Temporal Check-All-That-Apply Research Articles

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated with carbonation and compare the profiles from each method. To accomplish this, eleven sparkling wines of different carbonation (CO2) levels were prepared through the addition of varying concentrations of dextrose during the winemaking process. Sparkling wines containing 0.0–7.5g CO2/L (p<0.05) were evaluated by a trained panel (n=11) using DA for mouthfeel attributes associated with CO2, as well as taste, aroma, and flavor attributes. From the DA results, canonical variates analysis (CVA) showed that the mouthfeel attributes explained most of the variation among the wine treatments, with increased CO2 concentrations in the wine treatments resulting in increased intensity of mouthfeel attributes. While DA provides intensity-laden results, carbonation changes with time and as such the sparkling wines were also evaluated by a trained panel (n=13) using TCATA methodology to describe temporal changes in mouthfeel and taste perceptions. TCATA curves suggested a relative grouping of attributes: attributes that were perceived earlier in the evaluation time (peak citation <15s into evaluation), and attributes with a delayed onset of perception (>15s into evaluation). Principal component analysis (PCA) was used to obtain wine treatment trajectories and enable the visualization of attribute perception over time. Multiple factor analysis (MFA) showed all the mouthfeel attributes evaluated by both TCATA and DA were highly correlated (RV=0.98; p<0.0001), suggesting that both methods were similar in their ability to distinguish between carbonated wine treatments. The results of this study highlight the application of TCATA methodology to describe CO2 perception, which produces complex temporal sensations.

Identification of drivers of (dis)liking based on dynamic sensory profiles: Comparison of Temporal Dominance of Sensations and Temporal Check-all-that-apply

Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are two multi-attribute methods for dynamic sensory characterization. Previous research has shown that both methodologies provide complementary information. However, it remains an open question which of the two approaches better explains consumers' hedonic perception of products. In this context, the aim of the present work was to compare TDS and TCATA in terms of their ability to identify the influence of the dynamic sensory profile of food products on consumer overall liking scores. Two consumer studies were conducted using two different product categories (French bread and vanilla milk desserts). In each study, a between-subjects design was used to obtain dynamic sensory profiles using TDS and TCATA. After the dynamic sensory characterization tasks consumers rated their liking using a 9-point hedonic scale. Across the two studies, both methodologies provided similar information on the main drivers of liking and disliking, particularly when samples showed clear differences in liking. However, in one of the studies attribute applicability from TCATA provided additional insights on the influence of the dynamics of the sensory characteristics of products on consumers' liking. Results of the present work stress the complementarity between TCATA and TDS and highlight the potentiality of TCATA to provide a more detailed description of the dynamics of sensory perception during consumption.

Does a familiarization step influence results from a TCATA task?

Temporal Check-All-That-Apply (TCATA) is a multi-attribute temporal approach that extends CATA questions. It is based on continuous selection of the sensory attributes that are perceived as applicable for describing a focal sample during consumption. Compared to CATA, TCATA is a relatively intense and demanding task for consumers who have to focus their attention on the evolution of the sensory characteristics of samples during consumption. The present work evaluated a short familiarization step (7–10min) where participants became acquainted with the list of sensory terms and applied these to a practice sample using a CATA task and also completed a TCATA task using a warm-up sample. All participants, including those who did not take part in the familiarization step, watched a demonstration video that explained how to use the TCATA software and to complete the task. Three consumer studies, each involving ∼100 participants, were conducted using dried apricots, peanuts, and milk chocolate. The TCATA curves when data were collected with and without the familiarization step were not systematically different. However, a small increase in sample discrimination was established and on this basis familiarization should be considered when using TCATA with consumers. A need to explore other familiarization protocols than the one used here exist in order to develop guidelines for implementation.

