Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments

Ares, Gastón; Jaeger, Sara R.

doi:10.1016/j.foodqual.2014.10.004

Cited by 58 publications

(44 citation statements)

References 43 publications

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“…Considering that previous research (Ares & Jaeger, 2015) has shown that hedonic questions do not bias responses to CATA questions, the similarity between sensory spaces obtained using CATA questions and descriptive analysis is not expected to be influenced by concurrent elicitation of sensory and hedonic data.…”

Section: How Similar Are the Elicited Sample Configurations And Produmentioning

confidence: 84%

“…It also fails to acknowledge that sensory characterisation with consumers can address individual differences in perception and contribute to a better understanding of hedonic segmentation (Hayes, 2015;Moskowitz & Bernstein, 2000). In this sense, previous research has highlighted that consumers with different preference patterns describe samples differently using CATA questions, particularly for terms related to complex sensory characteristics or attribute intensity (Ares & Jaeger, 2015).…”

Section: How Similar Are the Elicited Sample Configurations And Produmentioning

confidence: 96%

See 1 more Smart Citation

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Ares

Antúnez

Bruzzone

et al. 2015

Food Quality and Preference

Self Cite

105

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Section: How Similar Are the Elicited Sample Configurations And Produmentioning

confidence: 84%

Section: How Similar Are the Elicited Sample Configurations And Produmentioning

confidence: 96%

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Ares

Antúnez

Bruzzone

et al. 2015

Food Quality and Preference

Self Cite

105

View full text Add to dashboard Cite

“…Furthermore, hedonic liking was assessed concurrently with the CATA scores. Although research with adults showed that hedonic or sensory profiling bias is unlikely to occur when both methods are concurrently assessed (Ares & Jaeger, ; Jaeger & Ares, ; Jaeger et al, ; Schouteten, Gellynck, et al, ), it is unclear whether that is also the case when working with children. Finally, the terms were listed alphabetically and were not randomized between the participants.…”

Section: Discussionmentioning

confidence: 99%

Predicting children's food choice using check‐all‐that‐apply questions

Verwaeren

Gellynck

Lagast

2018

Journal of Sensory Studies

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Traditional descriptive methods for obtaining sensory profiles are difficult to apply with children because these measurements are complex, requiring lengthy concentration and adequate training. Therefore, research has examined the possibility of working with the check‐all‐that‐apply (CATA) method, which is quite easy to use, especially given the lack of scaling. However, the question arises as to what extent the CATA questions bear additional information compared to the hedonic assessment for food choice prediction. Therefore, this study examined the value of CATA questions for predicting actual food choice for 149 children (aged 11–13 years) using five biscuits. The data showed that including CATA questions resulted in significantly better prediction of actual food choice. Moreover, the CATA questions provided discriminating sensory profiles for the samples, and this method was even able to discriminate between similarly‐liked samples. Practical applications This study indicates that using CATA questions has an added value, not only to better discriminate between equally liked samples, but also to better predict children's food choice. Given the ease of use with (younger) children, this method could provide additional insights into how children perceive the sensory attributes of food products. Therefore, the CATA method could be useful for both scientific research, as well as for industry, in considering the input of children, which will better reflect their actual food choice.

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“…While it is unclear if combining both question types could have influenced the results, several studies with adults suggest that sensory characterizations using the CATA approach is not likely to influence the hedonic assessment of food products (Jaeger & Ares, ; Jaeger et al, ). Further, Ares and Jaeger () concluded that there is little effect of asking the hedonic liking on the sensory product characterization of foods. It has been recommended to include hedonic measurements before asking emotional profiling in order to reduce potential bias (King et al, ) which has been taken into account in the design of this study.…”

Section: Discussionmentioning

confidence: 99%

“…Sensory terms were selected based upon pilot work, using the same procedure as for the emotional term selection described above, and previous research (Ares & Jaeger, ; Ares & Jaeger, ; Ares, Varela, Rado, & Giménez, ; Jaeger et al, ; Jaeger et al, ; Vidal et al, ). The sensory terms covered all sensory modalities, among which appearance, aroma, flavor, and texture (Ares & Jaeger, ; Ares et al, ).…”

Section: Methodsmentioning

confidence: 99%

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

Schouteten

Steur

Lagast

et al. 2017

Journal of Sensory Studies

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Sensory and emotional profiling by consumers is gathering interest among scientists and companies as it could help to better understand the motives for food choice. Although children and teenagers are important food consumer groups, they are underrepresented in sensory research and little is known on how children and teenagers perform on these tasks. Therefore, this study investigates the emotional and sensory profiling of a traditional biscuit product among 122 children and teenagers (10–14 years old). The check‐all‐that‐apply (CATA) approach has been applied for conducting the emotional and sensory profiling task using an age‐appropriate protocol. Children and teenagers evaluated four different samples (market leader, store brand, small producer, and local bakery) and assessed their overall liking under three conditions: blind, expected (brand logo) and informed. Overall liking differed significantly among the samples and brand information influenced the informed liking scores. Samples were associated with different emotional profiles and sensory attributes by the children and teenagers. Practical applications This study illustrates the potential of using CATA questions for obtaining emotional connotations and sensory attributes of food products with children and teenagers. Together with the insights regarding their attitudes toward traditional food products and store brands, this could help producers when developing promotion initiatives to bring their traditional food products to a potential market of young consumers. Including both sensory and emotional measurements yield interesting insights for the product development if companies want to produce products in alignment with the brand message. Further, this study shows that branding influences not only the overall liking but also the sensory perception of the food products. Therefore, this study adds to the discussion on the need and importance of a more realistic product presentation during sensory testing.

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Examination of sensory product characterization bias when check-all-that-apply (CATA) questions are used concurrently with hedonic assessments

Cited by 58 publications

References 43 publications

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

Predicting children's food choice using check‐all‐that‐apply questions

Emotional and sensory profiling by children and teenagers: A case study of the check‐all‐that‐apply method on biscuits

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