Perception and Representation: Sorting Task and Projective Mapping
2023
Chollet, Sylvie | Valentin, Dominique | Transfrontalière BioEcoAgro - UMR 1158 (BioEcoAgro) ; Université d'Artois (UA)-Université de Liège-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Dijon ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Université Bourgogne Franche-Comté [COMUE] (UBFC) | Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA) ; Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)
International audience
Afficher plus [+] Moins [-]anglais. People form mental concepts of categories of objects, which permit them to respond appropriately to new objects they encounter by making inferences from properties of known categories. Among those concepts, food concepts are central to human food perception and acceptation, but how these concepts are represented in memory is unclear and remains a vast field of research to explore. Traditionally, it was though that categories and hence concepts were well defined with clear definitions that specifies what is in and out of the category. However, it has not been possible to find definitions for many familiar categories especially in the food domain where food can be classified in many different ways: food to eat at breakfast, processed food, sweet food, food for kids, protein-containing food, plant food. Thus, it is necessary to use empirical approaches to understand food mental representations. In this chapter, we will focus on how to access consumers’ mental representations. We first discuss the notions of categorization, categories, and concepts that are closely related to mental representations. Then, two methods used in sensory evaluation and consumer science to access mental representations are presented: sorting task and projective mapping. These methods are illustrated with applications taken from the literature.
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