Comparison of two TCATA variants for dynamic sensory characterization of food products

Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. This method requires assessors to select all the terms they consider applicable at each moment of the evaluation, and to de-select terms when they are no longer applicable. In the present work a variant of TCATA, TCATA Fading, is presented and compared to TCATA. In TCATA Fading selected terms gradually and automatically become unselected over a predefined period of time. Eight studies were conducted with different product categories in three different countries. In Studies 1–3, TCATA and TCATA Fading were compared with trained assessors using within-subject experimental designs on the same set of products. In Studies 4–6, TCATA and TCATA Fading were compared with consumers following between-subject experimental designs. Comparison was performed in terms of citation proportion of the terms, significant differences among samples detected, dynamic sample profiles, and task perceptions. Across the eight studies, results suggested that automatic de-selection of attributes in a TCATA task can improve discrimination and provide a more accurate description of the dynamics of sensory characteristics of products than asking consumers to de-select attributes when they are no longer applicable. The present research represents a first attempt at implementing and evaluating TCATA Fading, and suggests that it is a useful variant of the TCATA method. Many avenues for methodological refinement are identified.

Using contrails and animated sequences to visualize uncertainty in dynamic sensory profiles obtained from temporal check-all-that-apply (TCATA) data

Approaches for analyzing temporal check-all-that-apply (TCATA) data are further developed and illustrated using data arising from a Syrah wine finish evaluation. Raw and smoothed trajectories are obtained using principal component analysis. Virtual panels are obtained from a partial bootstrap, and the attribute citation proportions are then projected into the solution space to form contrails. Trajectories are overlaid on the contrails, allowing smoothing to be evaluated. Separation between two contrails provides evidence that the trajectories differ. At individual time slices, data concentration ellipses are overlaid on bootstrap scores. Separation of ellipses provides evidence of differences among treatments. Difference trajectories and difference ellipses can also be plotted; if the difference ellipse excludes the origin it indicates a difference between the treatments. Animated sequences summarize changes in product characterization over time in a manner that facilitates review. A glossary of terms introduced in the paper is provided in an appendix.

Temporal Check‐All‐That‐Apply Characterization of Syrah Wine

Temporal Check-All-That-Apply (TCATA) is a new dynamic sensory method for which analysis techniques are still being developed and optimized. In this study, TCATA methodology was applied for the evaluation of wine finish by trained panelists (n = 13) on Syrah wines with different ethanol concentrations (10.5% v/v and 15.5% v/v). Raw data were time standardized to create a percentage of finish duration, subsequently segmented into thirds (beginning, middle, and end) to capture panel perception. Results indicated the finish of the high ethanol treatments lasted longer (approximately 12 s longer) than the low ethanol treatment (P ≤ 0.05). Within each finish segment, Cochran's Q was conducted on each attribute and differences were detected amongst treatments (P ≤ 0.05). Pairwise tests showed the high ethanol treatments were more described by astringency, heat/ethanol burn, bitterness, dark fruit, and spices, whereas the low ethanol treatment was more characterized by sourness, red fruit, and green flavors (P ≤ 0.05). This study demonstrated techniques for dealing with the data generated by TCATA. Furthermore, this study further characterized the influence of ethanol on wine finish, and by extension wine quality, with implications to winemakers responsible for wine processing decisions involving alcohol management.

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process. This research further investigates the TCATA method, through its application to products of varying complexity (yogurt, salami, cheese, orange juice, French bread, and marinated mussels) using consumers and trained panellists as assessors. More importantly, to deliver new methodological insights we compare TCATA to Temporal Dominance of Sensations (TDS). This comparison will aid researchers to select the temporal method best suited to their needs. Across three countries, six studies were conducted. Within-subjects experimental designs were used in Studies 1–3 and involved trained panellists using both TCATA and TDS on the same set of products. In Studies 4–6, between-subjects experimental designs were used, and the assessors, who were consumers, evaluated samples using either TCATA or TDS. The results confirmed that TCATA is suitable for measuring the temporal sensory characteristics of products. By enabling identification of several sensory characteristics that are concurrently perceived in products, the results from this research also suggest that TCATA may provide a more detailed description of the dynamics of the sensory characteristics of products. The TDS concept of dominance appears to decrease detailed description and discrimination of attributes that are simultaneously perceived, particularly when dealing with multiple sensory modalities. The practical implications of these differences are discussed.

