ArticleFoods (Basel, Switzerland)2023
Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin Porridge.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Development and Characterization of a Plant-Based Chicken Nugget Analogue Based on Extruded Sacha Inchi Cake, Textured Soy Protein, and Wheat Gluten.Molecules (Basel, Switzerland) · 2026Article
- Effects of Cognitive Style and Evaluation Context on Hedonic and Sensory Perception of Café Latte: A Comparison of Sensory Booth, Real-Life, and Mixed Reality Environments.Foods (Basel, Switzerland) · 2026Article
- Consumer Acceptance ofFoods (Basel, Switzerland) · 2026Article
- Sensory drivers of liking for plant-based meat alternatives: insights from check-all-that-apply with ideal profile integration.Food science and biotechnology · 2025Article
- Comparison of Methods for Evaluating Drivers of Liking forPreventive nutrition and food science · 2025Article
- Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry.Journal of food science · 2025Article
- Beyond potency: A proposed lexicon for sensory differentiation of Cannabis sativa L. aroma.PloS one · 2025Article
- Deciphering consumer perceptions of Kisra prepared from biofortified and non-biofortified sorghum cultivars using the rate-all-that-apply (RATA) method.Frontiers in nutrition · 2025Article
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Authors and funding
4 authors.
Funding
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Abstract
With significant progress in the use of rapid descriptive methodologies as alternatives to conventional descriptive analysis (DA), several consumer-based approaches have emerged. In this study, we compared four such methodologies-check-all-that-apply (CATA), rate-all-that-apply (RATA), flash profile (FP), and free listing (FL)-for sensory profiling to DA, using six sweet pumpkin porridges. The DA involved eight trained panelists, whereas each consumer evaluation engaged 60 untrained consumers. Overall, the performance of the consumer methods was similar to the DA, and it could effectively profile differences in consumer perceptions of sensory attributes, as evident from high regressor vector (RV) values (>0.89). RATA exhibited the highest similarity to the DA (Rv = 0.96), featuring quicker and less tedious processes compared with FP or FL. Novel combined methods for sensory characterization using the strengths of these four approaches are warranted. This includes leveraging the simplicity and versatility of CATA or RATA coupled with the capacity of FP or FL to capture spontaneous perceptions of products by consumers.
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