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http://dx.doi.org/10.23093/FSI.2019.52.1.40

Recent trends in check-all-that-apply (CATA) method for food industry applications  

Kim, In-Ah (Department of Food Science and Technology, Ewha Womans University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Publication Information
Food Science and Industry / v.52, no.1, 2019 , pp. 40-51 More about this Journal
Abstract
For better understanding the relationship between consumers' perception and sensory characteristics of products, diverse types of rapid sensory profiling technique have been suggested as alternatives to conventional descriptive analysis. Among these, check-all-that-apply (CATA) method has gained popularity for studying consumers' perception and intuitive responses to products due to their simplicity, speed, and ease of use. CATA method has been used to gather consumers' perception derived from sensory characteristics of products as well as consumers' emotion responses to products in recent years. Moreover, many researchers reported that CATA method can be used to provide valuable information for product optimization by applying a penalty analysis and collecting responses to ideal product. Thus, this article reviews recent research using CATA in the field of sensory and consumer science and introduces practical applications to achieve various business objectives in food industry.
Keywords
CATA; rapid sensory profiling technique; consumer test; drivers of liking; product optimization;
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