Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Espitia-López, Josefa; Rogelio-Flores, Félix; Angel-Cuapio, Alejandro; Flores-Chávez, Benito; Arce-Cervantes, Oscar; Hernández-León, Sergio; Garza-López, Paul Misael

doi:10.1080/10942912.2019.1619577

Cited by 13 publications

(11 citation statements)

References 19 publications

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“…The CATA questions multiple choice, which is commonly used in marketing research in order to reduce responses. The questions contained a list of words where the panellists selected those attributes that described the samples appropriately (Espitia-López et al, 2019). The data was recorded in binary format (0 -attributes not ticked and 1 -attributes ticked) for CATA, and the rating scale of intensities for QDA was from 0 (not detected) to 5 (detected strongly).…”

Section: Preparation Of Noodlesmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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Background. Increased consumption of foods high in resistant starch (RS) has been shown to prevent or manage type 2 diabetes, cardiovascular disease, and colon cancer. Materials and methods. The current study was carried out to identify the effects of supplementing noodles with high RS flour from red kidney beans, black turtle beans, mung beans, and potato starch on their RS content, quality properties, morphological appearance and consumer perception. The noodles were labelled F0 with 100% wheat flour, F1 with 22.5% high RS flour, F2 with 30% high RS flour, and F3 with 37.5% high RS flour. Results. The obtained results showed that the content of resistant starch in the noodles increased when some of the wheat flour was added/replaced with flour high in resistant starch content. The bright color of the noodles, L*, decreased significantly from the control sample F0 to the F3 formulation of noodles, which was attributed to the dark color of the supplemented flour, and the yellowness of the noodles also decreased. The addition of high RS flour had no significant effect on the hardness of the noodles. However, the cooking loss increased in the noodles from 6.09% in F0 to 9.87% in F3. The images from scanning electron microscopy showed increased pores in the noodles supplemented with high RS flour, which may explain the increased cooking loss. Consumers preferred the F2 noodles with 30% high RS flour supplementation. The incorporation of high RS flour into the noodle formulation increased RS content, but it had some negative effects on the quality parameters of the noodles. Conclusion.In order to achieve high RS noodles with acceptable quality, a suitable balance with the percentage of flour ought to be established when formulating products supplemented with high RS flour.

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Section: Preparation Of Noodlesmentioning

confidence: 99%

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Too¹,

Tai²,

Thủy³

2022

Acta Sci Pol Technol Aliment

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“…The panelists were consumers and their average age was 22 years old. The questions for the CATA were multiple choice, which is commonly used in marketing research, in order to reduce responses (Espitia-López et al, 2019). Data is recorded in a binary format (0 -attribute not ticked, 1 -attribute ticked).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables

Nguyen

Phoukham

Tai

2020

Acta Sci Pol Technol Aliment

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“…In both of these methods, the panelists are given a list of attributes and are asked to either check if the attribute is present or rate the attribute's intensity if it is present (Campo, Ballester, Langlois, Dacremont, & Valentin, 2010; le Fur, Mercurio, Moio, Blanquet, & Meunier, 2003). In the traditional CATA and RATA methods, the panelists are not trained to use the attributes, and there are no reference standards, in fact, the panelists are usually consumers as these methods were initially developed to understand consumer perception (see for example, English, Keough, McSweeney, & Razul, 2019; Espitia‐Lopez et al, 2019; Hamid, Shepherd, Kantono, & Spence, 2019; Jaeger et al, 2019). These methods seem to work very well when relatively large numbers of consumers are involved (60–80 consumers seem standard (Ares, Tarrega, Izquierdo, & Jaeger, 2014)) and when there are more considerable differences among the samples in the product set (Ares et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…are no reference standards, in fact, the panelists are usually consumers as these methods were initially developed to understand consumer perception (see for example, English, Keough, McSweeney, & Razul, 2019;Espitia-Lopez et al, 2019;Hamid, Shepherd, Kantono, & Spence, 2019;Jaeger et al, 2019). These methods seem to work very well when relatively large numbers of consumers are involved (60-80 consumers seem standard (Ares, Tarrega, Izquierdo, & Jaeger, 2014)) and when there are more considerable differences among the samples in the product set (Ares et al, 2018).…”

mentioning

confidence: 99%

Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply

Nishida

Lestringant

Cantu

et al. 2021

Journal of Sensory Studies

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There have been ongoing attempts to create new rapid sensory methods that allow one to have similar outcomes to conventional descriptive analysis but with less training and time. Check-all-that-apply and rate-all-that-apply methods seem to work very well when relatively large numbers of consumers are involved and with relatively more considerable differences among the samples in a product set. In this study, results from well-trained descriptive analysis panels were compared to those obtained by using a modified descriptive analysis, modified rate-all-that-apply, and modified check-all-that-apply with shortened training times and with small panel size. The number of significant attributes and the number of sample pairs that were significantly different was counted. The results indicate that modified rate-all-that-apply can have an equivalent discrimination ability as descriptive analysis when the product set included subtly different samples. Practical ApplicationsBased on this study's results, it would seem that the modified rate-all-that-apply with three replications could be an adequate substitute for descriptive analysis in complex samples. The modified rate-all-that-apply technique works well, especially when sensory attributes and reference standards are available for ballot training.

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Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Cited by 13 publications

References 19 publications

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch

Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables

Comparing classical descriptive analysis with modified descriptive analysis, modified rate‐all‐that‐apply, and modified check‐all‐that‐apply

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