Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers-Reference-Cited by-同舟云学术

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Comparison of sensory profiles by two different check-all-that-apply (CATA) terms developed from trained panelists and naïve consumers

Published:2023-07 Issue: Volume:109 Page:104902
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Kim Mi-Ran,Heo JeongAe,Kwak Han Sub

Funder

Korea Food Research Institute

Korea Ministry of Science and ICT

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference28 articles.

1. Comparison of consumer-based methodologies for sensory characterization: Case study with four sample sets of powdered drinks;Antúnez;Food Quality and Preference,2017

2. List length has little impact on consumers’ visual attention to CATA questions;Ares;Food Quality and Preference,2015

3. Further investigations into the reproducibility of check-all-that-apply (CATA) questions for sensory product characterization elicited by consumers;Ares;Food Quality and Preference,2014

4. Application of a check-all-that-apply question to the development of chocolate milk desserts;Ares;Journal of Sensory Studies,2010

5. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques;Ares;Food Quality and Preference,2010

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Temporal dominance of Sensations: Do different concepts of “dominance” affect the results?;Food Research International;2024-10

2. The effect of ballot design for strawberry yogurt analysis using CATA (check-all-that-apply);Revista U.D.C.A Actualidad & Divulgación Científica;2024-06-24

3. Identification of Aroma-active Compounds in Milk by GC×GC-O-TOF-MS Combined with Check-all-that-apply;Journal of Dairy Science;2024-05

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