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=2016ares
Tipo de material : Artículo
Autores : Ares, G.; Castura, J. C.; Antúnez, L.; Vidal, L.; Giménez, A.; Coste, B.; Picallo, A.; Beresford, M. K.; Chheang, S. L.; Jaeger, S. R.
Título en inglés : Comparison of two TCATA variants for dynamic sensory characterization of food products
Fuente : Food Quality and Preference
Año : 2016
Volumen y número : Vol.54
Idioma : inglés
Páginas :  p.160-172
Resumen : Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. This method requires assessors to select all the terms they consider applicable at each moment of the evaluation, and to de-select terms when they are no longer applicable. In the present work a variant of TCATA, TCATA Fading, is presented and compared to TCATA. In TCATA Fading selected terms gradually and automatically become unselected over a predefined period of time. Eight studies were conducted with different product categories in three different countries. In Studies 1-3, TCATA and TCATA Fading were compared with trained assessors using within-subject experimental designs on the same set of products. In Studies 4-6, TCATA and TCATA Fading were compared with consumers following between-subject experimental designs. Comparison was performed in terms of citation proportion of the terms, significant differences among samples detected, dynamic sample profiles, and task perceptions. Across the eight studies, results suggested that automatic de-selection of attributes in a TCATA task can improve discrimination and provide a more accurate description of the dynamics of sensory characteristics of products than asking consumers to de-select attributes when they are no longer applicable. The present research represents a first attempt at implementing and evaluating TCATA Fading, and suggests that it is a useful variant of the TCATA method. Many avenues for methodological refinement are identified.
DOI : 10.1016/j.foodqual.2016.07.006
Link al editor : http://www.elsevier.com
Cita recomendada : Ares, G., Castura, J. C., Antúnez, L., Vidal, L., Giménez, A., Coste, B., Picallo, A., Beresford, M. K., Chheang, S. L. , & Jaeger, S. R. (2016). Comparison of two TCATA variants for dynamic sensory characterization of food products. Food Quality and Preference‚ 54‚  p.160-172. Doi: 10.1016/j.foodqual.2016.07.006.