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.
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.
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
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
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.
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
Temporal Check-All-That-Apply (TCATA) Fading is a variant of TCATA where selected terms gradually and automatically become unselected over a predefined period of time and assessors are asked to re-select the terms if they still apply. Gaps in the temporal profile for a TCATA term may arise if assessors do not immediately re-select a fully faded term, making it difficult to
Temporal check-all-that-apply (TCATA) is a rapid method where attributes are actively checked and unchecked to track sensations over time, so that the checked words fully describe the sample in any given moment. Here, we characterize the temporal profiles of sweeteners using TCATA. In two experiments, sweeteners were tested in water at concentrations known to elicit weak to moderate sweetness.
Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA) are two multi-attribute methods for dynamic sensory characterization. Previous research has shown that both methodologies provide complementary information. However, it remains an open question which of the two approaches better explains consumers’ hedonic perception of products. In this context, the aim of the present work was to compare TDS and TCATA
Temporal Check-All-That-Apply (TCATA) is a multi-attribute temporal approach that extends CATA questions. It is based on continuous selection of the sensory attributes that are perceived as applicable for describing a focal sample during consumption. Compared to CATA, TCATA is a relatively intense and demanding task for consumers who have to focus their attention on the evolution of the sensory characteristics