A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice

Preference mapping (PM), which integrates consumer and descriptive analysis (DA) data to identify attributes that drive consumer liking, is widely employed for product optimization. However, a limited group of trained panelists cannot fully represent the diverse consumer population or reliably predict market acceptance. Consequently, numerous studies have explored consumer-based methodologies as potential replacements for DA; however, their efficacy for product optimization remains limited. Therefore, this study was conducted to explore the potential of optimizing products using two consumer-based profiling techniques as alternatives to DA in external preference mapping (EPM). Overall, 8 trained panelists profiled 12 sensory attributes of 7 commercial apple juices, whereas 160 consumers assessed the same attributes using a 5-point rate-all-that-apply (RATA) scale and a 10 cm intensity scale (IS). Danzart's response surface ideal modeling was employed to identify optimal products using DA, RATA, and IS through barycenter calculations, focusing on three products from the original consumer test located around the group ideal point. Overall, the ideal products of the group and their sensory characteristics were successfully identified using DA, RATA, and IS. Regarding sensory intensities, high concordance was observed between DA and RATA (Rv = 0.92) and between DA and IS (Rv = 0.91). Overall liking and preference scores for products mixed at the optimal ratio for each method showed no significant differences in preference among the ideal products identified using DA, RATA, and IS. This study suggests that both RATA and IS are viable alternatives to DA in EPM for identifying ideal sensory profiles.

Quantitative descriptive analysis as a strategic tool in research activities relating to innovative meat tenderisation technologies

Sensory analysis plays a significant role in developing innovative technology from prototype to industrial stage, and above all, in the meat industry. The starting hypothesis is that the quantitative descriptive analysis is crucial to optimise an innovative process for tenderising meat before the scale-up stage because it provides information that instrumental and consumer science analyses cannot achieve. With this in mind, the present study describes the detailed protocol of the quantitative descriptive analysis, which was developed and optimised to contribute to the prototype development stage of new meat tenderising technology. This study applied the quantitative descriptive analysis to evaluate the sensory characteristics of semitendinosus beef meats submitted to the tenderising process by combining exogenous enzymes and ultra-sound radiation treatments. A correlation analysis was performed among sensory and instrumental data. A significant and negative correlation was found only among texture parameters evaluated by sensory and instrumental parameters (R > -0.81 and P < 0.05). Conversely, no significant correlation (P > 0.05) was found between sensory and instrumental chromatic characteristics. Moreover, the quantitative descriptive analysis was a valuable tool because it provided precious information on the appearance of the treated raw meat (score less than 6), which was not detected by instrumental analyses. This information is precious because the appearance of raw meat is fundamental to the consumer buying decision process. Based on the results obtained through sensory analysis, we could highlight the necessity of optimising technological processing before the industrialisation stage to avoid a probable failure of this production method when applied to the market.

Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies

This study compared check-all-that-apply (CATA) and rating methods using simple flavor foods and determined the discrimination ability of two consumer-based methods. Orange juice (simple flavor and liquid) and yogurt (simple flavor and semi-solid) samples were used. Six samples with different flavors and textures were evaluated for each food group. One hundred twenty consumers participated in each food session. CATA and rating were performed in two visits at weekly intervals. Consumers in each session distinguished the sample characteristics, and similar results were obtained using the CATA and rating methods. Although the number of characteristics with a significant difference in the rating method was relatively higher than that of CATA, some attributes with low frequency and intensity values may not have a significant effect on sample discrimination. Therefore, the types of questionnaire should be selected considering the test objectives and how similar the samples were.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10068-023-01413-y.

Effects of aroma enhancement fermentation of Zygosaccharomyces rouxii ZR21 and Debaryomyces hansenii DH06 on the sensory properties and consumer liking of Yongchuan douchi

Yongchuan douchi is a well-loved condiment. However, the aroma of rapid Yongchuan douchi is inferior to that of traditional Yongchuan douchi. The objective of this study was to improve the aroma quality of rapid Yongchuan douchi and evaluate the effect of aroma enhancement from the perspective of consumers. The aroma characteristics of samples were analyzed by consumers through flash profile (FP) (n = 15) and rate-all-that-apply (RATA) (n = 75). The results showed improvement in the aroma quality of rapid Yongchuan douchi with the two yeast strains, and consumers could perceive the modification of the aroma characteristics. It shows that the douchi aroma and sour aroma of rapid Yongchuan douchi increased significantly after aroma-enhancing fermentation, while the soy sauce aroma, soybean aroma, and musty aroma decreased. Similar results were obtained from FP and RATA. RATA showed that rapid Yongchuan douchi with aroma-enhancing fermentation aroused higher levels of positive emotions, which may increase the acceptance of consumers to rapid Yongchuan douchi. In summary, the aroma quality and consumer preference of rapid Yongchuan douchi were enhanced. The work provides insights into the quality improvement of rapid Yongchuan douchi from the perspective of consumers.

