Identifying drivers of liking for Korean traditional rice wine (
            <i>Yakju</i>
            ) across different age groups by penalty analysis based on the CATA method

Lee, Sanghyeok; Kwak, Han Sub; Jung, Ji‐yoon; Kim, Sang Sook; Lee, Youngseung

doi:10.1002/jib.649

Cited by 4 publications

(10 citation statements)

References 44 publications

(75 reference statements)

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“…Yang et al [65] reported that yellow-or orange-colored complexes can be formed due to the different yeast or starter used in rice wine. Low OL for product C (below 4.0, refer to Table 2) may be attributed to this strong "yellowness" However, this is not in agreement with a previous study [64] that reported that such an appearance as "yellowness" showed little or no negative impact on the OL of yakju. This inconsistency may be because a larger proportion of consumers (>80%) perceived this product as less sweet in the current study.…”

Section: Penalty Analysis (Pa) Of Cata-jar Methodscontrasting

confidence: 65%

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Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Lee

Kwak

Kim

et al. 2021

Foods

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This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.

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Section: Penalty Analysis (Pa) Of Cata-jar Methodscontrasting

confidence: 65%

“…PA is a useful tool to analyze the potential penalty paid by the product regarding reduced OL for not being "just about right" on an attribute, and the penalty is often called the mean drop in OL [64]. PA with data from CATA questions was introduced based on the ideal profile concept [24,29].…”

Section: Penalty Analysis (Pa) Of Cata-jar Methodsmentioning

confidence: 99%

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Lee

Kwak

Kim

et al. 2021

Foods

Self Cite

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“…PLS regression was also conducted using PS and CATA results, attributes (matrix X : independent variable), and hedonic mean (matrix Y : dependent variable) (Lee et al, 2021) to filter the most significant attributes to predict the sensory drivers of liking.…”

Section: Methodsmentioning

confidence: 99%

“…Sensory drivers of liking are the attributes with the most relevant positive effects on general taste, aroma, appearance, and texture (Kuesten & Bi, 2018; Lee et al, 2021). Like this, the sensory drivers of liking are the sensory attributes that drive product acceptance (Moskowitz, 2002; Rocha et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche

Rodrigues,

Amorim,

de Souza

et al. 2023

Journal of Sensory Studies

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Product sensory description is a fundamental action in sensory science, traditionally achieved through descriptive sensory tests. Rapid methods (Sorting and check all that apply [CATA]) that do not require trained sensory panels have been increasingly implemented to save time and costs. Considering the traditionality of the CATA method, this study is an extension of previous research on sensory drivers of liking of dulce de leche, comprising an investigation of Preference Sorting (PS) versus CATA to compare the results and information obtained from both techniques. PS and CATA tests showed similar results in determining dulce de leche sensory drivers of liking. However, some differences on sensory description were noted. Consumers considered the PS test more difficult than CATA. PS proved to be an alternative in determining the product sensory drivers of liking for a screening of a large number of samples, providing similar results to the traditional test—the CATA test.Practical ApplicationsThe findings of this study show practical utility for consumer‐based methodologies, focusing on sorting tasks and sensory drivers of liking determination, complementing the preference sorting studies in a comparative perspective with a traditional sensory method to understand the technique and its applicability better. In addition, they are useful for Brazilian dulce de leche producers as they enable an understanding of consumer preferences to plan production, marketing, and commercialization strategies.

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Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

Liou

Chen

et al. 2022

Foods

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The sensory qualities of Taiwanese teas are evaluated by the experts from the Tea Research and Extension Station (TRES) at tea competitions held annually. The prices of Taiwanese teas are also influenced by the results of these tea competitions. However, a tea winning an award and having a high sensory quality and price does not mean that it is liked by Taiwanese consumers. The check all that apply method (CATA) is a scientific method of sensory evaluation. It is able to evaluate the sensory characteristics with consumers and is cheap and time-saving. Twelve samples of γ-aminobutyric acid (GABA) Oolong tea made by the Taiwan Tea No. 12 cultivar were selected from the first Taiwanese GABA tea competition in 2020. The aim of this research was to study young Taiwanese consumers’ acceptability for GABA Oolong tea infusions, and their opinions towards the sensory qualities of teas through questionnaires composed of CATA questions and hedonic scales. Based on the results, the CATA method identified 21 important descriptive terms for GABA tea that were selected by over 20% of consumers. It was found that the consumers like GABA Oolong teas with 13 specific sensory characteristics, but dislike the ones with another 6 specific sensory characteristics. We conjecture that the different process of tea production will affect consumers’ preference for GABA Oolong tea. Overall, GABA Oolong tea has the same delightful sensory characteristics as traditional Taiwanese specialty Oolong teas, and is liked by the young Taiwanese consumers.

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Identifying drivers of liking for Korean traditional rice wine ( Yakju ) across different age groups by penalty analysis based on the CATA method

Cited by 4 publications

References 44 publications

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

Preference sorting versus Check‐All‐That‐Apply on sensory drivers of liking determination: A complementary study assessing dulce de leche

Understanding Young Taiwanese Consumers’ Acceptance, Sensory Profile, and Drivers of Liking for GABA Oolong Tea Beverages with Cold Infusions

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