Results 161 to 170 of about 70,563 (172)
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Food Quality and Preference, 2018
Rate-all-that-apply (RATA) questions are a variation of check-all-that-apply (CATA) questions in which consumers are asked to indicate whether terms from a list apply to describe a given product, and if they do so, to rate their intensity. RATA questions have been argued to provide more insights than CATA questions for sensory characterization with ...
Leticia Vidal +2 more
exaly +2 more sources
Rate-all-that-apply (RATA) questions are a variation of check-all-that-apply (CATA) questions in which consumers are asked to indicate whether terms from a list apply to describe a given product, and if they do so, to rate their intensity. RATA questions have been argued to provide more insights than CATA questions for sensory characterization with ...
Leticia Vidal +2 more
exaly +2 more sources
Journal of Food Science, 2020
Abstract Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality.
May Sui Mei Wee +2 more
exaly +3 more sources
Abstract Growing health concerns have increased interest in reducing the consumption of added sugars, which can be achieved by substituting or replacing sugar with sweeteners to maintain sensory intensity and quality.
May Sui Mei Wee +2 more
exaly +3 more sources
Food Quality and Preference, 2019
Abstract The check-all-that-apply (CATA) question format and variants hereof have become very popular in sensory and consumer research. In the present study, focus is directed to rate-all-that-apply (RATA) questions where participants in addition to selecting terms that are applicable for describing a focal stimulus must also indicate if this term ...
Lucia Antúnez +2 more
exaly +2 more sources
Abstract The check-all-that-apply (CATA) question format and variants hereof have become very popular in sensory and consumer research. In the present study, focus is directed to rate-all-that-apply (RATA) questions where participants in addition to selecting terms that are applicable for describing a focal stimulus must also indicate if this term ...
Lucia Antúnez +2 more
exaly +2 more sources
The sensory profile of milk chocolates: Using the rate-all-that-apply (RATA) methodology
Journal of Consumer SciencesThe current challenging economic environment and move towards healthier choices are causing behavioural changes among consumers as they are shifting towards more economical purchases and perceived healthier chocolate products. To match consumers’ recent expectations and stay competitive in the local confectionary market, the determination of sensory ...
Taljaard, I, Mielmann, A, le Roux, N
openaire +2 more sources
International Dairy Journal, 2019
Abstract The appearance of food products has a critical impact on consumer perception and acceptability; however, there is little information available that robustly measures the appearance of food from a human perspective with the potential to quantitatively inform product developers on how their products are visually perceived and directions for ...
Rachel M. Traill +3 more
openaire +1 more source
Abstract The appearance of food products has a critical impact on consumer perception and acceptability; however, there is little information available that robustly measures the appearance of food from a human perspective with the potential to quantitatively inform product developers on how their products are visually perceived and directions for ...
Rachel M. Traill +3 more
openaire +1 more source
2017
Reductive off-odors are amongst the most frequently off-odors found in wines. This defect is caused by Volatile Sulfur Compounds (VSCs). It is not infrequent that VSCs appear during bottle aging most likely if the closure is quite hermetic (1). Therefore, it is paramount to dispose of rapid sensory methods to discriminate among samples with reduction ...
Franco-Luesma, Ernesto +5 more
openaire +2 more sources
Reductive off-odors are amongst the most frequently off-odors found in wines. This defect is caused by Volatile Sulfur Compounds (VSCs). It is not infrequent that VSCs appear during bottle aging most likely if the closure is quite hermetic (1). Therefore, it is paramount to dispose of rapid sensory methods to discriminate among samples with reduction ...
Franco-Luesma, Ernesto +5 more
openaire +2 more sources