Visual attention by consumers to check-all-that-apply questions :  Insights to support methodological development

COMPORTAMIENTO DEL CONSUMIDOR

METODOLOGIA DE LA INVESTIGACION

EVALUACION SENSORIAL

BIBLIOGRAFIA NACIONAL QUIMICA

2014

The use by consumers of simplifying response strategies when answering check-all-that-apply (CATA) questions for sensory characterization cannot be eliminated. However, ways to motivate consumers to cognitively engage more in the processing of CATA questions and provide their full attention to the task may be welcome. In this context, the aim of the present work was to evaluate patterns of visual attention to CATA questions by consumers and use the insights gained to advance knowledge about CATA question design. A consumer study was carried out in which participants were asked to evaluate two product sets with five samples each (potato chips or plain crackers) and to answer a check-all-that-apply question composed of 20 sensory terms, which was presented on a computer screen. Half of the consumers received the CATA question with the terms in a fixed order, whereas for the other half of participants the order of terms was different for each sample (i.e., simulating within participants balancing of term presentation order). While consumers completed the CATA tasks their eye movements were recorded using a remote eye-tracker. Results showed that the first time that consumers read the CATA question (i.e., for sample 1), they processed the terms from left to right and from top to bottom. In general, they considered the whole list of terms and then selected those that applied to the sample. As the task progressed consumers changed how they answered the CATA question, making fewer and shorter eye fixations to complete the task. Presenting the terms in different order for each sample significantly increased the total number and duration of fixations, which indicates higher cognitive effort. Implications for the design of CATA questions and suggestions for further research are discussed.

Food Quality and Preference  v. 32, 2014.-- p. 210-220

Elsevier

2014

 

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http://dx.doi.org/10.1016/j.foodqual.2013.10.006