Comparison of TCATA and TDS for dynamic sensory characterization of food products

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Título

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Tema

EVALUACION SENSORIAL
CATA
COMPORTAMIENTO DE LOS CONSUMIDORES
BIBLIOGRAFIA NACIONAL QUIMICA
2015

Abstract

Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process. This research further investigates the TCATA method, through its application to products of varying complexity (yogurt, salami, cheese, orange juice, French bread, and marinated mussels) using consumers and trained panellists as assessors. More importantly, to deliver new methodological insights we compare TCATA to Temporal Dominance of Sensations (TDS). This comparison will aid researchers to select the temporal method best suited to their needs. Across three countries, six studies were conducted. Within-subjects experimental designs were used in Studies 1–3 and involved trained panellists using both TCATA and TDS on the same set of products. In Studies 4–6, between-subjects experimental designs were used, and the assessors, who were consumers, evaluated samples using either TCATA or TDS. The results confirmed that TCATA is suitable for measuring the temporal sensory characteristics of products. By enabling identification of several sensory characteristics that are concurrently perceived in products, the results from this research also suggest that TCATA may provide a more detailed description of the dynamics of the sensory characteristics of products. The TDS concept of dominance appears to decrease detailed description and discrimination of attributes that are simultaneously perceived, particularly when dealing with multiple sensory modalities. The practical implications of these differences are discussed

Autor

Jaeger, Sara R.
Antúnez, Lucía
Vidal, Leticia
Coste, Beatriz
Picallo, Alejandra
Castura, John C.

Fuente

Food Research International v. 78, 2015. -- p. 148-158

Editor

Elsevier

Fecha

2015

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PDF

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Artículo

Identificador

https://doi.org/10.1016/j.foodres.2015.10.023

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Original Format

PDF
Fecha de agregación
November 30, 2017
Colección
Bibliografía Nacional Química
Tipo de Elemento
Document
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Citación
Ares, Gastón, “Comparison of TCATA and TDS for dynamic sensory characterization of food products,” RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR, accessed December 13, 2017, http://riquim.fq.edu.uy/items/show/4790.
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