Consumer perception of probiotic yogurt: Performance of check all that apply (CATA), projective mapping, sorting and intensity scale

Food Research International

Volumn 54, Issue 1, 2013, Pages 601-610

  Cruz, A G ^a,b   Cadena, R S ^a   Castro, W F ^c   Esmerino, E A ^a   Rodrigues, J B ^a   Gaze, L ^d   Faria, J A F ^a   Freitas, M Q ^d   Deliza, R ^e   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^d FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^e EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Check all that apply; Consumer perception; Intensity scale; Probiotic yogurts; Projective mapping; Sorting

Indexed keywords

CHECK ALL THAT APPLY; CONSUMER PERCEPTION; CONSUMER RESPONSE; FOOD MATRIXES; INTENSITY SCALE; OXYGEN SCAVENGERS; PROBIOTIC YOGURT;

GLUCOSE SENSORS; MAPPING; SCAVENGING; SORTING;

DAIRY PRODUCTS;

EID: 84883042559     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.07.056     Document Type: Article

References (58)

1. Allgeyer L.C., Miller M.J., Lee S.-Y. Sensory and microbiological quality of yogurt drinks with prebiotics and probiotics. Journal of Dairy Science 2010, 93:4471-4479.
2. Annuziata A., Vecchio R. Consumer perception of functional foods: A conjoint analysis with probiotic. Food Quality and Preference 2013, 28:348-355.
3. Antmann G., Ares G., Varela P., Salvador A., Coste B., Fiszman S.M. Consumer's creaminess concept perception: A cross cultural study in three Spanish-speaking countries. Journal of Texture Studies 2011, 42:50-60.
4. Ares G., Barreiro C., Deliza R., Gimenez A., Gámbaro Application of check all that apply question to the development of chocolate milk desserts. Journal of Sensory Studies 2010, 25:67-86.
5. Ares G., Budelli E., Bruzzone F., Gímenez A., Lema P. Consumers' texture perception of milk desserts: Relation with rheological measurements. Journal of Texture Studies 2011, 43:203-213.
6. Ares G., Deliza R., Barreiro C., Giménez A., Gámbaro A. Comparison of two sensory profiling techniques based on consumer perception. Food Quality and Preference 2010, 21:417-426.
7. Ares G., Giménez A., Barreiro C., Gámbaro A. Use of an open-ended question to identify drivers of liking of milk desserts. Comparison with preference mapping techniques. Food Quality and Preference 2010, 21:286-294.
8. Ares G., Varela P., Rado G., Gimenez A. Are consumer profiling techniques equivalent for some product categories? The case of orange-flavoured powdered drinks. International Journal of Food Science and Technology 2011, 46:1600-1608.
9. Ares G., Varela P., Rado G., Giménez A. Identifying ideal products using three different consumer profiling methodologies. Comparison with external preference mapping. Food Quality and Preference 2011, 22:581-591.
10. Bruzzone F., Ares G., Giménez A. Consumers' texture perception of milk desserts II - Comparison with trained assessors' data. Journal of Texture Studies 2012, 43:214-226.
11. Bruzzone F., Ares G., Giménez A. Temporal aspects of yoghurt texture perception. International Dairy Journal 2013, 29:124-134.
12. Cadena R.S., Cruz A.G., Faria J.A.F., Bolini H.M.A. Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping. Journal of Dairy Science 2012, 95:4842-4850.
13. Carrillo E., Varela P., Fiszman S. Packaging information as a modulator of consumers' perception of enriched and reduced-calorie biscuits in tasting and non-tasting tests. Food Quality and Preference 2012, 25:105-115.
14. Carrillo E., Varela P., Fiszman S. Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits. Food Research International 2012, 48:209-216.
15. Chollet S., Lelièvre, Abdi H., Valentin D. Sort and beer: Everything you wanted to know about the sorting task but did not dare to ask. Food Quality and Preference 2011, 22:507-520.
16. Courcoux P., Qannari E.M., Taylor Y., Buck D., Greenhoff K. Taxonomic free sorting. Food Quality and Preference 2012, 23:30-35.
17. Cruz A.G., Cadena R.S., Faria J.A.F., Bolini H.M.A., Dantas C., Ferreira M.M.C., et al. PARAFAC: Adjustment for modeling consumer study covering probiotic and conventional yogurt. Food Research International 2012, 41:211-215.
