a b s t r a c tTemporal Check-All-That-Apply (TCATA) is introduced as a new dynamic method for describing multidimensional sensory properties of products as they evolve over time. TCATA extends the Check-All-That-Apply (CATA) method. Selection and deselection of attributes are tracked continuously over time, permitting assessors to characterize the evolution of sensory changes in products. TCATA is presented using results from trained panel evaluations of yogurt products. Data are also used to illustrate approaches for exploratory data analysis. Raw data from each assessor are represented using indicator charts. Panel data are aggregated into TCATA product plots. Reference lines are added to provide additional guidance. Product pairwise comparisons are made in TCATA difference plots, emphasizing differences that are less likely to have arisen from chance. Correspondence analysis (CA) is used to visualize product trajectories over time in a sensory space, providing a summary multivariate understanding of the dynamic sensory properties. CA conducted on the TCATA yogurt data highlight the importance of the dynamic profile, and suggest that understanding the complexity of products requires investigation of temporal changes. Results indicate that the TCATA method has potential for evaluating temporal aspects of sensory perception but further research is required to identify methodological issues and to refine the methodology.

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Check-all-that-apply (CATA) questions could be a simple alternative to get an insight on consumer perception of a food product. In the present work, CATA questions were used in the development of chocolate milk desserts. Nine chocolate milk desserts were formulated with different sugar and cacao concentration. A consumer study was performed with 70 people, who were asked to score their overall liking and to answer a CATA question that included 18 sensory and hedonic terms. Besides, the samples were evaluated by a trained assessors' panel. Highly significant differences were found in the frequencies in which CATA terms were used for describing the nine desserts, suggesting that this methodology was able to detect differences in consumer perception of the desserts. Sample configuration from consumers' CATA counts and trained assessors data were similar, suggesting a good agreement between both evaluations. PRACTICAL APPLICATIONSThe use of a CATA question resulted in a simple and valid approach to gather information about consumers' perception of the product, including both 4 Corresponding their sensory and hedonic impression. This methodology enabled the direct identification of drivers of liking for groups of consumers with different preference patterns. Considering results from the present study, the use of CATA questions could be an interesting methodology to obtain a sensory map based only on consumer perception of the products and to perform external preference mapping when a sensory trained panel is not available. 68G. ARES ET AL.

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Results from the present work suggest that warnings have potential as directive FOP nutrition labels to improve consumer ability to identify unhealthful products and highlight advantages compared with the traffic-light system.