Results 1 to 10 of about 60,774,760 (242)

Comparing the Rate-All-That-Apply and Rate-All-Statements Question Formats across Five Countries [PDF]

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   +5 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, Xu Tan, Li Wang, Zongjun Li, Aixiang Hou, Yan Zhu, Ling Lai, Yuanliang Wang   +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, HanSub Kwak, Manyoel Lim, Youngseung Lee   +3 more
doaj   +3 more sources

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, Camilla Cattaneo, Marta Appiani, Cristina Proserpio, Monica Laureati   +4 more
doaj   +4 more sources

Development of a flavour wheel for Coffea canephora using rate-all-that-apply [PDF]

Scientific Reports
Improving Coffea canephora cup quality became a target for several coffee improvement programs, opening the possibility of sensory profile diversification and opportunities for the recognition of C. canephora by the specialty coffee market.
Fabiana M. Carvalho, Enrique A. Alves, Mateus M. Artêncio, Alvaro L. L. Cassago, Lucas L. Pereira   +4 more
doaj   +2 more sources

Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice [PDF]

Foods
Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the
Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee   +4 more
doaj   +2 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 Nutrition
IntroductionMicronutrient 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, Manhal Gobara Hamid, Manhal Gobara Hamid, Mazahir Shaheen, Claudia Böhme, Khitma A. Sir Elkhatim, Khitma A. Sir Elkhatim, Yousif M. A. Idris, Mohammed Hamad, Faraz Muneer, Mahbubjon Rahmatov, Mohammed Elsafy   +11 more
doaj   +2 more sources

A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods

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, Léna Nicolle, Michel Visalli   +2 more
doaj   +1 more source

Comparing Four Question Formats in Five Languages for On-Line Consumer Surveys

Methods and Protocols, 2020
Question formats are critical to the collection of consumer health attitudes, food product characterizations, and perceptions. The information from those surveys provides important insights in the product development process.
Denis Richard Seninde, Edgar Chambers
doaj   +1 more source

Evaluation of Spinning Cone Column Distillation as a Strategy for Remediation of Smoke Taint in Juice and Wine

Molecules, 2022
Where vineyard exposure to bushfire smoke cannot be avoided or prevented, grape and wine producers need strategies to transform smoke-affected juice and wine into saleable product.
Carolyn Puglisi, Renata Ristic, Jamie Saint, Kerry Wilkinson   +3 more
doaj   +1 more source