Analyzing data from sensory discrimination tests: Parameter estimates and confidence regions

John Castura/ June 30, 2019/ Oral Presentation/ 0 comments

The sensory profile of a food product is an important contributor to its identity, and is linked to brand value. Sensory testing provide an objective way to ensure that the product’s target sensory profile is achieved, e.g., after making production changes. Historical data, including business outcomes, can provide context to assist decision making. Unreplicated sensory discrimination tests without response bias

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Is less always more?

John Castura/ June 5, 2019/ Oral Presentation, Symposium/ 0 comments

Here is a question to be answered in mythbusters style: “Do the number of available choices create a choice overload effect in consumers?” As a starting point, consider a well-known study in which consumers receive a coupon in a grocery store after tasting two jams. Consumers who were limited to choosing from only 6 jams followed through with purchase more

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Or is less just less?

John Castura/ June 5, 2019/ Oral Presentation, Symposium/ 0 comments

The authors of the meta-analysis suggest that the difficulties associated with making choices might be more related to the complexity of the choice task and the cognitive decision-making factors than simply to the number of choices. Other authors have suggested particular underlying factors. The claim of choice overload based strictly on the number of choices seems both capture and oversimplify

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Consumer perceptions of beer: The role of individual differences

John Castura/ June 3, 2019/ Oral Presentation/ 0 comments

Taste plays a key role in a consumer’s attitude towards food products and can influence the consumption of that product. One factor, thermal taster status, is determined when the tongue is warmed or cooled, whereby thermal tasters experience phantom taste sensations, while thermal non-tasters do not. Using temporal-check-all-that-apply sensory methodology, we simultaneously investigated the impact of thermal taster status and

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Temporal methods add to innovation

Sara King/ September 3, 2017/ Oral Presentation/ 0 comments

Conventional sensory methods often characterize products as if they are a static aggregation of attribute intensities. But it has long been recognized that many products have an important temporal component, and examples of this are seemingly limitless; consider that foods are chewed and broken down prior to swallowing with accompanying texture changes and flavour release, that carbonated beverages elicit numbing

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Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?

Sara King/ August 20, 2017/ Oral Presentation, Poster/ 0 comments

The feelings, tastes, flavors, and sounds elicited by ready-to-eat breakfast cereals in the mouth are perceived dynamically, and evolve within each bite, and over the multi-bite eating experience. Temporal check-all-that-apply (TCATA) is a temporal sensory method that extends the use of check-all-that-apply questions by allowing continuous selection of attributes based on applicability or noticeability. TCATA can permit characterization of the

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How do static and dynamic sensory product characterizations based on check-all-that-apply questions? Insights from three consumer studies

Sara King/ August 20, 2017/ Oral Presentation/ 0 comments

Temporal check-all-that-apply (TCATA) is basically an extension of CATA questions and measures the dynamics of sensory perception. Despite the similarities between both methodologies, no study has yet compared static and dynamic sensory product characterizations obtained with CATA and TCATA with consumers, respectively.