application of the kano model to sensory ...

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2 Illustration of product perception by the descriptive panel The smoothie samples have been evaluated by the Descriptive Panel Assessment of objective perception data: • The Descriptive Panel (10 panelists // two measurements; n=20) assessed all 16 smoothies that have been evaluated by the consumers. • All samples have been served with a temperature of 7 to 8°C. • For the assessment of the samples the panel uses 44 “descriptors” to describe all sensory dimensions (appearance, odor, taste, texture, mouth feeling). • For 31 out of the 44 descriptors significant differences can be detectet (p-value is ≤ 0.05) 8 th Pangborn Symposium Florence page 12
3. Data linkage, classification into Kano’s typology Segment-specific classification 8 th Pangborn Symposium Florence page 13
Page 1 and 2: Customer satisfied Customer neutral
Page 3 and 4: Background / Research questions Kan
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Page 21 and 22: Management Summary Innovativeness a

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