18. Cruz A.G., Cadena R.S., Faria J.A.F., Oliveira C.A.F., Cavalcanti R.N., Bolini M.H.A., et al. Consumer acceptability and purchase intent of probiotic yoghurt with added glucose oxidase using sensometrics, artificial neural networks and logistic regression. International Journal of Dairy Technology 2011, 64:549-556.
19. Cruz A.G., Castro W.F., Faria J.A.F., Bogusz S., Granato D., Celeguini R.M.S., et al. Glucose oxidase: A potential option to decrease the oxidative stress in stirred probiotic yogurt. LWT - Food Science and Technology 2012, 47:512-515.
20. Cruz A.G., Castro W.F., Faria J.A.F., Bolini H.M.A., Celeguini R.M.S., Raices R.S.L., et al. Stability of probiotic stirred yogurt added with glucose oxidase in different packaging materials along the refrigerated storage. Food Research International 2013, 51:723-728.
21. Cruz A.G., Castro W.F., Faria J.A.F., Lollo P.C.B., Amaya-Farfan J., Freitas M.Q., et al. Probiotic yogurts manufactured with increased glucose oxidase levels: Postacidification, proteolytic patterns, survival of probiotic microorganisms, production of organic acid and aroma compounds. Journal of Dairy Science 2012, 95:2261-2269.
22. Cruz A.G., Cavalcanti R.N., Guerreiro L.M.R., Sant'Ana A.S., Nogueira L.C., Oliveira C.A.F., et al. Developing a prebiotic yogurt: Rheological, physico-chemical and microbiological aspects and adequacy of survival analysis methodology. Journal of Food Engineering 2013, 114:323-330.
23. Cruz A.G., Faria J.A.F., Walter E.H.M., Andrade R.R., Walter E.H.M., Cavalcante R.N., et al. Processing optimization of probiotic yogurt containing glucose oxidase using response surface methodology. Journal of Dairy Science 2010, 93:5059-5068.
24. Dehlholm C., Brockhoff P.B., Meinert L., Aaslyng M.D., Bredie W.L.P. Rapid descriptive sensory methods - Comparison of free multiple sorting, partial napping, napping, flash profiling and conventional profiling. Food Quality and Preference 2012, 26:267-277.
25. Dooley L., Lee Y.-S., Meullenet J.-F. The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping. Food Quality and Preference 2010, 21:394-401.
26. Ferdouse R., Rouhi M., Mohammadi Mohamad, Mortazavian A.M., Khosravi-Darani K., Rad A.H. Evaluation of probiotic survivability in yogurt exposed to cold chain interruption. Iranian Journal of Pharmaceutical Research 2013, 12:139-144.
27. Galmarini M.V., Symoneaux R., Chollet S., Zamora M.C. Understanding apple consumers' expectations in terms of likes and dislikes. Use of comment analysis in a cross-cultural study. Appetite 2013, 62:27-33.
28. Gomes A.A., Cruz A.G., Cadena R.S., Faria J.A.F., Carvalho C.C., Lollo P.C., et al. Effect of the inoculation level of L. acidophilus in probiotic cheese on the physicochemical features and sensory performance towards commercial cheeses. Journal of Dairy Science 2011, 94:4777-7786.
29. Gonzalez N.J., Adhikari K., Sancho-Madriz M.F. Sensory characteristics of peach-flavored yogurt drinks containing prebiotics and synbiotics. LWT - Food Science and Technology 2011, 44:158-163.
30. Granato D., Branco G.F., Cruz A.G., Faria J.A.F., Faria J.A.F., Shah N.P. Probiotic dairy products as functional foods. Comprehensive Reviews in Food Science and Food Safety 2010, 9:455-470.
31. Hough G., Ferraris D. Free listing: A method to gain initial insight of a food category. Food Quality and Preference 2010, 21:295-301.
32. Huertas R.A.P. Yogurt en la salud humana. Revista Lasallista de Investigacion 2012, 9:162-177.
33. Kennedy J. Evaluation of replicated projective mapping of granola bars. Journal of Sensory Studies 2010, 25:672-684.
34. Kennedy J., Heymann H. Projective mapping and descriptive analysis of milk and dark chocolate. Journal of Sensory Studies 2009, 24:220-233.
35. Kim Y.-K., Jombart L., Valentin D., Kin K.-O. A cross cultural study using napping: Do Korean and French consumers perceive various green tea products differently. Food Research International 2013, 53:534-542.
36. Lado J., Vicente E., Manzzioni A., Ares G. Application of a check-all-that-apply question for the evaluation of strawberry cultivars from a breeding program. Journal of the Science of Food and Agriculture 2010, 90:2268-2275.
