Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli

Abstract

Multiple rapid sensory profiling techniques have been developed as more efficient alternatives to traditional sensory descriptive analysis. Here, we compare the results of three rapid sensory profiling techniques – check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) – using a diverse range of astringent stimuli. These rapid methods differ in their theoretical basis, implementation, and data analyses, and the relative advantages and limitations are largely unexplored. Additionally, we were interested in using these methods to compare varied astringent stimuli, as these compounds are difficult to characterize using traditional descriptive analysis due to high fatigue and potential carry-over. In the CATA experiment, subjects (n=41) were asked to rate the overall intensity of each stimulus as well as to endorse any relevant terms (from a list of 13) which characterized the sample. In the sorting experiment, subjects (n=30) assigned intensity-matched stimuli into groups 1-on-1 with the experimenter. In the PSP experiment, (n=41) subjects first sampled and took notes on three blind references (‘poles’) before rating each stimulus for its similarity to each of the 3 poles. Two-dimensional perceptual maps from correspondence analysis (CATA), multidimensional scaling (sorting), and multiple factor analysis (PSP) were remarkably similar, with normalized RV coefficients indicating significantly similar plots, regardless of method. Agglomerative hierarchical clustering of all data sets using Ward’s minimum variance as the linkage criteria showed the clusters of astringent stimuli were approximately based on the respective class of astringent agent. Based on the descriptive CATA data, it appears these differences may be due to the presence of side tastes such as bitterness and sourness, rather than astringent sub-qualities per se. Although all three methods are considered ‘rapid,’ our prior experience with sorting suggests it is best performed 1:1 with the experimenter, which makes sorting relatively less efficient than CATA or PSP. Based on the evaluation criteria used here, the choice of method depends on the time constraints of the experimenter and the need for descriptive terms to understand the sensory space of the samples. Accordingly, we recommend a mixed approach that combines CATA with a subsequent PSP task so that the product space can be well characterized before choosing poles for PSP.

Health goal priming as a situated intervention tool: how to benefit from nonconscious motivational routes to health behaviour

“…Placing more vegetables on a buffet increases vegetable intake (Bucher, Siegrist, & van der Horst, 2014; Bucher, van der Horst, & Siegrist, 2011). Placing dishes near the top or bottom of a menu or placing snacks in the middle of a selection increases their choice (Dayan & Bar-Hillel, 2011; Keller, Markert, & Bucher, 2015), and making it difficult to serve oneself an item from a buffet decreases its choice, even when the food is attractive (Rozin et al, 2011). All of these interventions may work by activating different cognitive structures than in the control condition, such as thoughts about the benefits of eating vegetables, or of using the stairs, and thus influence health behaviour.…”

Impact of consumer associations, emotions, and appropriateness for use on food acceptability: A CATA and liking evaluation of vegetable and berry beverages

“…For obtaining consumer description of food products, CATA (Check‐All‐That‐Apply) has gained increasing attention in the recent years because CATA is a fast sensory method, and it is perceived as user‐friendly and easy to conduct by the consumers (Jaeger et al, ). CATA has mostly been applied for product characterization using a descriptive vocabulary, for example, probiotic yoghurt (Cruz et al, ), apples and yoghurt (Ares, Dauber, Fernández, Giménez, & Varela, ), astringent stimuli (Fleming, Ziegler, & Hayes, ), beers (Reinbach, Giacalone, Ribeiro, Bredie, & Frøst, ), vanilla milk desserts (Bruzzone et al, ), milk desserts, orange drinks, raspberry coulis, white wine (Ares et al, ), and dry fermented sausages (Dos Santos et al, ).…”

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods

“…Concentrations were based on a previous study [33]. Two water blanks were also included in the sample set.…”