Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?

Meyners, Michael; Castura, John C.

doi:10.1016/j.foodqual.2015.09.014

Cited by 93 publications

(60 citation statements)

References 4 publications

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“…Attributes used for TCATA profiling of rums were the same as those used for DA profiling of commercial rum products. Positions of attributes used in TCATA profiling were randomized across panelists, but were constant for each panelist throughout the course of data collection (Meyners & Castura, ). Panelists were allowed unlimited selection and deselection of all attributes over the course of evaluation, with no attribute fading included.…”

Section: Methodsmentioning

confidence: 99%

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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Aged liquors are appreciated worldwide for their complexity, which is largely influenced by a given product's temporal profile. The objective of this study was to evaluate the influence of ethanol concentration on temporal sensory perception of dark rums using temporal check-all-that-apply (TCATA). Trained panelists (n = 8) profiled seven commercial aged rums, each at four ethanol concentrations (10, 20, 30, and 40% alcohol by volume, ABV) in quadruplicate. Fourteen attributes were profiled. During TCATA evaluation, panelists first profiled aroma attributes, then inmouth flavor attributes, and finished with aftertaste attributes for the rums. Results were compared in terms of differences in citation proportion over the course of sample assessment. Higher ethanol concentration resulted in increased citation proportion and duration of basic taste attributes in rums (p < .05). Flavor attributes including caramel, banana, cherry/almond, cooked apple, and vanilla reached maximum citation proportions at 30% ABV that were not significantly different from 40% ABV. These results suggest that ethanol plays a significant role in the temporal sensory perception of aged rums and that ethanol concentrations typically evaluated by trained panels (~20% ABV) may inaccurately represent certain aspects of commercial rums from a temporal perspective. Practical ApplicationsTemporality is an important part of the consumption experience for high-ABV products such as aged rums. Knowing how temporal sensory profiles may change when the product is presented at different alcohol levels will provide valuable insight into how rums may be applied in mixed drink or culinary applications. In addition, trained panel profiling of high-ABV beverages is typically performed at diluted levels. An outline of the differences in dynamic product profiles at different dilutions may serve as a guidance for evaluations where diluted product outcomes are extrapolated to the undiluted commercial product.

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Section: Methodsmentioning

confidence: 99%

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Harwood

Parker

Drake

2019

Journal of Sensory Studies

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“…The position of attributes was randomized using the "to assessor" list order allocation scheme (Meyners & Castura, 2016). Subjects were asked to check from the list all the terms that they considered appropriate to describe each of the samples.…”

Section: Check-all-that-apply (Cata) Assessmentmentioning

confidence: 99%

“…Subjects were asked to check from the list all the terms that they considered appropriate to describe each of the samples. The position of attributes was randomized using the "to assessor" list order allocation scheme (Meyners & Castura, 2016).…”

Section: Check-all-that-apply (Cata) Assessmentmentioning

confidence: 99%

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Proserpio

Lavelli

Laureati

et al. 2019

Food Science & Nutrition

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Pleurotus ostreatus is an edible mushroom with interesting nutritional properties, which is able to grow on agri‐food waste and could in turn be used as an ingredient for food fortification. However, new food products have to face with the growing consumer consciousness about what they eat and hedonic responses, which represent a key factor in determining food preference and choices. The aim of this study was to design a vegetable‐based product (a pumpkin and carrot soup) added with increasing concentration of P. ostreatus powder rich in β‐glucans, which are fibers with demonstrated bioactivity in humans, and to obtain a sensory description of these fortified products to find the desirable and undesirable sensory properties that affect their acceptance. A total of 109 subjects (women N = 52; men N = 57; age = 36.1 ± 14.4 years) evaluated five samples of pumpkin and carrot soup added with increasing concentrations of mushroom powder (0%, 2%, 4%, 6%, and a hidden control at 0%) for liking and sensory properties by means of the check‐all‐that‐apply method. Results showed that creaminess, orange color, mild odor, and taste were positively related to vegetable soups liking, whereas strong taste, dark color, and mushroom odor described the less liked samples. Sample added with 2% of mushroom powder obtained comparable liking scores to the unmodified sample, while liking decreased with increasing concentration of P. ostreatus powder. The present results demonstrated that it is possible to fortify a vegetable soup with P. ostreatus powder developing well‐accepted foods by consumers. This product could be used to implement an everyday dietary intervention of β‐glucans over a long‐term period.

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“…Prior to the test, consumers were instructed to familiarise themselves with the position of the attributes on screen, which were presented in a three-column format. The attribute order was randomised across subjects to balance bias associated with list order but was retained for a given panellist (Meyners & Castura, 2016).…”

Section: That-apply (Tcata)mentioning

confidence: 99%

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

Ramsey

Ross

Ford

et al. 2018

Food Quality and Preference

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Randomization of CATA attributes: Should attribute lists be allocated to assessors or to samples?

Cited by 93 publications

References 4 publications

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Influence of ethanol concentration on sensory perception of rums using temporal check‐all‐that‐apply

Effect of Pleurotus ostreatus powder addition in vegetable soup on ß‐glucan content, sensory perception, and acceptability

Using a combined temporal approach to evaluate the influence of ethanol concentration on liking and sensory attributes of lager beer

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