Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples

Esmerino, Erick A.; Filho, Elson Rogério Tavares; Carr, B. Thomas; Ferraz, Juliana P.; Silva, Hugo L.A.; Pinto, Letícia Pereira; Freitas, Mônica Q.; Cruz, Adriano G.; Bolini, Helena Maria André

doi:10.1016/j.foodres.2017.06.001

Cited by 86 publications

(68 citation statements)

References 51 publications

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“…These developments further allow industry stakeholders to recognize the sensory features of ideal products and characteristics that warrant reformulation (Oliveira et al., ). Rapid characterization methods such as Check‐all‐that‐apply (CATA), Projective Mapping, and Pivot Profiles can be useful as these tests provide a total assessment of products and take all sensory traits into account (Cruz et al., ; Esmerino et al., ; Valentin, Chollet, Lelièvre, & Abdi, ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

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125

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

Self Cite

125

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“…This coefficient depends on the relative position of the points in the configuration and is independent of the rotation and translation [28]. The minimum value to assert that two configurations are relatively similar that has been used in different articles when performing comparisons is between 0.65 and 0.90 and has been widely used in the comparison of data obtained with consumers through PP, CATA questions and Napping [18], PP and free comments [17], Napping in different conditions [30], questions [23,31], different instances of word associations [32], and in performance evaluations of panels of trained sensory assessors [33].…”

Section: Discussionmentioning

confidence: 99%

“…Pivot profile (PP) is a rapid descriptive methodology developed by Thuillier [15] to obtain descriptive information based on the free description technique and is very commonly used in that area. The methodology has been used in the sensory characterisation of champagnes [16] and dairy products, such as chocolate ice cream [17] and Greek yoghurts [18]. Although this methodology allows a very good description of the products evaluated, the data analysis is often very difficult and slow because all the text generated by the assessors must be analysed and interpreted [19].…”

Section: Introductionmentioning

confidence: 99%

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

2018

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Abstract:During the development of a food product, the application of rapid descriptive sensory methodologies is very useful to determine the influence of different variables on the sensory characteristics of the product under development. The Pivot profile (PP) and a variant of the technique that includes check-all-that-apply questions (PP + CATA) were used for the development of a milk drink fermented from demineralised sweet whey. Starting from a base formula of partially demineralised sweet whey and gelatin, nine samples were elaborated, to which various concentrations of commercial sucrose, modified cassava starch, and whole milk powder were added. Differences in sucrose content affected the sample texture and flavour and the modified starch was able to decrease the fluidity and increase the texture of creaminess and firmness, of the samples. The two applied sensory methodologies achieved good discrimination between the samples and very similar results, although the data analysis was clearly simplified in relation to the difficulty and time consumed in the PP + CATA variant.

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“…Consumer ratings were expressed on a five‐point scale ranging from ‘dislike extremely’ (1) to ‘like extremely’ (5) as described by Bertolino et al (). This was the same scale used in the study of Esmerino et al () on projective techniques in the science of sensory analysis.…”

Section: Methodsmentioning

confidence: 99%

Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

Abdesslem

Moussa

Boulares

et al. 2019

Int J of Dairy Tech

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Yoghurt was prepared by adding three concentrations of fennel essential oil (FEO) (2.5, 5 and 7.5 µL) in 100 mL of pasteurised milk. Fennel essential oil did not affect the viability of yoghurt starters during fermentation. Based on sensory analysis, only the 5‐µL FEO concentration was incorporated in order to investigate the physicochemical and microbiological properties of enriched yoghurt during storage. Results showed that FEO in yoghurt did not significantly affect the quality after acidification (P > 0.05). However, total solid content, syneresis and lightness (L*) differed significantly (P < 0.05). Bacterial counts indicated that the control yoghurt had the highest values. Fortified yoghurt had an increased shelf life of 29 days.

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Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples

Cited by 86 publications

References 51 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Application of a Pivot Profile Variant Using CATA Questions in the Development of a Whey-Based Fermented Beverage

Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

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