Hedonic product optimisation: CATA questions as alternatives to JAR scales

Ares, Gastón; Andrade, Juliana Cunha de; Antúnez, Lucía; Alcaire, Florencia; Swaney‐Stueve, Marianne; Gordon, Sheri; Jaeger, Sara R.

doi:10.1016/j.foodqual.2016.08.011

Cited by 41 publications

(36 citation statements)

References 28 publications

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“…The previously stated is important because it has been recognized that taste, flavor, appearance, and texture are very important characteristics which determine food selection by the consumers (Andersen, Brockhoff, & Hyldig, 2019;Budžaki et al, 2014), and for that reason it is recommended to evaluate them during the process of food development. In this sense, the just-about-right (JAR) method applied together with hedonic evaluation allows the food scientist to identify the direction of the changes recommended for the formulation of the food in order to improve the sensory characteristics in products (Ares et al, 2017;Lawless & Heymann, 2010;Li, Hayes, & Ziegler, 2015).…”

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confidence: 99%

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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Spent coffee grounds (SCG) represent an environmental problem, although their composition makes them an interesting, re‐valuable product to be incorporated in food. In this work, texture characteristics, proximate composition, total phenolic compounds (TPCs) content, and antioxidant activity were evaluated in cookies added with SCG (0.0, 10.0, 17.5 and 25.0 g/100 g). Intensity of specific sensory characteristics in cookies added with SCG was evaluated by 131 consumers using the just‐about‐right scale. Texture characteristics were not affected by SCG content. Crude fiber, fat, ash and TPC content increased with the increment of SCG in cookies (p < .01). All the cookies added with SCG were pleasant for consumers, although cookies with 17.5 g SCG /100 g were preferred (p < .05). Intensity of coffee flavor and granulosity seemed to determine its acceptance. Adding 17.5 and 25.0 g SCG/100 g in cookies allows to obtain a product acceptable for consumers, considered as dietary fiber source. Practical applications Spent coffee grounds (SCG) are considered an underutilized by‐product by its high content of fiber and presence of antioxidant compounds. During development of functional foods, it is recommendable that the product shows an attractive composition, but also enjoyable sensory characteristics, which make it acceptable for consumers. Inclusion of SCG in cookies is a viable alternative for adding value to this by‐product, reducing waste, and, at the same time, obtaining an interesting, functional food.

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mentioning

confidence: 99%

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Aguilar‐Raymundo¹,

Sánchez-Páez

Gutiérrez‐Salomón

et al. 2019

J Food Process Preserv

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“…That strategy of not From the initial list of 24 attributes, 11 (slime, brownish color, darker spots, greenish spots, rancid, sulfur, mold, ammoniac/rotten, butter, piquant, sweet) were withdrawn from the analysis if they were used by less than 20% of participants for all the storage durations [43]. That strategy of not considering results checked by less than 20% of consumers is widely used [44][45][46][47]. Plaehn [48] justifies this from a practical manufacturer's point of view that usually weighs risk versus revenue and profit margin.…”

Section: Aging Testmentioning

confidence: 99%

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

Silva

Pereira

Rouxinol³

et al. 2020

Foods

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Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.

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“…Estudos recentes exploram abordagens diferentes no uso da metodologia CATA, em busca da inovação no desenvolvimento de produtos. Ares et al (2017) utilizaram o questionário CATA para identificar como os produtos diferem do produto ideal esperado pelos consumidores, incluindo termos no questionário CATA com conotações de intensidade hedônica (por exemplo, não suficientemente doce, doce demais) e aplicando o questionário CATA para caraterização dos produtos experimentados e dos produtos ideais (ou idealizados). Jaeger et al (2017) investigaram se contextos evocados influenciam na discriminação hedônica e na caracterização sensorial de produtos, usando o questionário CATA.…”

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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Hedonic product optimisation: CATA questions as alternatives to JAR scales

Cited by 41 publications

References 28 publications

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

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

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