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Article Abstract
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572224 | PMC |
| http://dx.doi.org/10.3390/foods12193556 | DOI Listing |
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Article Synopsis
- The study compares four consumer-based sensory profiling methods (CATA, RATA, FP, and FL) to traditional descriptive analysis (DA) using sweet pumpkin porridges.
- It found that consumer methods performed similarly to DA in identifying sensory attribute differences, with RATA showing the closest similarity to DA.
- The research suggests combining these methods to enhance sensory characterization by using the straightforwardness of CATA or RATA along with the spontaneous insights offered by FP or FL.