Plant-Based Only: Investigating Consumers' Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market

Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate German consumers’ (1) sensory evaluation of PBAPs and (2) consumers´ motivations and knowledge underlying the purchase of such products. This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

This study aimed to compare a variant of the check-all-that-apply (CATA) method, CATA with just-about-right (JAR) scales (CATA-JAR), with the CATA and rate-all-that-apply (RATA) methods for evaluating 12 Korean traditional rice wines (yakju). All consumers (n = 312) assessed each sample on a 9-point hedonic scale and were asked to fill out the CATA, RATA, or CATA-JAR questionnaire using a 5-point JAR scale. The frequency and percentage of terms with significant differences among CATA-JAR samples were significantly higher than those for the CATA method. The regression vector (RV) between the sample and term configurations of the three methods were all over 0.84, indicating that all methods were similar in terms of product and term usage. Regarding the stability of the sample configurations, CATA-JAR could derive a stable value with the lowest number of consumers (n = 25). For the CATA-JAR method, significant penalties for each attribute and product were successfully calculated using the t-test and bootstrapping technique, to identify any attribute detrimental to liking for each product. Overall, considering its better performance in discriminating products and stability, the CATA-JAR method may be used when comparing samples with subtle differences in attributes.

Characterization of key odorants in Langyatai Baijiu with Jian flavour by sensory-directed analysis

A study was carried out to determine systematically the key aroma-active compounds of Langyatai Baijiu with Jian flavour (LBJF) using sensory omics analysis (SOA). A total of 56 odorants were screened out using gas chromatography-olfactometry-mass spectrometry (GC-O-MS)/Osme analysis. Among them, 15 aroma-active components were first identified. After quantitation, 30 odorants had odour activity values (OAVs) > 1.0 in LBJF. Recombinant and omission experiments proved that the esters, alcohols, acids, especially ethyl hexanoate, γ-nonalactone, and dimethyl trisulfide, were critical to the flavour of LBJF. The basic and commercial liquors had obvious differences in the skeleton compositions of esters and acids. This study uncovers the characteristics of Jian flavour Baijiu (JFB) and provides a scientific basis for the quality control of JFB, which is helpful for the development of Chinese Baijiu flavour styles.

Sensory Analysis and Consumer Research in New Meat Products Development

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories

Check-All-That-Apply (CATA) is a very popular tool for rapid sensory profiling in consumer research. Yet, consumers' dietary habits, such as consumption frequency, has been neglected in regard to the impact, if any, on CATA question responses. The present work aimed to fill this gap, by focusing on the effect of different consumption frequencies with four studies (N = 686). Two categories of drink products were involved, chrysanthemum tea and instant coffee. For each category, two sets of products were prepared to constitute two levels of difference between samples (larger vs. smaller). Consumers were classified into high- and low-consumption groups according to their consumption frequencies of each focal product; the size of these subgroups ranged from 54 to 130. Overall, the two groups did not produce large discrepancies from each other when constructing sensory profiling of the tested samples with CATA questions as well as the stability of sample configurations. However, there were some nuances between them. In the evaluation of chrysanthemum tea samples, the higher-consumption group of consumers presented better discrimination than the lower-consumption group while this was reversed for coffee samples. This might be mainly attributed to the fact infrequent consumers were more sensitive to such negative attributes as "strong chrysanthemum smell for chrysanthemum samples, earthy for coffee samples". Further, despite the higher stability obtained with larger sizes of difference between samples in Studies 3 and 4, in general, the effect of size of differences within sample sets was not significant between different consumption groups. To more effectively contribute to refinement of methodological guidelines for CATA questions, more validation work is needed.

Characterization of key odorants causing the roasted and mud-like aromas in strong-aroma types of base Baijiu

The roasted and mud-like aromas in Chinese strong-aroma types of base Baijiu (base SAB) and the interactions among the corresponding key compounds causing these two characteristic aromas were investigated. A total of 68 and 64 odorants were identified in the base and commercial SAB by comparative aroma extract dilution analysis. Furthermore, the complex matrix of Baijiu always pose a long-term challenge for quantitative accuracy and precision of target aroma compounds; thus, the odorants with flavor dilution (FD) ≥ 9 were further quantified by multiple quantitative techniques, including the direct injection combined with gas chromatography-flame ionization detector, the vortex-assisted surfactant-enhanced emulsification liquid-liquid microextraction (VSLLME) combined with GC-MS, and the derivatization method combined with VSLLME-GC-MS, and 37 and 26 odorants were shown to be important odorants as their OAVs ≥1. Among these components, 5 compounds, hexanoic acid, butyric acid, p-cresol, 3-methylindole, and 3-(methylthio)propanal showed higher OAVs in base than in commercial SAB, and based on aroma recombination and omission analysis, they were confirmed to be the key odorants responsible for the mud-like and roasted odors. The evaluation of the aforementioned five key odorants by the "addition" test showed that the roasted and mud-like aromas of base SAB were related, and the odors were mainly attributed to additive or masking effects among the compounds.