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

By H. Reinbach, D. Giacalone, L. M. Ribeiro, W. Bredie, M. B. Frøst. 2014

198 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Social Psychology

View Paper: https://www.semanticscholar.org/paper/b5dfd8e85739e9b6a8399aa99bcc99831a719fa6

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Experimental and Cognitive Psychology

1. Betina Piqueras-Fiszman
2. Charles Spence

In Food Science

1. Anna M. Crump
2. Lukas Danner
3. Betina Piqueras-Fiszman
4. J. Gambetta
5. C. de Graaf
6. T. Johnson
7. E. Scholten
8. M. Stieger

In Social Psychology

1. Betina Piqueras-Fiszman
2. C. de Graaf
3. M. Stieger
4. Charles Spence

Citations in the corpus

• 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, background): “It is also worth noting that reported RATA studies so far have involved generally familiar foods such as beer, bread, gummy lollies, peanuts, and apples (Ares et al., 2014; Meyners, Jaeger, & Ares, 2016; Reinbach et al., 2014).”