Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology
Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnair...
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| Format: | Article |
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MDPI AG
2023-10-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/21/11686 |
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| author | Katiúcia Alves Amorim Silvia Deboni Dutcosky Fernanda Salamoni Becker Eduardo Ramirez Asquieri Clarissa Damiani Cristina Soares Jéssica Ferreira Rodrigues |
| author_facet | Katiúcia Alves Amorim Silvia Deboni Dutcosky Fernanda Salamoni Becker Eduardo Ramirez Asquieri Clarissa Damiani Cristina Soares Jéssica Ferreira Rodrigues |
| author_sort | Katiúcia Alves Amorim |
| collection | DOAJ |
| description | Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes. |
| first_indexed | 2024-03-11T11:34:28Z |
| format | Article |
| id | doaj.art-383130aef5334ac29f2aba7a979079fc |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T11:34:28Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-383130aef5334ac29f2aba7a979079fc2023-11-10T14:58:24ZengMDPI AGApplied Sciences2076-34172023-10-0113211168610.3390/app132111686Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply MethodologyKatiúcia Alves Amorim0Silvia Deboni Dutcosky1Fernanda Salamoni Becker2Eduardo Ramirez Asquieri3Clarissa Damiani4Cristina Soares5Jéssica Ferreira Rodrigues6Departamento de Ciência dos Alimentos—DCA/UFLA, Universidade Federal de Lavras, Lavras 37203-202, BrazilAbout Solution—Sensory and Consumer Science, Curitiba 80420-080, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal de Goiás (UFG), Goiânia 74690-900, BrazilLaboratório de Química e Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Goiás (UFG), Goiânia 74605-170, BrazilDepartamento de Engenharia de Alimentos, Universidade Federal de Goiás (UFG), Goiânia 74690-900, BrazilREQUIMTE/LAQV, Instituto Superior de Engenharia do Porto, Instituto Politécnico do Porto, Rua Dr. António Bernardino de Almeida 431, 4249-015 Porto, PortugalDepartamento de Ciência dos Alimentos—DCA/UFLA, Universidade Federal de Lavras, Lavras 37203-202, BrazilConsumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes.https://www.mdpi.com/2076-3417/13/21/11686chocolate milkconsumer researchgrape juiceideal productsensory profile |
| spellingShingle | Katiúcia Alves Amorim Silvia Deboni Dutcosky Fernanda Salamoni Becker Eduardo Ramirez Asquieri Clarissa Damiani Cristina Soares Jéssica Ferreira Rodrigues Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology Applied Sciences chocolate milk consumer research grape juice ideal product sensory profile |
| title | Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology |
| title_full | Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology |
| title_fullStr | Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology |
| title_full_unstemmed | Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology |
| title_short | Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology |
| title_sort | optimizing sensory attributes exploring the placement of the ideal product question in check all that apply methodology |
| topic | chocolate milk consumer research grape juice ideal product sensory profile |
| url | https://www.mdpi.com/2076-3417/13/21/11686 |
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