Results 11 to 20 of about 58,681,803 (141)

Check-All-That-Apply (CATA) Test to Investigate the Consumers’ Perception of Olive Oil Sensory Properties: Effect of Storage Time and Packaging Material

Foods, 2021
Sensory changes during shelf-life of oils have been mostly studied by descriptive methods, while consumer-based approaches have been poorly explored. This study assessed the variations in consumers’ liking and sensory perception of extra virgin olive oil
Maria Piochi, Giorgia Cabrino, Luisa Torri   +2 more
doaj   +3 more sources

Clustering consumers based on product discrimination in check-all-that-apply (CATA) data [PDF]

Food Quality and Preference, 2022
12 Consumers can be clustered based on their product-related check-all-that-apply (CATA) responses. 13 We identify two paradoxes that can occur if these clusters are derived from conventional similarity 14 coefficients.
J. C. Castura, M. Meyners, P. Varela, T. Næs   +3 more
semanticscholar   +2 more sources

A Comparison of the Percentage of “Yes” (Agree) Responses and Importance of Attributes (Constructs) Determined Using Check-All-That-Apply and Check-All-Statements (Yes/No) Question Formats in Five Countries

Foods, 2020
Check All That Apply (CATA) has become a popular type of questionnaire response in sensory/consumer research in recent years. However, some authors have pointed out potential problems with the method. An online survey using either a Check-All-That-Apply (
Denis Richard Seninde, Edgar Chambers
doaj   +2 more sources

PERBANDINGAN PROFIL SENSORI TEH HIJAU MENGGUNAKAN METODE ANALISIS DESKRIPSI KUANTITATIF DAN CATA (CHECK-ALL-THAT-APPLY) [PDF]

Jurnal Teknologi dan Industri Pangan, 2019
Tea is one of the most widely consumed beverages in the world. Different types of tea provide different sensory profiles. The present study aimed to evaluate sensory characteristics of green tea by analytical sensory evaluations through QDA (Quantitative
Dede Robiatul Adawiyah, Malik Abdul Azis, Amalia Shabrina Ramadhani, Piyaporn Chueamchaitrakun   +3 more
doaj   +2 more sources

Yuck, This Biscuit Looks Lumpy! Neophobic Levels and Cultural Differences Drive Children’s Check-All-That-Apply (CATA) Descriptions and Preferences for High-Fibre Biscuits

Foods, 2020
Food neophobia influences food choice in school-aged children. However, little is known about how children with different degrees of food neophobia perceive food and to what extent different sensory attributes drive their liking.
Pernilla Sandvik, Monica Laureati, Hannah Jilani, Lisa Methven, Mari Sandell, Marlies Hörmann-Wallner, Noelia da Quinta, Gertrude G. Zeinstra, Valérie L. Almli   +8 more
doaj   +2 more sources

Application of Check-All-That-Apply (CATA) for formulating and characterizing sargassum seaweed-based kombucha drink: Effects of different sugar types and fermentation times [PDF]

BIO Web of Conferences
One approach to refining the taste of Sargassum tea involves subjecting it to fermentation to produce Kombucha tea. This study was designed to assess the impact of fermentation duration and various types of sugars on the sensory attributes of Seaweed ...
Isnaini Cahyuning, Nurdiana Risma Safita, Hardiningtyas Safrina Dyah, Kunicki Anya, Corcoran Ashley, Ramadhan Wahyu   +5 more
doaj   +2 more sources

Sensory evaluation and consumer acceptance of Kisra, a sudanese fermented flatbread made with biofortified sorghum: Insights from check-all-that-apply (CATA) method

Applied Food Research
Kisra, a traditional fermented bread made from sorghum flour, is gaining prominence in Sudan's local food industry. This study evaluated the sensory attributes of nine Kisra products prepared from five sorghum cultivars, including the biofortified Dahab ...
Manhal Gobara Hamid, Claudia Böhme, Khitma Abdalha Mustafa, Yousif M.A. Idris, Faraz Muneer, Mohammed Elsafy, Mahbubjon Rahmatov, Eva Johansson, Tilal Sayed Abdelhalim   +8 more
doaj   +2 more sources

Efecto del diseño de la ficha para el análisis de yogurt bebible de fresa por el método CATA (check-all-that-apply)

Revista U.D.C.A Actualidad & Divulgación Científica
La evaluación sensorial de alimentos se encuentra en constante evolución, donde los métodos de análisis recientemente desarrollados buscan consolidarse.
Oscar Jordán-Suárez, Miriam Ramos-Ramírez, Pilar Minaya-Agüero, Matilde Tenorio-Domínguez, Tarsila Tuesta, Reynaldo Justino Silva-Paz   +5 more
doaj   +2 more sources

Exploring sensory profiling with rate-all-that-apply in comparison to check-all-that-apply with and without just-about-right in product development

Applied Food Research
Combining rapid sensory profiling methods Check-All-That-Apply (CATA) or Rate-All-That-Apply (RATA) with Just-About-Right (JAR) might provide insights on attribute presence and intensity, which can be useful during product development.
Vera van Stokkom, Safira Benguedda, Elise Pelgrim, Marieke Nijmeijer   +3 more
doaj   +2 more sources

Cross-Cultural Analysis of Consumers’ Avoidance of Snack Food Ingredients Across 13 Countries Using Check-All-That-Apply (CATA) Method

Foods
Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks.
Yunjeong Cho, Edgar Chambers, Jeehyun Lee   +2 more
doaj   +2 more sources