Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata)
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2020-03-04
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Universidade Federal de Goiás
Resumo
Rapid methods of descriptive sensory analysis are under active exploration in the field of
sensory science. Methods such as check-all-that-apply (CATA) are considered a time and costeffective
alternative to the conventional descriptive profile for generating sensory product
maps. However, key issues for this approach remain unsolved, such as how to identify
attributes for the “ideal” product included in CATA after all actual samples are evaluated.
Thus, the objective of this study was to verify if, when applying the CATA methodology, the
traditional way of identifying attributes for the “ideal” product, at the end of the monadic
evaluation of the real products, presents differences in relation to the request of the attributes
for the product. “Ideal” at the outset, prior to evaluating the products to be tested and
whether or not it would be effective for better identifying desired or unwanted attributes by
the consumer. Milk chocolate and whole grape juice were evaluated. Two CATA questionnaires
were applied, one in the original format (CATA-F), with a 9-point hedonic scale, presented at
the beginning of the evaluation and the attributes for the “ideal” product at the end of the
monadic evaluation of the real products. The second model (CATA-I) presented modifications,
with the attributes for the “ideal” product presented at the beginning, before the hedonic scale
and evaluation of the actual products. There was a slight variation in both CATA methods
concerning the description of the evaluated products and for the “ideal” product. For the
products under review the differences between the methods were larger for the chocolate.
Through the analysis of penalty-rewards, it is concluded, for grape juice, that if the objective
of the CATA questionnaire is to obtain a more holistic assessment of the consumer's
perception of the product, CATA-I would be the most suitable, with results wider than the
ideal product. But, if the objective is to obtain a more specific characterization of the samples
under test, the CATA-F would be more appropriate, with more specific results, illustrating that
the evaluators tend to be more analytical during the evaluation process. However, it is not
possible to conclude this finding for milk chocolate.
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AMORIM, K. A. Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata). 2020. 92 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2020.