Temporal check-all-that-apply (TCATA) extends classical check-all-that-apply (CATA) by adding a temporal dimension to the evaluation. From a data analysis point of view, TCATA data are similar to Temporal Dominance of Sensations (TDS) data but differ in that more than one attribute can be selected at any time point. Procedures for analyzing TCATA data can hence be generalized from methods for CATA as well as for TDS.
A graphic theoretical approach is applied to investigate perception dynamics.
Ralph Waldo Emerson once cautioned that “a foolish consistency is the hobgoblin of little minds.” In this talk, this quote is playfully considered in light of consumer diversity as manifested in sensory evaluation studies. Continue reading Consumer diversity in sensory evaluation data
Despite the several differences in ingredients, processes and nutritional values, dairy foods as yogurts, fermented milks and milk beverages are widely accepted worldwide, and although they have their sensory profiling normally covered by descriptive analyses, the temporal perception involved during the consumption are rarely considered. In this sense, the present work aimed to assess the dynamic sensory profile of three categories of fermented dairy products using different temporal methodologies: Temporal Dominance of Sensations (TDS), Progressive Profiling (PP), Temporal CATA (TCATA), and compare the results obtained. Continue reading Dynamic profiling of different ready-to-drink fermented dairy products: A comparative study using Temporal Check-All-That-Apply (TCATA), Temporal Dominance of Sensations (TDS) and Progressive Profile (PP)
From a sensory perspective, sparkling wines are highly complex products. Carbonation imparts characteristic mouthfeel effects that include tingling and other sensations, and may trigger gustatory, olfactory, trigeminal, and auditory perceptions as well. Continue reading Effect of carbonation level on the perception of sparkling wine
To identify the sensory attributes that guide food choice, classical descriptive analyses are commonly used, however they do not take into account the dynamics involved during oral processing. The use of temporal methods provides more realistic information on the sensory changes during the time, approaching the consumers’ perception. Continue reading Understanding dynamic perceptions using Temporal check-all-that-apply (TCATA), Temporal dominance of sensations (TDS) and Progressive profile (PP): a case study with different fermented dairy products
The present study was to determine if and how TCATA could discriminate two variants of the same snack (A, B) that had previously been demonstrated perceptually similar by consumer liking and diagnostics. Consumers evaluated five consecutive bites of each variant at McCormick & Co., Inc.: via temporal liking on Day 1, TCATA with 12 emotion attributes on Day 2, and TCATA with 9 sensory attributes on Day 3. 112 consumers attended all 3 evaluation days. Continue reading Benefits and limitations with using Temporal Check-All-That-Apply (TCATA) with consumers to evaluate perceptually similar variants of a snack product
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 consumer perception dynamics of products. Continue reading Do teenaged chocolate-flavored cereal consumers go cuckoo trying to do TCATA while eating Cocoa Puffs?
Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated with carbonation and compare the profiles from each method. Continue reading Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)
The aim of the present work was to compare static and dynamic sensory product characterizations based on check-all-that-apply (CATA) questions with consumers. Three studies involving a total of 310 consumers were carried out. In each study, a between-subjects experimental design was used to compare static sensory characterizations obtained using CATA questions with dynamic characterizations over a relatively short time period using temporal CATA (TCATA). Continue reading Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers