Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Vidal, Letícia; Ares, Gastón; Hedderley, Duncan; Meyners, Michael; Jaeger, Sara R.

doi:10.1016/j.foodqual.2016.12.013

Cited by 106 publications

(119 citation statements)

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“…The rationale behind this variant, usually called rate‐all‐that‐apply (RATA) questions, is to increase the ability to discriminate samples that have similar sensory characteristics but differ in the intensity of those characteristics (Meyners, Jaeger, & Ares, ). In this sense, Vidal, Ares, Hedderley, Meyners, and Jaeger () compared RATA and CATA across seven consumer studies and concluded that RATA may be recommended for sensory characterization of samples that differ in the intensity of salient sensory characteristics when these are familiar for consumers. An increase in the discriminability of RATA compared to CATA was also reported by Ares and Jaeger () when comparing methodological variants of emoji questionnaires for measuring emotional associations of seafood names in an online survey.…”

Section: Introductionmentioning

confidence: 99%

“…Although RATA questions have been applied for sensory characterization of a wide range of products (Ares, Bruzzone et al, ; Sáenz‐Navajas et al, ; Waehrens, Zhang, Hedelund, Petersen, & Byrne, ; Vidal, Ares et al, ), methodological studies on their reliability (Giacalone & Hedelund, ), and, particularly, comparison with results from DA are still limited (Danner et al, ; Oppermann, de Graaf, Scholten, Stieger, & Piqueras‐Fiszman, ). In this context, the aim of this study was to expand current knowledge, and specifically to compare RATA questions with consumers and DA with trained assessors.…”

Section: Introductionmentioning

confidence: 99%

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A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Ares

Picallo

Coste

et al. 2018

Journal of Sensory Studies

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Consumer‐based methods for sensory product characterization continue to gain popularity. Considering that past research is mostly limited to cases where samples are sensorially simple or markedly different, the aim of this study was to compare descriptive analysis (DA) by trained assessors with product characterizations from consumers using rate‐all‐that‐apply (RATA) questions using samples that can be regarded as quite similar or quite complex. The results from three studies showed that sample differentiation was higher in DA than RATA and that information about sample similarities and differences tended to be dissimilar. The exception was Study 1 where samples were least complex. The discrepancy between the two types of panels was least evident for appearance and color attributes and basic tastes (sweet, sour, and salty), and in these instances, the correlation between attribute intensities was clearly linear (R2 = 0.46). The discrepancy was highest for complex sensory terms and terms relating to specific odors/flavors. While past research suggests that it may be possible to improve the agreement between the two methods by providing consumers with short training (samples, terms, and rating scale), practitioners should consider that training of consumers may reduce the ecological validity of their responses. Practical applications Characterization of the properties of products is a cornerstone activity for sensory professionals, and to achieve this task, several methods are available. This study contributes insight regarding the choice of descriptive analysis (DA) with trained assessors or rate‐all‐that‐apply (RATA) questions with consumers. If the products are not sensorially complex, then product characterization by consumers provide the same insights as DA. However, this study shows that when samples are sensorially complex and/or similar, RATA is less discriminative than DA and provides information about sample similarities and differences that is not the same as that generated by DA. Practitioners are advised to select sensory description methodology based on the objectives of their research, and when an understanding of consumers' perceptions of products is desired, A consumer‐based methodology should be used.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Ares

Picallo

Coste

et al. 2018

Journal of Sensory Studies

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“…Rate‐all‐that‐apply (RATA), a recently introduced rating‐based variant of CATA, allows panels to incorporate intensity measures in the task, thereby increasing the number of terms selected to describe the sample. This technique allows the discrimination of the sample sets with smaller sensory differences compared to CATA …”

Section: Introductionmentioning

confidence: 99%

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists

Park

Kim²,

Jang³

et al. 2018

J Sci Food Agric

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RATA could elicit foreign consumers' sensory representations of an unfamiliar ethnic food that was comparable to that from descriptive analysis, assisting researchers in understanding target consumers' sensory perceptions in a more cost- and time-effective manner. The inclusion of consumer terms in a RATA list and its correlation with descriptive analysis by a native descriptive panel can help with the understanding of foreign consumers' verbal expressions. © 2018 Society of Chemical Industry.

