrates a choice experiment with consumer sensory tests and chemical analyses. The same choice experiment is administered on two consecutive occasions, i.e., before and after the guided tasting session, to analyze the role of tasting and awareness about coffee composition in the consumers’ preferences. A Bayesian optimal design, based on a compound design criterion, is applied to build the choice experiment; the compound criterion addresses two main issues related to the efficient estimation of the attributes and the evaluation of the sensorial part. Mixed logit models are applied; the results are promising, confirming the validity of the proposed approach. View this paper
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