Expert consumer study on 16 food products from the Ebro Valley region. Preference mapping and evaluation studies.

A common methodology has been developed in which the team of experts has drawn up the study criteria to explain sensory aspects in two fields: experts and consumers. The aim is to assess Spanish consumers' knowledge of two high quality products of key importance within the Ebro Valley region (Navarra, La Rioja, Aragon and Catalonia): cheese and oil.

Objectives

The study's main objective is to assess Spanish consumers' knowledge of two key food products from a multi-dimensional perspective:

• Sensory culture surrounding perception through the senses detected by consumers/experts based on differentiation and sensory quality.
• Objective knowledge: Personal values do not play a role; rather the knowledge is produced in a rational and validated way.
• Subjective knowledge: Value judgements play a key role. There is no empirical element, this knowledge is emotional/environmental rather than rational.