Experimental consideration for the use of check‐all‐that‐apply questions to describe the sensory properties of orange juices

Lee, Youngseung; Findlay, Chris; Meullenet, Jean-François

doi:10.1111/j.1365-2621.2012.03165.x

Cited by 42 publications

(26 citation statements)

References 11 publications

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“…Between-participants balanced presentation of the terms of a CATA question is necessary to avoid biased results Castura, 2009;Lee et al, 2013). Besides, Ares, Etchemendy, et al (2014) recommended balancing presentation order within-participants to increase consumers' attention to the task.…”

Section: Discussionmentioning

confidence: 98%

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Recommendations for use of balanced presentation order of terms in CATA questions

Ares

Reis

Oliveira

et al. 2015

Food Quality and Preference

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Section: Discussionmentioning

confidence: 98%

“…Terms located at the beginning of the list are more frequently selected than those located at the end Castura, 2009;Lee, Findlay, & Meullenet, 2013;Rasinski, Mingay, & Bradburn, 1994). This bias has been reported to affect conclusions regarding similarities and differences among samples .…”

Section: Introductionmentioning

confidence: 93%

Recommendations for use of balanced presentation order of terms in CATA questions

Ares

Reis

Oliveira

et al. 2015

Food Quality and Preference

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“…In consumer research, CATA questions are usually composed of 10 to 40 terms (Ares et al ., , 2014aDooley et al ., 2010;Jaeger et al ., 2013a;Lee et al ., 2013;Parente et al ., 2010). Results reported by Ares et al .…”

Section: Type and Number Of Termsmentioning

confidence: 94%

“…Hence, the order in which the terms are presented has been consistently reported to bias responses to CATA questions in marketing and survey research (Rasinski et al .,1994;Smyth et al ., 2006) and also for the application of CATA questions for sensory characterization of food products (Ares and Jaeger, 2013;Castura, 2009;Lee et al ., 2013). Castura (2009) reported that terms located at fi rst positions within a block of terms increased the number of selections from 2.6% to 5.9%, and that the frequency of selection increased 10-20% when terms were located in the fi rst row and fi rst column.…”

Section: Order Of the Termsmentioning

confidence: 98%

Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome

Ares

Jaeger

2015

Rapid Sensory Profiling Techniques

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“…These descriptors can consider a variety of attributes (Meyners, Castura, & Carr, ), not only sensory ones, but also related to product usage or concept (Dooley et al, ). Some examples of the application of CATA questions for sensory characterization include orange‐flavored powdered drinks (Ares, Varela, Rado, & Giménez, ), orange juice (Lee, Findlay, & Meullenet, ), syrah wines (Alencar et al, ), rice (Pramudya & Seo, ), and Minas frescal cheese (Oliveira et al, ). The CATA methodology was successfully used to assess the impact of information received by consumers on sensory perception of food (Grasso et al, ; Reis et al, ; Schouteten et al, ).…”

Section: Introductionmentioning

confidence: 99%

Influence of information received by the consumer on the sensory perception of processed orange juice

Pereira

Honorio

Gasparetto

et al. 2019

Journal of Sensory Studies

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This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers. Fresh, pasteurized, commercially sterilized, frozen concentrated, fruit liquid concentrated, and powered drink mix orange juices were selected as the types of juice. Acceptance and check‐all‐that‐apply tests were carried out in three different conditions: (a) blind, (b) informed (juice processing characteristics, price, ingredients, and shelf‐life), and (c) given the information relative to each type of juice, although the samples tasted were identical and comprised a mix of fresh, sterilized, and powdered drink juices. Results showed that fresh juice was preferred in all tests (even in c, when the same juice mix was served for all samples) and that the acceptance of processed juices (mainly pasteurized, sterilized, and frozen concentrated) was higher in the informed tests. Moreover, the third test (serving the same juice mix) clearly showed how positive–negative information can change the consumer perception about the product. These results highlight the need to improve consumers' access to information about juice processes, helping them to be more aware of processed food products. Practical Application Consumers' rejection regarding processed juices is growing due to associating them with processed food and adverse health effects. Results of this study show that consumers easily recognize and prefer fresh juice and consistently reject processed samples when no information about the products is given. On the other hand, information on processing characteristics, ingredients, durability, and price positively influenced consumer acceptance of processed juices, especially those produced only with oranges (without sugar, water, or additives), regardless of the form of processing. Therefore, the juice industry can use consumer access to information about product characteristics as a marketing strategy.

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Experimental consideration for the use of check‐all‐that‐apply questions to describe the sensory properties of orange juices

Cited by 42 publications

References 11 publications

Recommendations for use of balanced presentation order of terms in CATA questions

Recommendations for use of balanced presentation order of terms in CATA questions

Check-all-that-apply (CATA) questions with consumers in practice: experimental considerations and impact on outcome

Influence of information received by the consumer on the sensory perception of processed orange juice

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