Ares Gastón, Jaeger Sara R, Antúnez Lucía, Vidal Leticia, Giménez Ana, Coste Beatriz, Picallo Alejandra, Castura John C
Facultad de Química, Universidad de la República, Gral. Flores 2124, CP 11800, Montevideo, Uruguay.
The New Zealand Institute for Plant & Food Research Ltd., 120 Mt Albert Road, Private Bag 92169, Auckland, New Zealand.
Food Res Int. 2015 Dec;78:148-158. doi: 10.1016/j.foodres.2015.10.023. Epub 2015 Oct 22.
Temporal Check-All-That-Apply (TCATA) has been recently introduced as a method for temporal sensory product characterization. Building on the standard Check-All-That-Apply (CATA) question format, assessors select all the terms they consider applicable for describing the sensations they perceive, and they do so at each moment of the evaluation process. This research further investigates the TCATA method, through its application to products of varying complexity (yogurt, salami, cheese, orange juice, French bread, and marinated mussels) using consumers and trained panellists as assessors. More importantly, to deliver new methodological insights we compare TCATA to Temporal Dominance of Sensations (TDS). This comparison will aid researchers to select the temporal method best suited to their needs. Across three countries, six studies were conducted. Within-subjects experimental designs were used in Studies 1-3 and involved trained panellists using both TCATA and TDS on the same set of products. In Studies 4-6, between-subjects experimental designs were used, and the assessors, who were consumers, evaluated samples using either TCATA or TDS. The results confirmed that TCATA is suitable for measuring the temporal sensory characteristics of products. By enabling identification of several sensory characteristics that are concurrently perceived in products, the results from this research also suggest that TCATA may provide a more detailed description of the dynamics of the sensory characteristics of products. The TDS concept of dominance appears to decrease detailed description and discrimination of attributes that are simultaneously perceived, particularly when dealing with multiple sensory modalities. The practical implications of these differences are discussed.
时间多选法（TCATA）最近作为一种用于产品时间感官特性表征的方法被引入。基于标准的多选法（CATA）问题格式，评估者选择他们认为适用于描述所感知到的感觉的所有术语，并在评估过程的每个时刻进行选择。本研究通过将TCATA应用于不同复杂度的产品（酸奶、萨拉米香肠、奶酪、橙汁、法棍面包和腌制贻贝），以消费者和经过培训的品评员作为评估者，进一步探究了TCATA方法。更重要的是，为了提供新的方法学见解，我们将TCATA与感觉的时间主导性（TDS）进行了比较。这种比较将有助于研究人员选择最适合其需求的时间方法。在三个国家进行了六项研究。研究1 - 3采用了受试者内实验设计，让经过培训的品评员对同一组产品同时使用TCATA和TDS。在研究4 - 6中，采用了受试者间实验设计，评估者为消费者，他们使用TCATA或TDS对样品进行评估。结果证实，TCATA适用于测量产品的时间感官特性。通过能够识别产品中同时被感知到的几种感官特性，本研究结果还表明，TCATA可能会对产品感官特性的动态变化提供更详细的描述。TDS的主导性概念似乎会减少对同时被感知到的属性的详细描述和区分，特别是在处理多种感官模态时。讨论了这些差异的实际意义。
