Comparison of RATA, CATA, sorting and Napping® as rapid alternatives to sensory profiling in a food industry environment

Check-all-that-apply (CATA) questions: Sensory term citation frequency reflects rated term intensity and applicability

(2020) Sara R. Jaeger et al.   FOOD QUALITY AND PREFERENCE

Sensory typicity of regional Australian Cabernet Sauvignon wines according to expert evaluations and descriptive analysis

(2020) Lira Souza Gonzaga et al.   FOOD RESEARCH INTERNATIONAL

Replicates in sensory profiling: Quantification of the impact of moving from two to one assessments

(2018) Mireille Moser et al.   FOOD QUALITY AND PREFERENCE

Check-All-That-Apply (CATA) with semi-trained assessors: Sensory profiles closer to descriptive analysis or consumer elicited data?

(2018) N. Alexi et al.   FOOD QUALITY AND PREFERENCE

A comparison of RATA questions with descriptive analysis: Insights from three studies with complex/similar products

(2018) Gastón Ares et al.   JOURNAL OF SENSORY STUDIES

Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences

(2017) A.K.L. Oppermann et al.   FOOD QUALITY AND PREFERENCE

Consumer-based product characterization using Pivot Profile, Projective Mapping and Check-all-that-apply (CATA): A comparative case with Greek yogurt samples

(2017) Erick A. Esmerino et al.   FOOD RESEARCH INTERNATIONAL

Rate-all-that-apply (RATA) with semi-trained assessors: An investigation of the method reproducibility at assessor-, attribute- and panel-level

(2016) Davide Giacalone et al.   FOOD QUALITY AND PREFERENCE

Performance of Flash Profile and Napping with and without training for describing small sensory differences in a model wine

(2016) Jing Liu et al.   FOOD QUALITY AND PREFERENCE

On the analysis of Rate-All-That-Apply (RATA) data

(2016) Michael Meyners et al.   FOOD QUALITY AND PREFERENCE

Check-all-that-apply (CATA), sorting, and polarized sensory positioning (PSP) with astringent stimuli

(2015) Erin E. Fleming et al.   FOOD QUALITY AND PREFERENCE

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

(2015) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Comparison of rapid sensory characterization methodologies for the development of functional yogurts

(2014) Rafael S. Cadena et al.   FOOD RESEARCH INTERNATIONAL

Validation of two Napping® techniques as rapid sensory screening tools for high alcohol products

(2013) Leanie Louw et al.   FOOD QUALITY AND PREFERENCE

Comparison of three sensory profiling methods based on consumer perception: CATA, CATA with intensity and Napping®

(2013) Helene C. Reinbach et al.   FOOD QUALITY AND PREFERENCE

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

(2013) A.G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Rapid descriptive sensory methods – Comparison of Free Multiple Sorting, Partial Napping, Napping, Flash Profiling and conventional profiling

(2012) Christian Dehlholm et al.   FOOD QUALITY AND PREFERENCE

Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization

(2012) Paula Varela et al.   FOOD RESEARCH INTERNATIONAL

Perceptual mapping of citrus juices using projective mapping and profiling data from culinary professionals and consumers

(2008) Michael A. Nestrud et al.   FOOD QUALITY AND PREFERENCE