Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Ares, Gastón; Antúnez, Lucía; Bruzzone, Fernanda; Vidal, Letícia; Giménez, Ana; Pineau, Bénédicte; Beresford, Michelle K.; Jin, David; Paisley, Amy G.; Chheang, Sok L.; Roigard, Christina M.; Jaeger, Sara R.

doi:10.1016/j.foodqual.2015.05.007

Cited by 108 publications

(89 citation statements)

References 45 publications

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“…The method includes not only sensory but also hedonic items, and those relating to purchase intention or affective links (Parente, Ares, & Manzoni, ; Varela & Ares, ). In addition to being quick and easy to carry out, the CATA question has been reported to provide descriptive profiles similar to those that can be obtained using trained sensory panels (Ares, Antúnez, et al, ; Ares, Etchemendy, et al, ).…”

Section: Introductionmentioning

confidence: 88%

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: 88%

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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“…A CATA question was included in the questionnaire to allow the consumers to characterize each sample and to verify the design of the sensory strategies. It has been shown that studies with a total of 60 to 80 untrained study subjects can successfully characterize samples using CATA, especially samples with a higher degree of differences (Ares and others , ). 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.…”

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

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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.

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“…Multiple Factor Analysis (MFA) was then performed to explore relationships across countries and with intensities of descriptive sensory attributes evaluated by trained panelists (Stages 2 and 3) (Abdi, Williams, & Valentin, ; Escofier & Pagès, ). To analyze similarities between sample configurations obtained from consumers across European countries, and between consumers and trained panelists in Europe and Senegal, regression vectors (RV) coefficients were used (Ares et al, ; Robert & Escoufier, ) and their significance evaluated at p < .01 (highly significant). The RV coefficient is a multivariate generalization of the Pearson correlation coefficient that measures the relationship between two sets of variables defined for the same individuals (Abdi, ; Josse, Pagès, & Husson, ).…”

Section: Methodsmentioning

confidence: 99%

“…The sensory vocabulary used by untrained professionals, or even by consumers, may also provide relevant product descriptions for marketing research, sales and customer support (Hayakawa et al, ; Kim & Lee, ). Moreover, its reliability can be assessed by comparison against sensory lexicons developed by trained panelists (Ares et al, ; Blancher, Clavier, Egoroff, Duineveld, & Parcon, ; Worch, Lê, & Punter, ).…”

Section: Introductionmentioning

confidence: 99%

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

Monteiro

Costa

Franco

et al. 2017

Journal of Sensory Studies

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Given the growing interest in high quality hibiscus teas and the scarcity of information about their sensory profile, lexicons were developed in French, Portuguese, and English. Twenty-two samples, including freshly prepared and ready-to-drink (RTD) infusions, syrups, concentrates, and an instant tea were evaluated by trained panelists, resulting in 21 defined and referenced descriptors, subsequently assembled in a sensory wheel. The vocabulary used by untrained panelists was investigated in Senegal, Portugal, France, and United Kingdom through professional meetings (n = 30), consumer focus groups (n = 75) and check-all-that-apply (CATA) studies (n = 490), resulting in graphical lexicons with 27 sensory and 15 overall impression terms. Training, food culture, and product familiarity influenced results. Trained panelists used precise terms to describe the aromatic profile of hibiscus teas (e.g., “reminiscent of dried hibiscus flowers,” with “berry,” “raisin,” “hay,” and “sweet” aromatic notes), whereas untrained ones were more prolific in general expressions (e.g., “strong in hibiscus” in Senegal; “floral” and “fruity” in Europe). Practical applications This work provides a foundation for sensory research on hibiscus teas and practical support for product optimization processes, whether through hibiscus cultivar selection and breeding, improvement of harvest and postharvest operations or tea processing methods. Moreover, new lexicons will facilitate communication between the actors involved in the development, production, and marketing of hibiscus extracts and products thereof across Africa, Europe, and North/South America. Finally, potential drivers of hibiscus tea acceptance in both traditional and new markets are also identified. (Résumé d'auteur

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Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Cited by 108 publications

References 45 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

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

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

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Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Cited by 108 publications

References 45 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

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

Cross‐cultural development of hibiscus tea sensory lexicons for trained and untrained panelists

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