2008, 2017

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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2008, 2017

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.

2506, 2017

Thurstonian-derived models, covariates, and consumer relevance

Sara King/ June 25, 2017/ Oral Presentation/ 0 comments

Sensory discrimination test methods are widely used by industry to guide decision-making. Interpretation increasingly relies on Thurstonian-derived models, which use mathematics to encode psychological decision-making rules, and map method-dependent results onto a putative method-independent discriminable distance (d′). It is also possible to estimate the response bias, or tau (τ), in some test methods, such as the same-different test method. Rousseau

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3005, 2017

The application of calibrated difference-from-control for sensory quality control of distilled beverages

Sara King/ May 30, 2017/ Oral Presentation, Poster/ 0 comments

Sensory quality control is an essential mechanism for ensuring the sensory integrity of a product is not compromised. By conducting sensory testing throughout the distilling process it becomes possible to detect and reject faulty raw ingredients and intermediate products before these advance to the next stages, resulting in further contamination.

2905, 2017

A sensory journey from local roots to global innovation

Sara King/ May 29, 2017/ Oral Presentation/ 0 comments

The history of whisky has played an integral role in its marketing and popularization. Spirits started off reflecting their geographic origins and local materials. The growth of blended products in the nineteenth century addressed variability and seasonality. In the last four decades, the character of the production from individual distilleries has blossomed as a differentiator and presented an opportunity to

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3110, 2016

Perception dynamics of grain-based ready-to-eat cereal products using TCATA

Sara King/ October 31, 2016/ Oral Presentation/ 0 comments

The breakdown of grain-based ready-to-eat cereals in the mouth occurs relatively quickly, but it is at this stage when the consumer experiences directly the sensory properties of the cereal. The feelings, tastes, flavors, and sounds elicited in mouth are not static. Rather, these sensations are perceived dynamically, and evolve within each bite, and over the multi-bite eating experience. Temporal check-all-that-apply

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1607, 2016

Sensory booths and colored lights… fact or fiction?

Sara King/ July 16, 2016/ Oral Presentation/ 0 comments

The world of consumer and sensory research and evaluation is full of a lot of significant academic and business centric research.  The goal of this curated symposium is to present IFT members with a dialog between experts on the real truths behind practices that both practitioners and recipients of results might feel are commonly agreed upon approaches.  Sensory booths and

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