Abstract
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.
Highlights
Yakju, a Korean traditional rice wine, is often made of cooked rice, nuruk, and yeast [1,2,3]
No significant difference was observed in the overall liking (OL) values among the three methods, suggesting that the ranking of OL in products was similar for all methods
This indicated that the effects of different methods were minimal on OL when OL questions were concurrently used with CATA, RATA, and CATA-JAR methods
Summary
A Korean traditional rice wine, is often made of cooked rice, nuruk (starter based on grain fermentation), and yeast [1,2,3]. Similar to other traditional Korean rice wine (i.e., makgeolli), yakju is typically produced using yeast through a parallel process of saccharification and alcohol fermentation. This process requires additional water for the mixture of nuruk and yeast [4,5]. The CATA method has gained considerable popularity than other methods because it has the advantages of being a simple and versatile technique for consumer perception, and being easy to implement by both trained or untrained consumers [14,15,16,17] This methodology has been reported to be robust in providing reliable information about sensory characterization and can discriminate samples sufficiently [18]. Studies on the CATA method have been extensively used to gain consumer perception of various foods such as cooked rice [13], wines [15], yogurts [20], orange juices [21], beer, tea, strawberries [22], vanilla ice creams [23], wholegrain bread [24], fish [25], apple purees [26], and sparkling wines [27]
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