Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Jaeger, Sara R.; Beresford, Michelle K.; Paisley, Amy G.; Antúnez, Lucía; Vidal, Letícia; Cadena, Rafael Silva; Giménez, Ana; Ares, Gastón

doi:10.1016/j.foodqual.2015.02.003

Cited by 152 publications

(94 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On average, consumers tended to find the CATA task easy and not tedious, regardless of how the terms were presented (Table 3). Average values were similar to those previously reported Jaeger et al, 2015). This suggests that the additional cognitive burden associated with changing the order in which the terms are presented on the CATA question is not detrimental in terms of consumers' perception of the task.…”

Section: Discussionsupporting

confidence: 86%

Recommendations for use of balanced presentation order of terms in CATA questions

Ares

Reis

Oliveira

et al. 2015

Food Quality and Preference

Self Cite

View full text Add to dashboard Cite

Section: Discussionsupporting

confidence: 86%

Recommendations for use of balanced presentation order of terms in CATA questions

Ares

Reis

Oliveira

et al. 2015

Food Quality and Preference

Self Cite

View full text Add to dashboard Cite

“…The consumers were asked to check all descriptors that they felt applied to that sample, and to leave those descriptors that did not apply to the sample unchecked. There were 15 CATA descriptors selected because it has been shown that 10 to 17 CATA descriptors is optimal (Jaeger and others ).…”

Section: Methodsmentioning

confidence: 99%

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Spencer

Guinard

2017

Journal of Food Science

View full text Add to dashboard Cite

The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reducedintensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory R 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P < 0.05) in some consumer preference segments. The consumers successfully characterized the samples using a Check-All-That-Apply task, verifying the flavor strategy design. This research provides insight into consumer preferences regarding flavor strategies to partially replace meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift.

show abstract

“…Hughson e Boakes (2002) mostraram que o fornecimento de uma lista curta, em vez de uma lista maior, para descrever um conjunto de vinhos, levou a descrições mais eficientes. Em estudo mais abrangente, Jaeger et al (2015) analisaram sete estudos de consumidor envolvendo um total de 735 indivíduos e cinco categorias diferentes de produtos (biscoito, queijo, bebidas de frutas, chocolate e sobremesa láctea). O uso de listas "curtas" ou "longas" (10 a 17 termos versus 20 a 28 termos) teve pouco impacto na caracterização sensorial dos produtos.…”

Section: Alcantara M; Freitas-sá D G Cunclassified

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

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

View full text Add to dashboard Cite

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.

show abstract

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Cited by 152 publications

References 38 publications

Recommendations for use of balanced presentation order of terms in CATA questions

Recommendations for use of balanced presentation order of terms in CATA questions

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

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

Contact Info

Product

Resources

About

Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions

Cited by 152 publications

References 38 publications

Recommendations for use of balanced presentation order of terms in CATA questions

Recommendations for use of balanced presentation order of terms in CATA questions

The Flexitarian Flip™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

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

Contact Info

Product

Resources

About

The Flexitarian Flip^™: Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes