메뉴 건너뛰기




Volumn 47, Issue , 2016, Pages 79-90

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

Author keywords

CATA questions; TCATA; Temporal check all that apply; Temporal sensory method; Yogurt

Indexed keywords


EID: 84940791417     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2015.06.017     Document Type: Article
Times cited : (215)

References (48)
  • 1
    • 84875804065 scopus 로고    scopus 로고
    • Advantages and uses of check all-that-apply response compared to traditional scaling of attributes for salty snacks
    • 7th Pangborn Sensory Science Symposium, 12-16 August, Minneapolis, MN, USA.
    • Adams, J., Williams, A., Lancaster, B., & Foley, M. (2007). Advantages and uses of check all-that-apply response compared to traditional scaling of attributes for salty snacks. In 7th Pangborn Sensory Science Symposium, 12-16 August, Minneapolis, MN, USA.
    • (2007)
    • Adams, J.1    Williams, A.2    Lancaster, B.3    Foley, M.4
  • 2
    • 84888101000 scopus 로고    scopus 로고
    • Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development
    • Ares G., Etchemendy E., Antúnez L., Vidal L., Giménez A., Jaeger S.R. Visual attention by consumers to check-all-that-apply questions: Insights to support methodological development. Food Quality and Preference 2014, 32:210-220.
    • (2014) Food Quality and Preference , vol.32 , pp. 210-220
    • Ares, G.1    Etchemendy, E.2    Antúnez, L.3    Vidal, L.4    Giménez, A.5    Jaeger, S.R.6
  • 3
    • 84867596116 scopus 로고    scopus 로고
    • Check-all-that-apply questions: Influence of attribute order on sensory product characterization
    • Ares G., Jaeger S.R. Check-all-that-apply questions: Influence of attribute order on sensory product characterization. Food Quality and Preference 2013, 28:141-153.
    • (2013) Food Quality and Preference , vol.28 , pp. 141-153
    • Ares, G.1    Jaeger, S.R.2
  • 6
    • 84880664007 scopus 로고    scopus 로고
    • Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products
    • Bouteille R., Cordelle S., Laval C., Tournier C., Lecanu B., This H., et al. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products. Food Quality and Preference 2013, 30(2):282-292.
    • (2013) Food Quality and Preference , vol.30 , Issue.2 , pp. 282-292
    • Bouteille, R.1    Cordelle, S.2    Laval, C.3    Tournier, C.4    Lecanu, B.5    This, H.6
  • 7
    • 84861869831 scopus 로고    scopus 로고
    • Consumers' texture perception of milk desserts. II - Comparison with trained assessors' data
    • 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.
    • (2012) Journal of Texture Studies , vol.43 , pp. 214-226
    • Bruzzone, F.1    Ares, G.2    Giménez, A.3
  • 8
    • 77957688795 scopus 로고
    • The profile method of flavor analysis
    • Academic Press, New York, E.M. Mrak, G.F. Stewart (Eds.)
    • Caul J.F. The profile method of flavor analysis. Advances in food research 1957, Vol. 7:1-40. Academic Press, New York. E.M. Mrak, G.F. Stewart (Eds.).
    • (1957) Advances in food research , vol.7 , pp. 1-40
    • Caul, J.F.1
  • 9
    • 0002552781 scopus 로고
    • Local regression models
    • Wadsworth & Brooks/Cole, J.M. Chambers, T.J. Hastie (Eds.)
    • Cleveland W.S., Grosse E., Shyu W.M. Local regression models. Statistical models in S 1992, Wadsworth & Brooks/Cole. J.M. Chambers, T.J. Hastie (Eds.).
    • (1992) Statistical models in S
    • Cleveland, W.S.1    Grosse, E.2    Shyu, W.M.3
  • 10
    • 0029828681 scopus 로고    scopus 로고
    • Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing-gum
    • Duizer L.M., Bloom K., Findlay C.J. Dual-attribute time-intensity measurement of sweetness and peppermint perception of chewing-gum. Journal of Food Science 1996, 61:636-638.
    • (1996) Journal of Food Science , vol.61 , pp. 636-638
    • Duizer, L.M.1    Bloom, K.2    Findlay, C.J.3
  • 12
    • 0001723304 scopus 로고
