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
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
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DOI：
10.1016/j.foodqual.2009.10.002
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发表时间：
2010-06-01
影响因子：
5.3
通讯作者：
Meullenet, Jean-Francois
中科院分区：
文献类型：
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作者：
Dooley, Lauren;Lee, Young-seung;Meullenet, Jean-Francois
本研究进行评估的使用和有效性的检查所有适用（CATA）的数据创建的偏好地图，并比较这些地图从传统的感官配置文件产生的经典外部地图。10种商业香草冰淇淋产品被呈现给80位消费者。消费者回答了一个整体喜欢的问题，使用9点的享乐量表和CATA问题与13个属性，描述了香草冰淇淋的感官特性。一个由17人组成的训练有素的描述性小组开发了香草冰淇淋产品的23个属性。通过多因素分析（MFA）将CATA计数创建的偏好图与描述性配置文件创建的偏好图进行比较。通过两种感官方法对产品进行的表征表明，两种方法之间具有非常好的一致性。地图配置的MFA显示公平的协议之间的技术用于产生的偏好地图，表明CATA数据应用于偏好映射给出了类似的结果，外部偏好映射。(C)2009爱思唯尔有限公司保留所有权利。
This study was conducted to evaluate the use and efficacy of check-all-that-apply (CATA) data for the creation of preference maps, and to compare these maps to classical external maps generated from traditional sensory profiles. Ten commercial vanilla ice cream products were presented to 80 consumers. Consumers answered an overall liking question using the 9-point hedonic scale and a CATA question with 13 attributes which described the sensory characteristics of vanilla ice cream. A trained descriptive panel of 17 individuals developed a profile of 23 attributes for the vanilla ice cream products. Preference maps created by CATA counts were compared to those by descriptive profiles via multiple factor analysis (MFA). The characterization of the products by both sensory methods showed very good agreement between the methods. The MFA of map configurations showed fair agreement between the techniques used to produce the preference maps, indicating that CATA data applied to preference mapping gave similar results to external preference mapping. (C) 2009 Elsevier Ltd. All rights reserved.