Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. This method requires assessors to select all the terms they consider applicable at each moment of the evaluation, and to de-select terms when they are no longer applicable. In the present work a variant of TCATA, TCATA Fading, is presented and compared to TCATA.
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
Temporal check-all-that-apply (TCATA) is a novel rapid sensory method that involves checking and unchecking words to track changes in the sample over time, such that at any given moment the words that are checked completely describe the sample. The use of multiple attributes in TCATA allows for tracking of side-tastes that are not the most intense/dominant sensation, potentially making it
Carbonation is an important temporal sensory property of sparkling wine. In this study, sparkling wines of different carbonation (CO2) levels (n = 11) were prepared through the addition of varying concentrations of dextrose during the winemaking process. Sparkling wines, ranging in CO2 concentration from 0.0 to 7.5 g of CO2/L (P≤ 0.05), were evaluated by a trained panel (n =
Sensory perception of food and beverages is not static, but changes and evolves during consumption. Temporal sensory evaluation is therefore important for understanding the dynamics of product sensory characteristics during in-mouth manipulation.
This session is designed to explore topical priorities in sensory science. Every year there are breakthroughs in subject areas in the field that have the potential to be game-changing. The three presentations are united in their novelty and their potential impact upon the way researchers and practitioners think about the interpretation of studies they may conduct.
Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of
Temporal Check-All-That-Apply (TCATA) was recently proposed as a temporal sensory method. It extends Check-All-That-Apply (CATA) by permitting assessors to select and continuously update the attributes that characterize products over time. The method has been applied to a wide range of food and beverage products of varying complexity, as well as non-food products, and has permitted characterization of products using sensory
Temporal Check-All-That-Apply (TCATA; Castura et al., 2016) is a temporal sensory method in which assessors track changes in the applicability of sensory attributes to describe a sample during an evaluation. Data provide information on the complex dynamic profile of products. TCATA curves can be used to show attribute citation proportions over time, or differences in citation proportions between pairs of
For the check-all-that-apply (CATA) question format, it is good practice to vary the attribute list order between evaluations to account for possible (and likely) position bias in the data. If attribute lists are to be randomized, the question is how to allocate these attribute lists orders.