Abstract
Food presents sensory attributes that can be identified, described and quantified using descriptive sensory methods. These methods have been used to developing of new products, quality control, formulation changes and to the evaluation of shelf life in the food industry. Traditional descriptive techniques have as limitations the requirement of trained evaluators since they present high degree of difficulty/complexity of these evaluations. Another disadvantage is the time needed to conduct the training, making the method very expensive. To reduce the time analysis and costs of traditional descriptive techniques, recent research is seeking to develop and validate methodologies that make possible to describe foods through the use of consumers, avoiding the need of trained judges. The objective was to describe the advances of the descriptive methodology named Check-All-That-Apply (CATA) and their variations, as well as their advantages and limitations.
Highlights
The modern food industry is seeking for the development of new food products and the definition of the sensory properties of the product is a fundamental part of the development process and consequent commercial success when launched or modified (Kemp, 2013)
Quantitative Descriptive Analysis (QDA) has limitations, as time for sensory panel training, availability of people to participate in analysis, definition of reference products that translate judges' perceptions, development and definition of terminology for sensory profile, which is unique to each particular food class (Cadena et al 2014)
The results suggested that working with notably different samples, 60-80 consumers may be considered an adequate number to obtain reproducible statistical results
Summary
The modern food industry is seeking for the development of new food products and the definition of the sensory properties of the product is a fundamental part of the development process and consequent commercial success when launched or modified (Kemp, 2013). Considering the economic aspect and the time required for training and maintaining teams of evaluators to obtain accurate, reliable and consistent answers, recent studies have presented advanced descriptive methodologies in consumer sensory science to meet the demand of food industries for more versatile tests and agility in obtaining answers. In this context, the CATA (Check-All-That-Apply) methodology has been widely studied in an attempt to replace the traditional descriptive analysis bringing the possibility of using trained consumers and nonjudges. The study revealed that the technique proved to be highly reproducible, quite capable of detecting differences and characterizing different products
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