Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach

Maheeka, Weerawarna N.R.P.; Godfrey, A. Jonathan R.; Ellis, Ashling; Hort, Joanne

doi:10.1016/j.foodqual.2020.104141

Cited by 21 publications

(26 citation statements)

References 36 publications

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“…A total of 6 training sessions were used to generate attribute lists and familiarize descriptors and methods to participants for evaluation of 4 product categories by the 2 temporal methods. As an alternative to a consumer panel with a larger number of participants, i.e., 50 consumers or more in previous studies [22,33,47], the current panel of 20 semi-trained participants with triplicate evaluations identified significant differences between the regular and sodium-reduced products for all of the evaluated food items.…”

Section: Suggestions For Methods Selection and Future Researchmentioning

confidence: 93%

“…Additionally, multiple intake evaluations are thought to better reflect the sensory experience during real consumption settings than single-intake assessments. Previous studies reported significant differences in the TDS profiles among intakes for beer [42], wine and cheese [43][44][45][46], milkshake [47] and orange juice [48]. Multi-sip/bite evaluations may provide greater insight of the differences between regular and sodium-reduced product temporal profiles.…”

Section: Introductionmentioning

confidence: 99%

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Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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Temporal sensory methods can be used to highlight the impact of sodium reduction on the dynamic sensory profile of foods targeted for sodium reduction. Study aims were to compare the temporal sensory attribute profiles of regular and sodium-reduced food products elicited by TDS and TCATA, over single and multiple oral intakes. A total of 20 semi-trained participants evaluated commercially available regular and sodium-reduced canned corn, cooked ham (single intakes), potato chips and cream of mushroom soup (5 intakes) using both TDS and TCATA. Regular and sodium-reduced products differed in not only salty but also other sensory attributes, noticeably dry for chips, sweet for corn, bitter and metallic for ham, thick, creamy, sweet, and starchy for soup. TDS and TCATA provided comparable information for the key sensory attributes characterizing and differentiating the regular and sodium-reduced products. TDS profiled significant differences between samples for a larger number of attributes than TCATA, while TCATA profiles were more consistent across intakes. Multiple intakes changed the duration of attribute dominance but not the number of significantly dominant attributes in TDS profiles. The current findings provide insight for applications of temporal profiling to other food products and development of sodium-reduced foods with attribute profiles acceptable to consumers.

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Section: Suggestions For Methods Selection and Future Researchmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Nguyen

Wismer

2022

Foods

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“…Although there are papers that extrapolate consumer likings using acceptance tests and sensory panels (Schiano et al, 2017), many papers confirm large deficiencies in the capability of trained panelists to envisage the preferences of consumers as discussed half a century ago by Ellis (1969) to one of the latest research of Maheeka, Godfrey, Ellis, and Hort (2021) confirming that consumer and expert panels cannot be considered as interchangeable and depend on the objective of the sensory study. There were no differences associated with type of sensory method used and type of food analyzed (p > .05; χ 2 test).…”

Section: Sensory Methods Usedmentioning

confidence: 99%

Review on characteristics of trained sensory panels in food science

Đjekić

Lorenzo

Munekata

et al. 2021

Journal of Texture Studies

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Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory

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“…The descriptors included on the CATA list were initially selected according to previous research [19,31]. Then a group of six semi-trained panellists evaluated the samples to adapt the initial list to their specific characteristics.…”

Section: Sensory Studymentioning

confidence: 99%

“…CATA questions consist of a list of words or phrases from which consumers should select all the attributes that they consider appropriate to describe samples [16,17]. In a recent study, Maheeka et al [19] reported that consumer and expert CATA panels are not interchangeable and panel type should be chosen in accordance with the study objective. CATA questions with consumer panels have proven to be a useful tool for the characterization of new fruit varieties, such as strawberries [13] and citrus fruit [20], and obtained information is more relevant from a commercial point of view.…”

Section: Introductionmentioning

confidence: 99%

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

et al. 2021

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Obtaining superior quality varieties are one of the main objectives of fruit breeding programs worldwide. In this study, we investigate employing check-all-that-apply (CATA) questions, which include the ideal product, as a method to select new varieties according to consumer organoleptic quality requirements. To this end, mandarin cultivars were used as a case study. Four new cultivars from the IVIA breeding program (‘Pri-88′, ‘Pri-89′, ‘Pri-90′ and ‘Tri-707′), and two commercial cultivars related to them (‘Clemenules’ and ‘Oronules’), were evaluated by a consumer panel using the CATA questions method, which include their ideal product. Our results reveal that this method is a useful tool for selecting varieties based on consumer descriptions of their sensory properties in relation to those of their ideal cultivar. This allows the different consumer preference patterns and differences in sample perceptions to be taken into account. A penalty analysis was performed, including the ideal product, to identify the “must-have” attributes; i.e., those that consumers included in their ideal mandarin description and, whenever present in samples, they significantly increased acceptance. For the mandarins herein evaluated, these attributes are “refreshing taste”, “very aromatic”, “sweet”, “juicy”, “very intense taste”, “sour” and “not very fibrous”. The fruit characteristics that contributed to improve the quality of the new varieties vs. the original varieties were also identified. ‘Pri-89′ and ‘Tri-707′, obtained from ‘Clemenules’, came closer to consumers’ ideal variety, because besides the aforementioned “must-have” attributes, these mandarins have small segments. ‘Pri-90′ implied improvement in relation to ‘Oronules’ and is an appropriate variety for those consumers sensitive to bitterness and who like mandarins with a certain level of sourness.

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Comparing temporal sensory product profile data obtained from expert and consumer panels and evaluating the value of a multiple sip TCATA approach

Cited by 21 publications

References 36 publications

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Temporal Sensory Profiles of Regular and Sodium-Reduced Foods Elicited by Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA)

Review on characteristics of trained sensory panels in food science

Check-All-That-Apply Questions including the Ideal Product as a Tool for Selecting Varieties in Breeding Programs. A Case Study with Mandarins

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