    • Taste-smell interactions are tastant and odorant dependent
    • Frank R.A., Byram J. Taste-smell interactions are tastant and odorant dependent. Chemical Senses 1988, 13:445-455.
    • (1988) Chemical Senses , vol.13 , pp. 445-455
    • Frank, R.A.1    Byram, J.2
  • 13
    • 84977733499 scopus 로고
    • Intensity variation descriptive methodology: Development and application of a new sensory evaluation technique
    • Gordin H.H. Intensity variation descriptive methodology: Development and application of a new sensory evaluation technique. Journal of Sensory Studies 1987, 2:187-198.
    • (1987) Journal of Sensory Studies , vol.2 , pp. 187-198
    • Gordin, H.H.1
  • 15
    • 34249883709 scopus 로고    scopus 로고
    • Tying up the loose ends in simple correspondence analysis
    • Economics Working Papers 940, Department of Economics and Business, Universitat Pompeu Fabra.
    • Greenacre, M. (2006). Tying up the loose ends in simple correspondence analysis. Economics Working Papers 940, Department of Economics and Business, Universitat Pompeu Fabra.
    • (2006)
    • Greenacre, M.1
  • 17
    • 84940792923 scopus 로고    scopus 로고
    • ca: Simple, Multiple and Joint Correspondence Analysis. R package version 0.55.
    • Greenacre, M., Nenadic, O., & Friendly, M. (2014). ca: Simple, Multiple and Joint Correspondence Analysis. R package version 0.55. http://CRAN.R-project.org/package=ca.
    • (2014)
    • Greenacre, M.1    Nenadic, O.2    Friendly, M.3
  • 18
    • 0011021605 scopus 로고
    • More than meets the tongue: temporal characteristics of taste intensity and quality
    • Dekker, New York, H.T. Lawless, B.P. Klein (Eds.)
    • Halpern B.P. More than meets the tongue: temporal characteristics of taste intensity and quality. Sensory science theory and applications in foods 1991, 37-105. Dekker, New York. H.T. Lawless, B.P. Klein (Eds.).
    • (1991) Sensory science theory and applications in foods , pp. 37-105
    • Halpern, B.P.1
  • 19
    • 84943817322 scopus 로고
    • Error detecting and error correcting codes
    • Hamming R.W. Error detecting and error correcting codes. Bell System Technical Journal 1950, 29:147-160.
    • (1950) Bell System Technical Journal , vol.29 , pp. 147-160
    • Hamming, R.W.1
  • 20
    • 0002679321 scopus 로고
    • Tests of significance for differences between percentages based on small numbers
    • Irwin J.O. Tests of significance for differences between percentages based on small numbers. Metron 1935, 12:83-94.
    • (1935) Metron , vol.12 , pp. 83-94
    • Irwin, J.O.1
  • 21
    • 84890257002 scopus 로고    scopus 로고
    • Sensory analysis-General guidance for the selection, training, and monitoring of selected assessors and expert sensory assessors
    • ISO Standard 8586:2012. Geneva, Switzerland: International Organization for Standardization.
    • ISO (2012). Sensory analysis-General guidance for the selection, training, and monitoring of selected assessors and expert sensory assessors. ISO Standard 8586:2012. Geneva, Switzerland: International Organization for Standardization.
    • (2012)
  • 22
    • 84985219464 scopus 로고
    • Analysis of textural changes in hard cheese during mastication by progressive profiling
    • Jack F.R., Piggott J.R., Paterson A. Analysis of textural changes in hard cheese during mastication by progressive profiling. Journal of Food Science 1994, 59:539-543.
    • (1994) Journal of Food Science , vol.59 , pp. 539-543
    • Jack, F.R.1    Piggott, J.R.2    Paterson, A.3
  • 24
    • 84880596546 scopus 로고    scopus 로고
    • Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions
    • Jaeger S.R., Giacalone D., Roigard C.M., Pineau B., Vidal L., Giménez A., et al. Investigation of bias of hedonic scores when co-eliciting product attribute information using CATA questions. Food Quality and Preference 2013, 30:242-249.
    • (2013) Food Quality and Preference , vol.30 , pp. 242-249
