The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

Dooley, Lauren; Lee, Youngseung; Meullenet, Jean‐François

doi:10.1016/j.foodqual.2009.10.002

Cited by 284 publications

(228 citation statements)

References 22 publications

(23 reference statements)

Supporting

Mentioning

206

Contrasting

Unclassified

Order By: Relevance

“…Check-all-that-apply (CATA) method (Dooley, Lee, & Meullenet, 2010;Ares, Barreiro, Deliza, Gimenez, & Gambaro, 2010) was used to record the responses. The use of a smaller number of consumers with CATA method was utilized because our objective was to capture as many emotions related to coffee drinking.…”

Section: Terminology Refinementmentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

127

114

View full text Add to dashboard Cite

Coffee is the most consumed beverage after water and the second widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the coffee drinking experience. The list of terms was further refined by check-all-thatapply method, resulting in 86 emotions, which included 39 terms from a recently published emotion lexicon for food. In the second part of the study, this lexicon of 86 emotions was used to evaluate six coffee samples of various origins and degrees of roasting with 94 consumers. The emotion intensities before and during drinking were assessed. Consumers were clustered into six clusters based on the acceptability scores, and the appropriate emotions for distinguishing the coffee samples were determined by Stepwise Regression Analysis, which resulted in 44 emotions. Emotion maps for each consumer cluster constructed using Principal Components Analysis revealed that each sample generated distinctive emotional responses, which varied across each cluster. The last part focused on identifying the sensory drivers of emotions to understand the consumer"s perceptions because emotional and sensory experiences determine acceptability and consumption of coffee. Two separate highly-trained panels (a general panel and a coffee panel) performed descriptive analysis of the six coffee samples. After comparing the two panels, the coffee-specific panel data was used to identify the sensory attributes that might be responsible for eliciting certain emotions in the consumers. For instance, darker roasts seem to elicit positive-high energy emotions. Overall, this study is a stepping stone for more in-depth product-specific emotion studies in future. AbstractCoffee is the most consumed beverage after water and the second most widely traded commodity after crude oil. In the past decade or so the market for coffee has exploded. It is no longer competitive for the coffee industry to offer consumers just a "good" cup of coffee. Coffee is mainly consumed for enjoyment and offers consumers the desirable emotional experience.Currently not much work has been done to capture the emotion experiences elicited by coffee drinking, which led to our objective: to identify and assess the feelings that are stimulated by the coffee drinking experience through the development of an emotion lexicon. In the first part of the study, focus groups were utilized to generate and fine-tune a list of emotions that occur during the c...

show abstract

Section: Terminology Refinementmentioning

confidence: 99%

The development of an emotion lexicon for the coffee drinking experience

Bhumiratana

Adhikari

Chambers

2014

Food Research International

127

114

View full text Add to dashboard Cite

show abstract

“…all-that-apply (CATA) tool has been applied to consumers in order to determine which sensory attribute can be the characteristic of a specific product (Dooley;Lee;Meullenet, 2010). In this study, CATA questions were applied together with the acceptance test, in which the consumers determined the best expression to describe the product, allowing a better perception of its acceptance.…”

Section: Resultsmentioning

confidence: 99%

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate

et al. 2016

View full text Add to dashboard Cite

Whey has proteins of high biological value, which has been used as an ingredient in the elaboration of yogurt, milk beverages and as protein concentrates. Food extrusion stands out as one of the most efficient cooking techniques, allowing a number of product types, from soluble flour to convenience products, such as snacks, which have high acceptability by the consumers. Products processed by extrusion, such as those expanded by frying (pellets), have high carbohydrate content, and its enrichment with protein can favor its nutritional aspect. This study aimed to use the whey protein concentrate (WPC) in combination with corn grits in the preparation of pellets. Absolute density, density of expanded pellets, color, crispness index, and pellet sensory acceptance were determined. For the absolute density, contents from 5% to 17% produced denser non-expanded pellets. The higher the WPC content and the temperature of the extruder, the higher the density of the expanded pellets. The crispness index was not altered by the protein content and by the extruder temperature. In the sensory analysis, the preferred samples were the ones with lower WPC levels (5%). We concluded that higher WPC values in the pellets formulation increased their density, but did not alter color and texture, as well as small WPC levels did not affect the acceptance of snacks.Index terms: Extrusion; sensory; texture. RESUMOO soro lácteo possui proteínas de alto valor biológico, e que vem sendo utilizado como ingrediente na elaboração de iogurtes, bebidas lácteas e na forma de concentrados proteicos. A extrusão de alimentos, destaca-se entre as mais eficientes técnicas de cozimento, proporcionando inúmeros tipos de produtos, desde farinhas solúveis a produtos de conveniência como snacks, apresentando alta aceitabilidade pelos consumidores. Produtos processados por extrusão, como os expandidos por fritura (pellets) apresentam teor elevado de carboidratos, e seu enriquecimento com proteína, pode favorecer o aspecto nutricional do mesmo. Neste trabalho, objetivou-se utilizar o concentrado proteico de soro lácteo (WPC) em combinação com o gritz de milho na elaboração de pellets. Foram determinadas a densidade absoluta, densidade dos pellets expandidos, diferença de cor, índice de crocância, além da aceitação sensorial dos pellets. Para a densidade absoluta, teores de 5 a 17% de WPC deixaram os pellets não-expandidos mais densos. Quanto maior foi o teor de WPC e a temperatura do extrusor, maior foi a densidade dos pellets expandidos. O índice de crocância não foi alterado pelo teor de proteína e temperatura do extrusor. Na análise sensorial, as amostras mais preferidas foram as com menores teores de WPC (5%). Concluímos que maiores valores de WPC nas formulações dos pellets aumentaram a densidade dos mesmos, mas não alteraram a cor e a textura, assim como pequenos teores de WPC não alteraram a aceitação dos snacks.

show abstract

“…O formato da questão CATA permite aos consumidores escolher todos os atributos possíveis para descrever o produto, a partir de uma lista apresentada. De acordo com Dooley et al (2010), os termos desta lista podem ser gerados por um painel de avaliadores treinados ou por um grupo de consumidores, ao testar o produto (por exemplo, em um grupo focal). Além disso, os descritores não são limitados aos atributos sensoriais do produto, mas também podem estar relacionados ao uso do produto ou ao conceito em que se encaixam.…”

Section: Check-all-that-applyunclassified

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

Alcântara

Freitas‐Sá

2018

Braz. J. Food Technol.

View full text Add to dashboard Cite

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.

show abstract

The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping

Cited by 284 publications

References 22 publications

The development of an emotion lexicon for the coffee drinking experience

The development of an emotion lexicon for the coffee drinking experience

Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate

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

Contact Info

Product

Resources

About