Facultad de Agronomia - UBA

Artículos FAUBA

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Acceso al documento : Documento de Acceso Restringido. Disponible sólo para la Comunidad FAUBA.
URL al registro : http://ri.agro.uba.ar/cgi-bin/library.cgi?a=d&c=arti&d=2015ares
Tipo de material : Artículo
Autores : Ares, G.; Jaeger, S. R.; Antúnez, L.; Vidal, L.; Giménez, A. M.; Coste, E. B.; Picallo, A.; Castura, J. C.
Título en inglés : Comparison of TCATA and TDS for dynamic sensory characterization of food products
Fuente : Food Research International
Año : 2015
Volumen y número : Vol.
Idioma : inglés
Páginas :  p.148-158
Resumen : Temporal Check-All-That-Apply (TCATA) has been recently introduced as amethod 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 eachmoment 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. Withinsubjects 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.
DOI : 10.1016/j.foodres.2015.10.023
Link al editor : http://www.elsevier.com
Cita recomendada : Ares, G., Jaeger, S. R., Antúnez, L., Vidal, L., Giménez, A. M., Coste, E. B., Picallo, A., & Castura, J. C. (2015). Comparison of TCATA and TDS for dynamic sensory characterization of food products. Food Research International‚ (78) p.148-158. Doi: 10.1016/j.foodres.2015.10.023.