Temporal Check-All-That-Apply (TCATA): A novel dynamic method for characterizing products

Temporal Check-All-That-Apply (TCATA) is introduced as a new dynamic method for describing multidimensional sensory properties of products as they evolve over time. TCATA extends the Check-All-That-Apply (CATA) method. Selection and deselection of attributes are tracked continuously over time, permitting assessors to characterize the evolution of sensory changes in products. TCATA is presented using results from trained panel evaluations of yogurt products. Data are also used to illustrate approaches for exploratory data analysis. Raw data from each assessor are represented using indicator charts. Panel data are aggregated into TCATA product plots. Reference lines are added to provide additional guidance. Product pairwise comparisons are made in TCATA difference plots, emphasizing differences that are less likely to have arisen from chance. Correspondence analysis (CA) is used to visualize product trajectories over time in a sensory space, providing a summary multivariate understanding of the dynamic sensory properties. CA conducted on the TCATA yogurt data highlight the importance of the dynamic profile, and suggest that understanding the complexity of products requires investigation of temporal changes. Results indicate that the TCATA method has potential for evaluating temporal aspects of sensory perception but further research is required to identify methodological issues and to refine the methodology.

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

Reducing the sugar content of processed products has been claimed to be one of the most efficient strategies for decreasing sugar intake. The present work aimed at studying the influence of sugar reduction on the dynamic sensory profile and consumers' liking of probiotic chocolate-flavored milks using a novel temporal methodology, and to evaluate two alternatives (vanilla flavor and thaumatin) to attenuate the sensory changes caused by sugar reduction. Probiotic chocolate-flavored milks were formulated with different reductions in added sugar (0, 20, 40 and 60%). Vanilla flavor and thaumatin were added to the sugar-reduced samples at two concentrations. Samples were evaluated by trained assessors using Temporal check-all-that-apply (TCATA). Additionally, consumers evaluated the dynamic sensory profile of a subset of the samples using TCATA and indicated their overall liking using a 9-point hedonic scale. Results from the present work showed that the main effect of sugar reduction on the dynamic sensory profile of the probiotic chocolate-flavored milks was related to changes in sweetness, bitterness and thickness. A reduction in added sugar of 20% led to changes in sweetness intensity, which were perceived by both trained assessors and consumers. However, consumers' liking was not significantly affected by sugar reduction up to 40%. The addition of vanilla flavor at suprathreshold concentrations was not efficient in increasing sweetness perception in chocolate-flavored milks with the lowest sugar reduction percentage, suggesting that it may not be a feasible alternative for reducing sugar in this product category. These results suggest that in many situations sugar content of food products could be decreased without a relevant impact on consumers' sensory and hedonic perception.

Dynamic sensory characterization of cosmetic creams during application using Temporal Check-All-That-Apply (TCATA) questions

The evolution of sensory characteristics during the application of cosmetic creams has been long recognized as important. However, standard methodologies do not evaluate how sensory characteristics of products change during application, and do not determine the onset of specific sensations. In this manuscript, a new temporal methodology, Temporal Check-All-That-Apply (TCATA), is used to enable characterization of the dynamic sensory properties of cosmetic creams during application. Six cosmetic emulsions were evaluated by 22 semi-trained assessors in duplicate using TCATA. Nine sensory attributes were considered: sticky, difficult to spread, easy to spread, white residue, fresh, smooth, waxy, greasy, and oily. Data were analyzed using line plots, difference curves, and correspondence analysis. The temporal profiles of the products during application were determined and fitted expectations due to changes in their rheological properties, water evaporation, and absorption into the stratum corneum of the skin, which cause changes in the structure of the film of product left on the skin. Differences in the temporal profiles of the samples were identified and explained by differences in their formulations, which indicates the validity of the data collected using TCATA with semi-trained assessors. These results show the potential of TCATA for characterizing the dynamic sensory profile of cosmetic creams during application, which opens new possibilities to sensory characterization of other cosmetic products.