Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing

Melendrez-Ruiz, Juliana; Chambaron, Stéphanie; Saldaña, Erick; Monnery-Patris, Sandrine; Arvisenet, Gaëlle

doi:10.1016/j.appet.2021.105887

Cited by 6 publications

(6 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, Rizk & Treat [ 28 ] found that consumers tend to regard as healthier those products in which there is a qualifying nutrient; the presence of the claim seems to mask the other nutrients present (the healthiness of a rich in sugar product was regarded as higher when the product also had a high fibre content). Melendrez Ruiz et al [ 4 ] studied consumers' responses to different processing categories of pulses, finding that people prefer unprocessed products, as they consider the processed type unhealthier. Products being perceived as healthier because of a favourable NutriScore also exhibit a higher purchase intention, as found by De Temmerman et al [ 29 ].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Claudia¹,

Isabel²,

Sonia³

et al. 2023

Heliyon

View full text Add to dashboard Cite

Section: Resultsmentioning

confidence: 99%

“…Melendrez et al [ 4 ] studied the perception of differently processed pulses and found that the degree of processing of the product was the factor influencing its image the most. Raw products were perceived as natural and good for health, while the processed types (canned or ready-to-eat) were perceived as bad for health.…”

Section: Introductionmentioning

confidence: 99%

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Claudia¹,

Isabel²,

Sonia³

et al. 2023

Heliyon

View full text Add to dashboard Cite

“…In the final stage of the study, 12 visual stimuli were characterized using CATA questionnaire and ex-pected liking (Melendrez-Ruiz et al, 2022). Twelve visual stimuli were created using a four-by-three factorial arrangement, with four levels of bee pollen addition: 0%, 3%, 5%, and 8%; and three levels of claims: "without claim," "with added bee pollen," and "with added bee pollen that increases immunity and prevents cancer."…”

Section: Expected Liking and Characterization Of Bread Stimulimentioning

confidence: 99%

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

Pestana M. da Silva,

Mabel Selani,

Saldaña

et al. 2024

Sci. agropecu

View full text Add to dashboard Cite

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

show abstract

“…Both projective mapping and CATA have been used to study a myriad of different products, see the references in the book by Varela and Ares (2014), or (Beekman & Seo, 2022; Lin et al, 2022; Melendrez‐Ruiz et al, 2022; Moss et al, 2022a; O'Brien et al, 2022; Selani et al, 2022; Varela et al, 2022) for just a few very recent references studying some local and particular products. It is remarkable that out of the 195 works using projective mapping that were included in the recent review by Moss and McSweeney (2022), only 11% used both projective mapping and CATA.…”

Section: Introductionmentioning

confidence: 99%

Image‐based evaluation of beers at an online Pint of Science festival using projective mapping, check‐all‐that‐apply, and acceptability

Orden

Fernández‐Fernández

Tejedor-Romero

2023

Journal of Sensory Studies

View full text Add to dashboard Cite

A total of n = 67 untrained attendants at an outreach science festival, online because of the COVID‐19 pandemic but usually held at bars, used pictures of the brand logos to evaluate eight beers among the most commonly consumed in Spain. Projective mapping, acceptability and check‐all‐that‐apply (CATA) were used, in all cases leading to a clear picture of the consumers' opinion. For projective mapping the panel provided four clear groups, the first dimension replicating the acceptability outcome and the second dimension separating the national beers from the foreign one. For CATA the panel differentiated beers on the basis of 8 of the 10 attributes considered. The best‐ and worst‐rated beers in acceptability were associated, respectively, with positive and negative emotions from CATA, the worst‐rated one being the only beer of type Pilsener and the one with the least alcohol. Practical Applications Not many works combined the use of projective mapping, check‐all‐that‐apply, and acceptability. This study contributes to a better understanding of how those three techniques complement each other to shed light on the consumers' preference about commercial beers, based on images of their logos. The results obtained would be helpful for beer manufacturers in order to interpret the perception of commercial beers in a large market like Spain. Furthermore, this study shows the appropriateness of two‐way feedback between research and outreach activities.

show abstract

Using CATA tests to capture consumers’ mental representations elicited by images of pulse-based food products with different levels of processing

Cited by 6 publications

References 24 publications

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Towards halving food waste: A comparative study using orange juice by-product in dairy desserts

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

Image‐based evaluation of beers at an online Pint of Science festival using projective mapping, check‐all‐that‐apply, and acceptability

Contact Info

Product

Resources

About