Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable .

Hedonic assessment and sensory characteristics of 13 genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed samples. In addition, 100 consumers were asked to select sensory characteristics that described the genotypes best, using the Check-all-that-apply question. Hedonic responses indicated significant differences ( < 0.001) between stewed samples. Significant differences were also found in the frequency with which consumers used 15 of the 23 terms generated to characterise the sensory profile of stewed leaves. Correspondence analysis illustrated differences in sensory characteristics between genotypes, describing 72.4% variance. Agglomerative hierarchical clustering indicated three consumer preference clusters, while external preference mapping showed the regions of maximum liking. There was no correlation between hedonic evaluation and sensory characteristics. In addition, no strong association between specific species, genotypes and sensory attributes was observed.