ArticleFoods (Basel, Switzerland)2024
What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils?
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- The Impact of Environmental, Nutritional, and Animal Welfare Labeling of Plant-Based Cream Cheese on Consumer Perception.Journal of food science · 2026Article
- Sensory Characterization of Cookies With Sugar Replacement by Sweeteners Using the Check-All-That-Apply (CATA) Method.Journal of food science · 2026Article
- Comparison of sensory quality perceptions of gluten-free cookies evaluated by celiac and non-celiac people.Frontiers in nutrition · 2025Article
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The purpose of this study was to investigate sensory attributes identified using a CATA questionnaire and consumer acceptance of cookies using plant-based oils and to determine which sensory attributes influence and improve purchase intention of cookies using plant-based oils. Frequency analysis, one-way analysis of variance, correspondence analysis, Pearson correlation analysis, and multiple factor analysis were used for statistical evaluation. Six cookie samples, five with types of vegetable oil (canola, brown rice, coconut, soybean, olive) and one with butter, were evaluated by 112 consumers. Of the 28 sensory attributes, the 11 sensory terms of milk, savory, sweet aroma/odor, sweet, roasted grain, milk taste/flavor, hardness, "crispy", "stuffy", roughness, and "crumble" were significantly different among samples (
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Registered trials
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