    • Jaeger, S.R.1    Giacalone, D.2    Roigard, C.M.3    Pineau, B.4    Vidal, L.5    Giménez, A.6
  • 26
    • 84940789966 scopus 로고    scopus 로고
    • Possibility of simultaneous measurement of pungency and leading flavour attributes in natural food matrices - temporal aspects
    • 3rd European conference on sensory and consumer research, 7-10 September, Hamburg, Germany.
    • Kostyra, E., Baryłko-Pikielna, N., Dabrowska, U., & Wasiak-Zys, G. (2008). Possibility of simultaneous measurement of pungency and leading flavour attributes in natural food matrices - temporal aspects. In 3rd European conference on sensory and consumer research, 7-10 September, Hamburg, Germany.
    • (2008)
    • Kostyra, E.1    Baryłko-Pikielna, N.2    Dabrowska, U.3    Wasiak-Zys, G.4
  • 27
    • 84880639004 scopus 로고    scopus 로고
    • Exploring taffy product consumption experiences using a multi-attribute time-intensity (MATI) method
    • Kuesten C., Bi J., Feng Y. Exploring taffy product consumption experiences using a multi-attribute time-intensity (MATI) method. Food Quality and Preference 2013, 30:260-273.
    • (2013) Food Quality and Preference , vol.30 , pp. 260-273
    • Kuesten, C.1    Bi, J.2    Feng, Y.3
  • 29
    • 67349165070 scopus 로고    scopus 로고
    • Perception of oral food breakdown. The concept of sensory trajectory
    • Lenfant F., Loret C., Pineau N., Hartmann C., Martin N. Perception of oral food breakdown. The concept of sensory trajectory. Appetite 2009, 52:659-667.
    • (2009) Appetite , vol.52 , pp. 659-667
    • Lenfant, F.1    Loret, C.2    Pineau, N.3    Hartmann, C.4    Martin, N.5
  • 30
    • 77955987983 scopus 로고    scopus 로고
    • Conventional and probiotic yogurts differ in sensory properties but not in consumers preferences
    • Majchrzak D., Lahm B., Dürrschmid K. Conventional and probiotic yogurts differ in sensory properties but not in consumers preferences. Journal of Sensory Studies 2010, 25:431-446.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 431-446
    • Majchrzak, D.1    Lahm, B.2    Dürrschmid, K.3
  • 31
    • 78049414812 scopus 로고    scopus 로고
    • The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests
    • Methven L., Rahelu K., Economou N., Kinneavy L., Ladbrooke-Davis L., Kennedy O.B., et al. The effect of consumption volume on profile and liking of oral nutritional supplements of varied sweetness: Sequential profiling and boredom tests. Food Quality and Preference 2010, 21:948-955.
    • (2010) Food Quality and Preference , vol.21 , pp. 948-955
    • Methven, L.1    Rahelu, K.2    Economou, N.3    Kinneavy, L.4    Ladbrooke-Davis, L.5    Kennedy, O.B.6
  • 34
    • 77956413185 scopus 로고    scopus 로고
    • Statistical inference for temporal dominance of sensations data using randomization tests
    • Meyners M., Pineau N. Statistical inference for temporal dominance of sensations data using randomization tests. Food Quality and Preference 2010, 21:805-814.
    • (2010) Food Quality and Preference , vol.21 , pp. 805-814
    • Meyners, M.1    Pineau, N.2
  • 35
    • 34249898400 scopus 로고    scopus 로고
    • Correspondence analysis in R, with two- and three-dimensional graphics: The ca package
    • Nenadic O., Greenacre M. Correspondence analysis in R, with two- and three-dimensional graphics: The ca package. Journal of Statistical Software 2007, 20(3):1-13.
    • (2007) Journal of Statistical Software , vol.20 , Issue.3 , pp. 1-13
    • Nenadic, O.1    Greenacre, M.2
  • 36
    • 84940796986 scopus 로고    scopus 로고
    • Temporal Order of Sensations
    • 9th Pangborn Sensory Science Symposium, 4-8 September, Toronto, ON, Canada.
    • Pecore, S., Rathjen-Nowak, C., & Tamminen, T. (2011). Temporal Order of Sensations. In 9th Pangborn Sensory Science Symposium, 4-8 September, Toronto, ON, Canada.
    • (2011)
    • Pecore, S.1    Rathjen-Nowak, C.2    Tamminen, T.3
  • 37
