Abstract
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. These characteristics, on the other hand, are determined by a trained panel, and consumers are not asked how they perceive these attributes; as a result, some of the characteristics raised by the trained panel may not be relevant to consumers. In this study, the CATA test was applied to characterize three types of hot dogs, those with or without irradiation and salt reduction, and the focus group (FG) technique was employed to determine the CATA descriptors. Each participant in the FG provided five words (attributes) that, in their opinion, best defined each sample. Then, to understand the meaning and to assemble each of the different terms, a discussion of the defined attributes was conducted. The list of CATA descriptors was compiled using the most often cited attributes. The findings indicate that the major difference in hot dogs was between the formulations with and without sodium reduction. The consumers only noticed minor effects resulting from the irradiation process. The use of focus group as the method to select the CATA descriptors related to hot dogs was proven to be valid since the words that were listed for these samples were attributes that typically characterize hot dog sausages.
Highlights
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers
The selection of words included in the CATA questionnaire could be descriptors used by trained panels or could be selected from previous focus groups or quantitative consumer studies [3,4]
While these two attributes were not related to irradiated. These results indicate that sodium reduction had a strong impact on texture charac-hot dogs, the consumers’
Summary
Check-all-that-apply (CATA) is a methodology for sensory product characterization that can be used by consumers. The selection of words included in the CATA questionnaire could be descriptors used by trained panels or could be selected from previous focus groups or quantitative consumer studies [3,4]. One of the major paradigms of sensory analysis is that the attributes of a particular food are generally raised by a trained panel, and consumers are only asked how they perceive these attributes; that is, consumers do not have the opportunity to express how they perceive these characteristics in the first place. One problem related to this is that some of the attributes raised by the trained panel may not be relevant to consumers, or these attributes may be described by the panel differently from consumers would describe them [3,5]. The CATA test was applied to characterize three types of hot dogs, those with/without irradiation and salt reduction, and the FG technique was used to choose the CATA descriptors
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