Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

Ares, Gastón; Dauber, Cecilia; Fernández, Elisa; Giménez, Ana; Varela, Paula

doi:10.1016/j.foodqual.2013.05.014

Cited by 145 publications

(161 citation statements)

References 37 publications

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“…In the present, the position of the ideal product in the sample spaces was close to that of the samples with the highest overall liking scores (samples 3, 5 and 7) for both methodologies, confirming the consistency of the information. Similar results were reported by Worch et al (2012aWorch et al ( , 2012c using intensity scales and Ares, Dauber, et al (2014) using CATA questions.…”

Section: Discussionsupporting

confidence: 87%

“…For this reason, the use of check-all-that-apply (CATA) questions to identify consumers' ideal products could be an alternative approach that gets rid of scaling issues (Ares, Dauber, Fernández, Giménez, & Varela, 2014;Meyners, Castura, & Carr, 2013). In this methodology consumers are presented with a list of terms and asked to select all those that apply to describe the sensory characteristics of the sample and the ideal product (Meyners & Castura, 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Bruzzone

Vidal

Antúnez

et al. 2015

Food Quality and Preference

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Section: Discussionsupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Bruzzone

Vidal

Antúnez

et al. 2015

Food Quality and Preference

Self Cite

View full text Add to dashboard Cite

“…Penalty analysis based on the comparison of consumer perception of the samples and their ideal product provided information about the impact of deviation from the ideal on liking scores, directly from consumers (Ares et al, 2014).…”

Section: The Ideal Sucrose Concentrationmentioning

confidence: 99%

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

Palazzo

Bolini²

2017

JFS

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According to the consumers' demand for healthy and nutritional food without loss of sensory perception, a study based on sucrose substitution appears to be interesting for the food industries. Thus, this study associated the most significant attributes of diet chocolate ice cream aimed to obtain a high acceptance. The difference between the ice cream samples was related to sucrose concentration (12, 14, 16, 18 and 20%). Groups of 122 potential consumers of chocolate ice creams took part in an affective test using a nine-centimeter unstructured scale. The same group analyzed the samples using a 7-point Just About Right scale (JAR) regarding sweetness, chocolate flavor and smoothness. A Penalty analysis was used to identify potential directions for the ice cream's improvement, based on consumer tests. After choosing the best formulation of the sucrose sample, a magnitude estimation procedure was performed. The sweeteners used to replace the sucrose were: sucralose, stevioside, neotame, neosucralose and an aroma blend (aroma/sucrose). Penalty analysis based on JAR scales showed that smoothness and chocolate flavor were the most penalizing sensory characteristics causing significant drop in chocolate ice cream acceptability. Thus, the aroma Journal of Food Studies ISSN 2377-1356 2017, No. 1 2 compound and neosucralose blend showed the best sucrose replacements.

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“…The CATA method requires minimal instruction, is relatively easy to perform and is completed quickly (Dooley et al 2010). CATA's potential for eliciting reliable product characterizations has come mostly from consumers (Ares et al 2014, Ares et al 2015, with a similar procedure having reportedly been used with trained assessors (Campo et al 2010). To our knowledge, this technique has not been previously used when performing free selection of descriptive terms by trained panelists.…”

Section: Introductionmentioning

confidence: 99%

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)

Lazo

Claret

Guerrero

2016

Journal of Sensory Studies

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The quality and reliability of descriptive profiles are closely linked to an accurate selection of the attributes included therein. Descriptive profiles with trained assessors often face challenges stemming from consensual procedures and the risk of forgetting some relevant descriptors. To overcome these problems, the suitability of two nonconsensual methods performed by trained assessors, namely free choice profiling (FCP) and check-all-that-apply (CATA), are examined and compared when building a sensory profile for fish.Eighteen trained panelists having similar training were randomly split into two groups of nine assessors each. One group evaluated different fish species using CATA and the other using FCP, with both groups adopting the same experimental design.Although both methodologies generated an important number of sensory descriptors for the tested products, noticeable differences among methods were observed. CATA performed better than FCP in terms of the descriptive ability and slightly better regarding the discriminant capacity. Both methods provided similar product location in the multidimensional space. The RV coefficient was significantly different from zero for all the sensory modalities except for odor and texture. However, noticeable differences were observed in product description. The main limitations of the study were also discussed. PRACTICAL APPLICATIONSSensory descriptive analysis is normally the first step in the characterization of a food product, thus providing valuable information for food companies when designing and/or improving a product. This study shows and compares the usefulness of two methods, namely CATA and FCP, to obtain descriptive profiles, thus avoiding some of the bias linked to consensual procedures. Both methods are suitable for product discrimination, although they provide different sensory characterization for the different samples. The use of trained assessors, both with CATA and FCP, might increase the quality of a descriptive profile by avoiding useless terms and, especially in the case of CATA, ensuring that the most relevant descriptors are included.

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Penalty analysis based on CATA questions to identify drivers of liking and directions for product reformulation

Cited by 145 publications

References 37 publications

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts

Sweeteners in Diet Chocolate Ice Cream: Penalty Analysis and Acceptance Evaluation

A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check‐All‐That‐Apply (CATA) vs. Free Choice Profiling (FCP)

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