A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)

Lazo, Oxana; Claret, Anna; Guerrero, Luís

doi:10.1111/joss.12202

Cited by 49 publications

(43 citation statements)

References 56 publications

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“…The CATA question consists of a list of items off which respondents tick those they deem applicable to the product being evaluated. This provides a measure of the sensory reaction to a product generated upon consumption, a description of qualitative and quantitative aspects of consumers' perception, and the identification of indirect associations made by consumers (Lazo, Claret, & Guerrero, ). The method includes not only sensory but also hedonic items, and those relating to purchase intention or affective links (Parente, Ares, & Manzoni, ; Varela & Ares, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of packaging and product information on consumer perception of cosmetic creams—A case study

Gámbaro

Roascio

Boinbaser

et al. 2017

Journal of Sensory Studies

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The influence of packaging and packaging elements on consumer perception of cosmetic creams was studied. Two groups, each consisting of 100 respondents, rated five face skin care creams (one of which was imported) and evaluated the unpackaged and the packaged product, respectively. Respondents rated each sample in terms of overall liking and provided a description of sample attributes by means of a check‐all‐that‐apply (CATA) question. Packaging elements like product composition, product information, and brand image influenced both overall liking ratings and the choice of attributes used by respondents to describe the samples. Interestingly, the sheer presence of certain packaging elements elicited mention of a greater number of attributes, which were not always claimed on the packaging. These results clearly suggest a stimulating effect of packaging on the perception of consumers. Practical applications This work provides information about the importance of packaging in consumers' perception of cosmetic creams. Packaging may provide information that leads consumers to focus on certain sensory attributes of products (such as odor and texture) even when these are not claimed explicitly. The choice of packaging elements can lead to either an improved or an impoverished appraisal of a cream's attributes and ultimately determine its commercial acceptability.

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Section: Introductionmentioning

confidence: 99%

Influence of packaging and product information on consumer perception of cosmetic creams—A case study

Gámbaro

Roascio

Boinbaser

et al. 2017

Journal of Sensory Studies

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“…Muitos dos estudos mais recentes LAZO et al, 2016;VIDAL et al, 2016;FLEMING et al, 2015;CADENA et al, 2014;BRUZZONE et al, 2012;DEHLHOLM et al, 2012) comparam as técnicas de perfil sensorial aplicadas nos consumidores com a análise descritiva clássica. Diversos tipos de produtos já foram utilizados, sendo que as mesmas amostras são analisadas pela equipe treinada e por grupos de consumidores.…”

Section: Metodologias Sensoriais Descritivas Mais Rápidas E Versáteisunclassified

“…A etapa de seleção dos avaliadores pode ser relativamente longa, variando entre 10 e 120 horas, e o número de sessões ou o tempo de treinamento está relacionado à complexidade do produto, o que pode ser restritivo, particularmente quando se exigem respostas rápidas ao mercado (LAWLESS; HEYMANN, 2010). Diante disso, surgiu o método Perfil Livre (WILLIAMS; LANGRON, 1984), pelo qual cada avaliador desenvolve uma lista própria de atributos e definições para avaliação das amostras, praticamente eliminando a etapa de treinamento da equipe.…”

Section: Análise Descritiva Quantitativaunclassified

“…A similaridade entre dois conjuntos de variáveis que foram medidos, a partir de um mesmo conjunto de amostras, pode ser verificada através da análise visual dos mapas sensoriais gerados, da análise fatorial múltipla (AFM) ou através do coeficiente RV (ALBERT et al, 2011;ANTÚNEZ et al, 2017;ARES et al, 2011;CADENA et al, 2014;FLEMING et al, 2015;LAZO;CLARET;GUERRERO, 2016). Em estudos recentes, o coeficiente RV vem sendo o mais utilizado para medir esta similaridade.…”

Section: Comparação Entre Os Métodos Descritivosunclassified

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Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Rapid and versatile sensory descriptive methods -an updating of sensory science ResumoOs métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alterações de ingredientes e/ou formulações e na avaliação de produtos durante a estocagem. Porém, a maioria das técnicas descritivas existentes necessita da utilização de avaliadores treinados e emprega uma escala não estruturada para avaliar os produtos. Isto torna as análises demoradas e com custo elevado, devido às exaustivas sessões de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de análise e os custos inerentes aos testes descritivos, pesquisas recentes têm buscado desenvolver metodologias que permitam a descrição rápida dos alimentos e que possam também ser aplicadas com consumidores. Este trabalho teve como objetivo abordar os progressos da ciência sensorial quanto ao desenvolvimento de novas metodologias descritivas mais rápidas e versáteis. Palavras-chave: AbstractSensory descriptive methods allow for the detection, description and quantification of the sensory attributes present in a food. These methods are used by the food industry to develop new products, for quality control, to change ingredients and/or formulations, and in food storage studies. However, most existing descriptive techniques require the use of trained assessors and rate using unstructured scales to evaluate the foods. This makes the analysis time longer and the analysis cost higher due to the extensive training sessions in order to minimize the problems caused by the use of the scales. In order to reduce the analysis time and costs inherent in the descriptive tests, recent research has aimed to develop methodologies that allow for the rapid description of foods and that can also be applied with consumers. The aim of this study was to consider the progress made in sensory science concerning the development of new faster and more versatile descriptive methodologies. Food Technol., v. 21, e2016179, 2018. Received: Dec. 05, 2016 Accepted: Sept. 27, 2017 1 Introdução KeywordsAs técnicas descritivas são métodos abrangentes e flexíveis, capazes de fornecer informações detalhadas sobre as propriedades sensoriais de um alimento, constituindo-se em uma das mais importantes ferramentas da análise sensorial. Quando utilizadas em conjunto com testes de consumidor, fornecem importantes informações para introdução e http://bjft.ital.sp.gov.br 2 Braz.

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“…This sensorial characterization methodology has been introduced in consumer science by Adams and others (). It provides a degree of the sensory reaction to a product generated upon consumption, a description of qualitative and quantitative aspects of consumers’ perception, and the identification of indirect associations made by consumers (Lazo and others ). The method includes not only sensory, but also hedonistic items, and those concerning the purchase intention or affective links (Varela and Ares ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Images on the Evaluation of Jams Using Conjoint Analysis Combined with Check‐All‐That‐Apply (CATA) Questions

Miraballes

Gámbaro

2017

Journal of Food Science

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A study of the influence of the use of images in a conjoint analysis combined with check-all-that apply (CATA) questions on jams was carried out. The relative importance of flavor and the information presented in the label in the willingness to purchase and the perception of how healthy the product is has been evaluated. Sixty consumers evaluated the stimuli presented only in text format (session 1), and another group of 60 consumers did so by receiving the stimuli in text format along with an image of the product (session 2). In addition, for each stimulus, consumers answered a CATA question consisting of 20 terms related to their involvement with the product. The perception of healthy increased when the texts were accompanied with images and also increased when the text included information. Willingness to purchase was only influenced by the flavor of the jams. The presence of images did not influence the CATA question's choice of terms, which were influenced by the information presented in the text. The use of a check-all-that-apply question in concepts provided an interesting possibility when they were combined with the results from the conjoint analysis, improving the comprehension of consumers' perception. Using CATA questions as an alternative way of evaluating consumer involvement seems to be beneficial and should be evaluated much further.

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A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)

Cited by 49 publications

References 56 publications

Influence of packaging and product information on consumer perception of cosmetic creams—A case study

Influence of packaging and product information on consumer perception of cosmetic creams—A case study

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Influence of Images on the Evaluation of Jams Using Conjoint Analysis Combined with Check‐All‐That‐Apply (CATA) Questions

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