37. Lawless H.T., Heymann H. Sensory evaluation of food. Principles and practices 2010, Springer, New York. 2nd ed.
38. Lawrence G., Symoneaux R., Maitre I., Brossaud F., Maestrojuan M., Mehinagic E. Using the free comments method for sensory characterisation of Cabernet Franc wines: Comparison with classical profiling in a professional context. Food Quality and Preference 2013, 30:145-155.
39. Lee Y., Findlay C., Meullenet J.-F. Experimental consideration for the use of check-all-that-apply questions to describe the sensory properties of orange juices. International Journal of Food Science and Technology 2013, 48:215-219.
40. Lelièvre M., Sylvie Chollet S., Abdi H., Valentin D. What is the validity of the sorting task for describing beers? A study using trained and untrained assessors. Food Quality and Preference 2008, 19:697-703.
41. Libertino L., Ferraris D., Orsonio M.M.L., Hough G. Analysis of data from a free-listing study of menus by different income-level populations. Food Quality and Preference 2012, 24:269-275.
42. Louw L., Malherbe S., Naes T., Lambrechts M., Van Rensburg P., Nieuwoudt H. Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products. Food Quality and Preference 2013, 30:192-201.
43. Lucey J.A. Cultured dairy products: An overview of their gelation and texture properties. International Journal of Dairy Technology 1998, 57:77-84.
44. MacFie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
45. Moraes P.C.B.T., Bollini H.M.A. Perfil sensorial de iogurtes comerciais sabor morango nas versões tradicional e light. Brazilian Journal of Food Technology 2010, 13:112-119.
46. Moussaoui K.A., Varela P. Exploring consumer product profiling techniques and their linkage to a quantitative descriptive analysis. Food Quality and Preference 2010, 21:1088-1099.
47. Nestrud M.A., Lawless H.T. Perceptual mapping of apples and cheeses using projective mapping and sorting. Journal of Sensory Studies 2010, 25:390-405.
48. Parente M.E., Ares G., Manzoni A.V. Applicatin of two consumer profiling techniques to cosmetic emulsions. Journal of Sensory Studies 2010, 25:685-705.
49. Parente M.E., Manzoni A.V., Ares G. External preference mapping of commercial antiaging creams based on consumers' responses to a check-all-that-apply question. Journal of Sensory Studies 2011, 26:158-166.
50. Saint-Eve A., Lévy C., Martin N., Souchon I. Influence of proteins on the perception of flavored stirred yogurts. Journal of Dairy Science 2006, 89:922-933.
51. Sinopolli D.A., Lawless H.T. Taste properties of potassium chloride alone and in mixtures using sodium chloride using a check-all-that-apply method. Journal of Food Science 2012, 77:319-322.
52. Symoneaux R., Galmarini M.V., Mehinagic E. Comment analysis of consumer's likes and dislikes as an alternative tool to preference mapping. A case study on apples. Food Quality and Preference 2012, 24:59-66.
53. Valentin D., Chollet S., Lelievre M., Abdi H. Quick and dirty but still pretty good: A review of new descriptive methods in food science. International Journal of Food Science and Technology 2012, 47:1563-1578.
54. Varela P., Ares G. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International 2012, 48:893-908.
55. Varela P., Ares G., Gimenez A., Gambaro A. Influence of brand information on consumers' expectations and liking of powdered drinks in central location tests. Food Quality and Preference 2010, 21:873-880.
56. Veinand B., Godefroy C., Adam C., Delarue J. Highlight of important product characteristics for consumers. Comparison of three sensory descriptive methods performed by consumers. Food Quality and Preference 2011, 22:474-485.
57. Veramendi M., Herencia P., Ares G. Perfume odor categorization: To what extent trained assessors and consumers agree?. Journal of Sensory Studies 2013, 28:76-89.
58. Vidal L., Barreiro C., Gómez B., Ares G., Gimenez A. Influence of information on consumers' evaluations using check-all-that-apply questions and sorting: A case study with milk desserts. Journal of Sensory Studies 2013, 28:125-137.