Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method [PDF]
Foods, 2022 The aim of this study was to characterise a large and heterogeneous Italian wine sample applying the Rate-All-That-Apply method (RATA) with semi-trained judges.
Noemi Sofia Rabitti +4 more
doaj +4 more sources
GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation [PDF]
Foods, 2023 Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis
Di Xia +7 more
doaj +4 more sources
Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge [PDF]
Foods, 2023 With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged.
DaEun Kim +3 more
doaj +4 more sources
Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method [PDF]
Frontiers in NutritionIntroductionMicronutrient deficiency remains a significant public health challenge in developing countries, including Sudan, particularly in rural areas, where access to a well-balanced diet is limited.
Tilal Sayed Abdelhalim +11 more
doaj +2 more sources
Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries
Foods, 2021 Rate All That Apply (RATA) is a derivative of the popularly used Check-All-That-Apply (CATA) question format. For RATA, consumers select all terms or statements that apply from a given list and then continue to rate those selected based on how much they ...
Denis Richard Seninde, Edgar Chambers
doaj +3 more sources
Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality [PDF]
FoodsThis study investigates the benefits of sourdough fermentation using ancient whole-wheat flours in the development of cookies, leveraging innovative rapid sensory evaluation methods to highlight their unique sensory attributes and potential health ...
Dubravka Škrobot +5 more
doaj +2 more sources
Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile [PDF]
FoodsVanilla is native to Mexico and has social-cultural and economic importance. It is sensory characteristics are developed during the curing process, which is associated with the region where it is carried out since the know-how of each locality is ...
Isabel Janid Perez-Viveros +5 more
doaj +2 more sources
The Influence of Food Colors on Emotional Perception and Consumer Acceptance: A Sensory and Emotional Profiling Approach in Gastronomy [PDF]
FoodsFood color is a powerful determinant of consumer perception, influencing emotions, taste expectations, and hedonic responses. This study investigated how red, yellow, and blue plating colors affect emotional responses, acceptance, and taste associations.
Jarbas Silva +4 more
doaj +2 more sources
Evidence for Discriminant Specific Tastes in Chardonnay Wines Among Other White Wines [PDF]
FoodsThe quality of white wine is related to sensory attributes like color, odor and taste. This study focused mainly on taste attributes of white wines.
Baptiste Seinforin +3 more
doaj +2 more sources
A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods [PDF]
Data in Brief, 2023 This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels.
Noëlle Béno +2 more
doaj +2 more sources