Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions: Four case studies with complex and/or similar samples

By G. Ares, Lucía Antúnez, Fernanda Bruzzone, Leticia Vidal, A. Giménez, B. Pineau, Michelle K. Beresford, D. Jin, Amy G. Paisley, S. L. Chheang and 2 more. 2015

114 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/dbf0f7f0b54f8f2ba119af56b2e211cde8d82839

How researchers see this paper

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

In Food Science

1. Anna M. Crump
2. Lukas Danner
3. J. Gambetta
4. T. Johnson
5. S. Bastian
6. Alexander Croker

In Nutrition and Dietetics

1. Anna M. Crump
2. Lukas Danner
3. J. Gambetta
4. T. Johnson
5. S. Bastian
6. Alexander Croker

Citations in the corpus

• Comparison of Rate-All-That-Apply and Descriptive Analysis for the Sensory Profiling of Wine (2018, background): “69:1 (2018) and can lead to increased consumer engagement and greater hedonic discrimination of products (Jaeger and Ares 2015).”
• Comparison of Rate-All-That-Apply (RATA) and Descriptive sensory Analysis (DA) of model double emulsions with subtle perceptual differences (2017, unknown): “Therefore, Ares et al. (2015) http://dx.doi.org/10.1016/j.foodqual.2016.09.010 0950-3293/ 2016 Elsevier Ltd.”