Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

Alexi, Niki; Nanou, Evangelia; Lazo, Oxana; Guerrero, Luís; Grigorakis, Kriton; Byrne, Derek V.

doi:10.1016/j.foodqual.2017.10.009

Cited by 80 publications

(66 citation statements)

References 32 publications

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“…The matrix containing frequency of use of each term for each meat sample in columns and the samples in rows was then subjected to Correspondence Analysis using Chi‐square distance to obtain a bi‐dimensional representation of the meat samples and the sensory terms (Ares et al., ). Only attributes that were significantly different among the meat samples were selected for Correspondence Analysis and construction of the sensory map (Alexi et al., ). Penalty analysis was carried out to determine mean drop in overall liking based on whether an attribute was used to describe the samples or not.…”

Section: Methodsmentioning

confidence: 99%

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods

Popoola

Bruce

McMullen

et al. 2019

Journal of Food Science

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Despite their nutritional benefits, consumption of red meat from alternative sources such as bison, elk, and horse is low when compared to beef. Sensory attributes and drivers of liking were identified for these meats using the Preferred Attributes Elicitation (PAE) and Check‐All‐That‐Apply (CATA) methods. For the PAE study, 25 panelists evaluated beef, horse, bison, and elk meats in three different group sessions (n = 7, 7, and 11), whereas 63 panelists participated in the CATA study. Consumers in both PAE and CATA studies associated horse meat with dry and fibrous appearance, whereas beef was associated with meaty/beefy flavor and aroma: bison with metallic and livery aroma and intense aftertaste and elk meat with livery, fishy, metallic flavor, musky aroma, and bloody aftertaste. Penalty analysis on the CATA data identified similar drivers of meat liking as the PAE groups. The attributes were juiciness, meaty/beefy aroma, tender texture, meaty/beefy flavor, and mild flavor and aroma. Attributes with significantly negative mean impact on liking were dryness, tough texture, livery flavor, and aftertaste. Association of these attributes with horse and elk meats has implication on drivers of dislike for these meat types. Cluster analysis identified a small group of consumers with preference for horse and elk meats, and this may present niche market opportunities for these meat types. Results showed that the PAE method was comparable to CATA for the evaluation of meat from different species and for identification of drivers of liking and that both methods are effective for meat sensory characterization. Practical Application Lean red meat from unconventional sources such as elk, bison, and horse has unique sensory attributes that may influence acceptance. This study characterized the sensory attributes of these meats and their impact on liking using two rapid consumer descriptive profiling methods—PAE and CATA. Undesirable flavor and aftertaste attributes were identified as the major drivers of disliking for these unconventional meats. Both methods gave similar description of the samples, thus confirming the suitability of PAE for descriptive meat profiling by consumer panels.

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Section: Methodsmentioning

confidence: 99%

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods

Popoola

Bruce

McMullen

et al. 2019

Journal of Food Science

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“…For the monitoring and adjustment of sensory characteristics to optimize the acceptability of probiotic goat milk products, descriptive tests present great applicability. These include classical approaches such as quantitative descriptive analysis (QDA) and simple descriptive analysis (DA), which have been the most commonly used descriptive sensory analyses of probiotic goat milk products (Alexi et al., ; Torres et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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“…One matrix, corresponding to the sum of demerit points for each storage period of fish from QIM, and one matrix represented by a contingency table with CATA frequencies were used for MFA analysis. The regression vector (RV) coefficient (Alexi, Nanou, et al, ; Robert & Escoufier, ) was calculated for the first two dimensions to verify the proximity between storage periods of fish according to QIM and CATA techniques. MFA and RV coefficients calculations were performed using XLStat software 2017 (Addinsoft).…”

Section: Methodsmentioning

confidence: 99%

“…Both CATA and WA have been employed in studies related to fish. CATA has been used to assess the sensory profile of fish species (Alexi, Byrne, Nanou, & Grigorakis, ; Grigorakis, Alexi, Vasilaki, Giogios, & Fountoulaki, ), as a technique for the development of fish products (Belusso, Nogueira, Breda, & Mitterer‐Daltoé, ), and also interestingly for trained (Lazo, Claret, & Guerrero, ) and semi‐trained (Alexi et al, ) assessors building sensory profiles for fish. WA has mainly been employed as a way to raise consumer perceptions of new fish products, and to elucidate issues related to low fish consumption in Brazil (Mitterer‐Daltoé, Carrillo, Queiroz, Fiszman, & Varela, ), as well as to evaluate mechanisms for introducing fish into public school meals (Latorres, Mitterer‐Daltoé, & Queiroz, ).…”

Section: Introductionmentioning

confidence: 99%

QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel

Godoy

Veneziano

Rodrigues

et al. 2018

Journal of Sensory Studies

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This study aimed to verify how untrained assessors would perform the quality evaluation of the flathead gray mullet (Mugil cephalus) using Check‐All‐That‐Apply (CATA) (n = 44) and Word Association (WA) (n = 112) methods by comparing the results with those from trained assessors (n = 5–9), using the Quality Index Method (QIM). Descriptors from QIM were adapted and used as CATA descriptors for the evaluation of fish with 3, 8, 10, 15, and 17 days of storage in ice. Images of fish with 3, 6, 10, 15, and 19 days of ice storage were used as stimuli for WA. The quality indices obtained from QIM and CATA presented a high correlation with r = .94 (p = .018). Multiple Factor Analysis revealed a high similarity between CATA and QIM sample configurations. Appropriate descriptors were selected in CATA for fish stored for different periods. This resulted in a better discrimination of samples in comparison with WA. M. cephalus, with 15 days of storage in ice, was rated unacceptable for consumption by both trained and untrained assessors. These findings showed that even untrained assessors were able to evaluate fish freshness, and thus emphasize the importance of actions aimed at maintaining the quality of raw fish from capture to commercialization. Practical applications The evaluation of fish quality by consumers has been considered tricky. Only more experienced fish consumers have confidence in their ability to judge the freshness of fish. However, our study showed that untrained individuals, confronted with the task of evaluating fish quality using both the CATA and the Word Association methods, performed very well. This allowed us to conclude that they were clearly able to evaluate freshness. Untrained individuals were neither stricter, nor more lenient than trained assessors in determining the shelf life of the flathead gray mullet. Our study joined many others that have concluded that CATA method—thanks to its easiness to perform—resulted in the discrimination of samples similar to that obtained with trained panels. These findings demonstrate that CATA and WA methods, designed to be applicable with untrained panels, were effective in the evaluation of fish freshness, thus providing a solution when trained assessors are not available. In addition, the importance of trading fish with high quality is clear, so that the consumers can receive value for their money and feel satisfied.

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Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

Cited by 80 publications

References 32 publications

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods

Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check‐All‐That‐Apply Methods

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

QIM, CATA, and Word Association methods for quality assessment of flathead gray mullet (Mugil cephalus): Going beyond the trained panel

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