Check-all-that-apply (CATA) responses elicited by consumers: Within-assessor reproducibility and stability of sensory product characterizations

By S. Jaeger, S. L. Chheang, Jinlian Yin, Christina M. Bava, A. Giménez, Leticia Vidal, G. Ares. 2013

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Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine (2018, methodology): “CATA has previously been used to profile dairy, beer, peanuts, crackers, and fruit products (Ares et al. 2010, Jaeger et al. 2013, Reinbach et al. 2014); however, the method is less suited for characterizing products with subtle differences, such as wine (Ares and Jaeger 2015).”
Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences (2017, result): “Previous studies have shown that CATA provides reliable product descriptions comparable to those generated by trained panellists (Ares, Deliza, Barreiro, Giménez, & Gámbaro, 2010; Jaeger et al., 2013).”
Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples (2015, methodology): “Similarly, when using CATA questions in different sessions consumers have been reported to be less repeatable when evaluating attributes related to complex sensory characteristics which lack a unique definition, such as off-flavour, artificial and aftertaste (Ares et al., 2014; Jaeger et al., 2013).”