Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee

Wang, Shiqin; Ng, Keng Hong; Yee, Kwan Hiu; Tang, Yihang; Ma, Rui; He, Wenmeng

doi:10.1016/j.foodqual.2023.104858

Cited by 11 publications

(6 citation statements)

References 73 publications

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“…However, contrary to our results in which confidence ellipses had the same size according to both methods, they found that the Pivot-CATA decreased the size of the 95% confidence ellipses compared with CATA. The reasons leading to such difference in ellipse size remain unclear, as Wang et al (2023) gave no explanation, and this could be an objective of further studies. In another study, Miraballes et al (2018) found similar results between Pivot-CATA and Pivot© Profile, but they did not perform comparisons with CATA.…”

Section: Discussionmentioning

confidence: 99%

“…In a recent study by Wang et al (2023), a similar comparison between CATA and APT was performed, the equivalent of APT was called Pivot-CATA. In this study, they also found that the sum of CA axes, which shows the proportion of variance explained by horizontal and vertical dimensions, was greater in CATA than in Pivot-CATA.…”

Section: Discussionmentioning

confidence: 99%

“…Researchers recently published the development of a similar method, called "PP + CATA" or "Pivot-CATA," which they tested with wheybased fermented beverages (Miraballes et al, 2018) and instant black coffee (Wang et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

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Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students

Nougarède,

Diot,

Maza

et al. 2023

Journal of Sensory Studies

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The Check‐All‐That‐Apply (CATA) method was compared with the Adapted‐Pivot‐Test (APT) method, a recently published method based on pair comparisons between a coded wine and a reference sample, called pivot, and using a set list of attributes as in CATA. Both methods were compared using identical wines, correspondence analyses and Chi‐square test of independence, and very similar questionnaires. The results showed that CATA was more robust and more descriptive than the APT with 50–60 panelists. The p‐value of the Chi‐square test of independence between wines and descriptors dropped below 0.05 around 50 panelists with the CATA method, when it never dropped below 0.8 with the APT. The discussion highlights differences in settings and logistics which render the CATA more robust and easier to run. One of the objectives was also to propose an easy set‐up for university and food industry laboratories.Practical ApplicationsOur results describe a practical way of teaching and performing the CATA method with university students and online tools, as well as in extension courses. It should have applications with consumer studies for the characterization of various food products. Additionally, we provide an improved R script for correspondence analyses used in sensory characterization and a Chi‐square test to estimate the number of panelists leading to robust results. Finally, we give a set of data that could be useful for sensory and statistics teaching.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students

Nougarède,

Diot,

Maza

et al. 2023

Journal of Sensory Studies

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“…Various types of rapid sensory techniques have been used to assess the sensory profiles of food and products [ 1 ]. In particular, these various sensory techniques have been compared to obtain more insight about not only products but also sensory methodologies themselves [ 2 , 3 , 4 ]. In recent decades, various consumer-oriented rapid methodologies have been studied as alternatives to conventional sensory profiling methods [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Heo

Kim

et al. 2023

Foods

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Consumer-oriented rapid profiling methodologies, including free-choice profiling (FCP) and polarized sensory positioning (PSP), have been studied in recent decades, highlighting alternative aspects of conventional descriptive analysis (DA). In the present study, water samples were evaluated using DA, FCP, and PSP with open-ended questions to compare the sensory profiles. Ten bottled water samples and one filtered water sample were evaluated by a trained panel for DA (n = 11), a semi-trained panel for FCP (n = 16), and naïve consumers for PSP (n = 63). The results were analyzed using principal component analysis for DA and multiple factor analysis for FCP and PSP data. The water samples were discriminated by their total mineral content, which was mainly associated with heavy mouthfeel. The overall discrimination patterns for the samples were similar between FCP and PSP, whereas DA showed different patterns. Sample discrimination through confidence ellipses from DA, FCP, and PSP showed that two consumer-oriented methodologies distinguished samples more clearly than DA. Throughout this study, consumer-oriented profiling methodologies were able to be used to investigate sensory profiles and provide rich information on consumer-derived sensory attributes even for subtly different samples.

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“…One of the most used methods of characterizing consumer sensory products is check-all-that-apply (CATA) [4]. In this method, consumers are presented with a list of terms, attributes, or phrases, and then, asked to mark as many options as necessary to describe the product under review [5][6][7]. One of the main advantages of the CATA method is the simplicity and speed with which the analyses are performed [8].…”

Section: Introductionmentioning

confidence: 99%

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Amorim,

Dutcosky,

Becker

et al. 2023

Applied Sciences

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Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes.

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Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee

Cited by 11 publications

References 73 publications

Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students

Comparison of Check‐All‐That‐Apply and Adapted‐Pivot‐Test methods for wine sensory characterization with a panel of untrained students

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

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