Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Bruzzone, Fernanda; Vidal, Letícia; Antúnez, Lucía; Giménez, Ana; Deliza, Rosires; Ares, Gastón

doi:10.1016/j.foodqual.2015.04.017

Cited by 86 publications

(65 citation statements)

References 45 publications

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“…The application of rapid tools negates the need for a training period, thus products can be rapidly profiled without the cost and time associated with training a panel. Check‐all‐that‐apply (CATA) is one such rapid tool that has been recently applied in sensory and consumer science (Ares, Tárrega, Izquierdo, & Jaeger, ; Bruzzone et al, ; Campo, Ballester, Langlois, Dacremont, & Valentin, ; Dooley, Lee, & Meullenet, ; Jaeger et al, ; Varela & Ares, ). CATA was originally used in the marketing industry, however in recent years, this approach has been adapted for use with sensory data (O'Sullivan, ).…”

Section: Introductionmentioning

confidence: 99%

“…CATA was originally used in the marketing industry, however in recent years, this approach has been adapted for use with sensory data (O'Sullivan, ). The application of this tool with consumers is able to provide product developers with insight into the consumer, so that they best develop a product to meet consumer demands (Ares et al, ; Bruzzone et al, ; Dooley et al, ; Jaeger et al, ; Varela & Ares, ).…”

Section: Introductionmentioning

confidence: 99%

“…CATA employs a list of terms that describe the product of interest, and in a multiple choice style approach, assessors are required to select all terms that apply to the product under test (O'Sullivan, ). Research comparing CATA to traditional DA methods have found the outputs to be comparable, given that the products are simple in nature or exhibiting clear differences within the product set (Ares et al, ; Bruzzone et al, ; Dooley et al, ). Strawberries are a fruit that is complex in nature, with small differences between cultivars and natural variation evident due to the growing environment.…”

Section: Introductionmentioning

confidence: 99%

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Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Oliver

Cicerale

Pang

et al. 2018

Journal of Sensory Studies

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Check‐all‐that‐apply (CATA) is a rapid sensory profiling tool that can be applied by consumers, saving time and money in comparison to descriptive analysis (DA), and providing insight into the consumer. Limited research has validated CATA against DA in strawberries, and subsequently compared the sensory attributes driving liking. The aim of this research is to compare the results obtained from DA to those established via CATA using untrained consumers, and to assess any differences in attributes identified to drive liking. Trained panelists (n = 12, minimum 60 hr each panelist) and untrained consumers (n = 131) were provided with six strawberry samples (three duplicate cultivars). The trained panel applied DA techniques to profile each strawberry cultivar, and the untrained consumer panel used CATA to select all attributes applying to each sample. A second untrained consumer panel (n = 139) rated their liking of the same sample set on a hedonic general labeled magnitude scale. Results revealed CATA produced moderately comparable product configurations to DA (RV coefficient = 0.760), with similarities in descriptors associated with liking. This research has established CATA as a time and cost‐efficient alternative for the DA methodology, however, when precise definitions and subsequent quantification of the sensory attributes of products are required, DA is a more robust and reliable evaluation tool. Practical applications Rapid sensory analysis tools are becoming increasingly popular for use in industry. The use of consumers applying a check‐all‐that‐apply approach may be employed to understand consumer preferences. This research may be applied to further understand use of the consumer to profile the sensory characteristics of products when compared to a trained sensory panel. In addition, the results may validate the potential replacement of a trained panel for an untrained consumer panel in some situations where a detailed sensory profile, with precise definitions and subsequent quantification of sensory attributes, is not essential.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Oliver

Cicerale

Pang

et al. 2018

Journal of Sensory Studies

View full text Add to dashboard Cite

show abstract

“…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, ).…”

Section: Introductionmentioning

confidence: 99%

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

Wæhrens

Grønbeck

Olsen

et al. 2018

Journal of Sensory Studies

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With increasing attention toward understanding underlying factors of food acceptability, it was investigated how different sensory profiles of berry and vegetable beverages impacted consumers' associations, emotions, view of appropriateness, and consequently liking acquisition. In total, 216 (F = 161, M = 55) subjects (18–66 years) participated in a CATA and liking evaluation. The beverages evoked associations, emotions, and appropriateness for use and these varied with changes of the perceptual properties of the product. Thus, CATA was an appropriate method to collect information about consumer responses beyond liking. Health was most frequently used to describe the beverages. However, associations related to excitement (delicious, good, and summery) and sensory perception (refreshing, mild, and fresh made) of the beverages had the largest influence on liking acquisition with delicious being most influential. Practical implications CATA including consumers' associations, emotions, and appropriateness for use questions was a suitable and valuable method for gathering information on consumer responses in order to move beyond basic liking indications. The outcome highlighted the importance of sensory quality, as the consumers found deliciousness more important for food acceptability than health when evaluating beverages.

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“…The development of new products requires planning about the product to be elaborated, the carrying out of research on the subject, control and use of systematic methods to standardize the elaboration process, able to integrate and optimize the different aspects involved (Bruzzone et al, 2015). According to Kleef et al (2005), the consumer's role is fundamental on each stage of the development of new products, mainly because the product must be in accordance with the preferences of consumers so that acceptance is achieved.…”

Section: Introductionmentioning

confidence: 99%

Check all that apply (CATA) as an instrument for the development of fish products

et al. 2016

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The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product -market research and the sensorial and hedonistic characterization of the final product -the aim was to develop a fish by-product that could respond to the needs of the consumer market. Results showed that the CATA technique is an important instrument for researching the consumer market and indicated the kind of fish by-product to be developed and its desired features. Nugget was the resulting by-product. The second application of CATA made possible the sensorial description of the by-product as being crisp, with little fish odor, light in color, well-seasoned and tasty. Therefore, the CATA technique proved to be an important research instrument in the fish consumption market as well as a quick technique for the complete description of fish nuggets.

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Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Cited by 86 publications

References 45 publications

Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

Check‐all‐that‐applies as an alternative for descriptive analysis to establish flavors driving liking in strawberries

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

Check all that apply (CATA) as an instrument for the development of fish products

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