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“…Muitos dos estudos mais recentes LAZO et al, 2016;VIDAL et al, 2016;FLEMING et al, 2015;CADENA et al, 2014;BRUZZONE et al, 2012;DEHLHOLM et al, 2012) comparam as técnicas de perfil sensorial aplicadas nos consumidores com a análise descritiva clássica. Diversos tipos de produtos já foram utilizados, sendo que as mesmas amostras são analisadas pela equipe treinada e por grupos de consumidores.…”

Section: Metodologias Sensoriais Descritivas Mais Rápidas E Versáteisunclassified

“…Jaeger et al (2017) investigaram se contextos evocados influenciam na discriminação hedônica e na caracterização sensorial de produtos, usando o questionário CATA. Vidal et al (2016) apresentaram uma comparação exaustiva entre as metodologias CATA e RATA, com relação ao uso dos termos, à discriminação e às configurações sensoriais das amostras. Meyners (2016) propôs uma modificação na análise de dados da técnica de domínio temporal de sensações (TDS), agregando o formato de questões CATA em intervalos de tempo específicos para realçar as relações entre atributos e respostas hedônicas, de modo a considerar a dimensão temporal das respostas.…”

Section: Alcantara M; Freitas-sá D G Cunclassified

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Metodologias sensoriais descritivas mais rápidas e versáteis -uma atualidade na ciência sensorial Rapid and versatile sensory descriptive methods -an updating of sensory science ResumoOs métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alterações de ingredientes e/ou formulações e na avaliação de produtos durante a estocagem. Porém, a maioria das técnicas descritivas existentes necessita da utilização de avaliadores treinados e emprega uma escala não estruturada para avaliar os produtos. Isto torna as análises demoradas e com custo elevado, devido às exaustivas sessões de treinamento para que os problemas com o uso das escalas sejam minimizados. Com o intuito de reduzir o tempo de análise e os custos inerentes aos testes descritivos, pesquisas recentes têm buscado desenvolver metodologias que permitam a descrição rápida dos alimentos e que possam também ser aplicadas com consumidores. Este trabalho teve como objetivo abordar os progressos da ciência sensorial quanto ao desenvolvimento de novas metodologias descritivas mais rápidas e versáteis. Palavras-chave: AbstractSensory descriptive methods allow for the detection, description and quantification of the sensory attributes present in a food. These methods are used by the food industry to develop new products, for quality control, to change ingredients and/or formulations, and in food storage studies. However, most existing descriptive techniques require the use of trained assessors and rate using unstructured scales to evaluate the foods. This makes the analysis time longer and the analysis cost higher due to the extensive training sessions in order to minimize the problems caused by the use of the scales. In order to reduce the analysis time and costs inherent in the descriptive tests, recent research has aimed to develop methodologies that allow for the rapid description of foods and that can also be applied with consumers. The aim of this study was to consider the progress made in sensory science concerning the development of new faster and more versatile descriptive methodologies. Food Technol., v. 21, e2016179, 2018. Received: Dec. 05, 2016 Accepted: Sept. 27, 2017 1 Introdução KeywordsAs técnicas descritivas são métodos abrangentes e flexíveis, capazes de fornecer informações detalhadas sobre as propriedades sensoriais de um alimento, constituindo-se em uma das mais importantes ferramentas da análise sensorial. Quando utilizadas em conjunto com testes de consumidor, fornecem importantes informações para introdução e http://bjft.ital.sp.gov.br 2 Braz.

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Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Cited by 106 publications

References 34 publications

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Comparison of sensory perception and verbal expression of Korean Kimchi stews between Chinese consumers and Korean trained panelists

Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial

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