    • 84863447959 scopus 로고    scopus 로고
    • Temporal dominance of sensations: A new technique to record several sensory attributes simultaneously over time
    • 5th Pangborn sensory science symposium, July 20-24, Boston, MA, USA.
    • Pineau, N., Cordelle, S., & Schlich, P. (2003). Temporal dominance of sensations: A new technique to record several sensory attributes simultaneously over time. In 5th Pangborn sensory science symposium (p. 121), July 20-24, Boston, MA, USA.
    • (2003) , pp. 121
    • Pineau, N.1    Cordelle, S.2    Schlich, P.3
  • 40
    • 84855199947 scopus 로고    scopus 로고
    • A language and environment for statistical computing
    • R Foundation for Statistical Computing, Vienna, Austria
    • R Core Team (2014). R: A language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria. URL . http://www.R-project.org/.
    • (2014)
  • 41
    • 84887821765 scopus 로고    scopus 로고
    • Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®
    • Reinbach H.C., Giacalone D., Ribeiro L.M., Bredie W.L.P., Frøst M.B. Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®. Food Quality and Preference 2014, 32:160-166.
    • (2014) Food Quality and Preference , vol.32 , pp. 160-166
    • Reinbach, H.C.1    Giacalone, D.2    Ribeiro, L.M.3    Bredie, W.L.P.4    Frøst, M.B.5
  • 42
    • 0012139130 scopus 로고    scopus 로고
    • Assessing sensory panelist performance using repeatability and reproducibility measures
    • Rossi F. Assessing sensory panelist performance using repeatability and reproducibility measures. Food Quality and Preference 2001, 12:467-479.
    • (2001) Food Quality and Preference , vol.12 , pp. 467-479
    • Rossi, F.1
  • 43
    • 62949222757 scopus 로고    scopus 로고
    • A novel method of descriptive analysis on hot brewed coffee: Time scanning descriptive analysis
    • Seo H.-S., Lee M., Jung Y.-J., Hwang I. A novel method of descriptive analysis on hot brewed coffee: Time scanning descriptive analysis. European Food Research and Technology 2009, 228:931-938.
    • (2009) European Food Research and Technology , vol.228 , pp. 931-938
    • Seo, H.-S.1    Lee, M.2    Jung, Y.-J.3    Hwang, I.4
  • 45
    • 84970602731 scopus 로고
    • Experimental designs balanced for the estimation of residual effects of treatments
    • Williams E.J. Experimental designs balanced for the estimation of residual effects of treatments. Australian Journal of Scientific Research 1949, 2:149-168.
    • (1949) Australian Journal of Scientific Research , vol.2 , pp. 149-168
    • Williams, E.J.1
  • 46
    • 84908607389 scopus 로고    scopus 로고
    • Contributions to assess the reproducibility and the agreement of respondents in CATA tasks
    • Worch T., Piqueras-Fiszman B. Contributions to assess the reproducibility and the agreement of respondents in CATA tasks. Food Quality and Preference 2015, 40:137-146.
    • (2015) Food Quality and Preference , vol.40 , pp. 137-146
    • Worch, T.1    Piqueras-Fiszman, B.2
  • 47
    • 84899703006 scopus 로고    scopus 로고
    • Application of multiple-sip Temporal Dominance of Sensations to the evaluation of sweeteners
    • Zorn S., Alcaire F., Vidal L., Giménez A., Ares G. Application of multiple-sip Temporal Dominance of Sensations to the evaluation of sweeteners. Food Quality and Preference 2014, 36:135-143.
    • (2014) Food Quality and Preference , vol.36 , pp. 135-143
    • Zorn, S.1    Alcaire, F.2    Vidal, L.3    Giménez, A.4    Ares, G.5
  • 48
    • 0025805238 scopus 로고
    • Time-quality tracking of monosodium glutamate, sodium saccharin and a citric acid-saccharin mixture
    • Zwillinger S.A., Halpern B.P. Time-quality tracking of monosodium glutamate, sodium saccharin and a citric acid-saccharin mixture. Physiology & Behavior 1991, 49:855-862.
    • (1991) Physiology & Behavior , vol.49 , pp. 855-862
    • Zwillinger, S.A.1    Halpern, B.P.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.