Modificações na metodologia sensorial para obtenção do ideal na técnica check-all-that-apply (cata)

• Ano de defesa: 2020
• Autor(a) principal: Amorim, Katiúcia Alves
• Orientador(a): Ramirez Asquieri, Eduardo
• Banca de defesa: Ramirez Asquieri, Eduardo, Damiani, Clarissa, Melo, Adriane Alexandre Machado de, Silva, Jéssyca Santos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Goiás
• Programa de Pós-Graduação: Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EA)
• Departamento: Escola de Agronomia - EA (RG)
• País: Brasil
• Palavras-chave em Português: Metodologia de pesquisa; Perfil sensorial; CATA; Produto ideal
• Palavras-chave em Inglês: Research methodology; Sensory profile; CATA; Ideal product
• Área do conhecimento CNPq: CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.bc.ufg.br/tede/handle/tede/10540

Rapid methods of descriptive sensory analysis are under active exploration in the field of sensory science. Methods such as check-all-that-apply (CATA) are considered a time and costeffective alternative to the conventional descriptive profile for generating sensory product maps. However, key issues for this approach remain unsolved, such as how to identify attributes for the “ideal” product included in CATA after all actual samples are evaluated. Thus, the objective of this study was to verify if, when applying the CATA methodology, the traditional way of identifying attributes for the “ideal” product, at the end of the monadic evaluation of the real products, presents differences in relation to the request of the attributes for the product. “Ideal” at the outset, prior to evaluating the products to be tested and whether or not it would be effective for better identifying desired or unwanted attributes by the consumer. Milk chocolate and whole grape juice were evaluated. Two CATA questionnaires were applied, one in the original format (CATA-F), with a 9-point hedonic scale, presented at the beginning of the evaluation and the attributes for the “ideal” product at the end of the monadic evaluation of the real products. The second model (CATA-I) presented modifications, with the attributes for the “ideal” product presented at the beginning, before the hedonic scale and evaluation of the actual products. There was a slight variation in both CATA methods concerning the description of the evaluated products and for the “ideal” product. For the products under review the differences between the methods were larger for the chocolate. Through the analysis of penalty-rewards, it is concluded, for grape juice, that if the objective of the CATA questionnaire is to obtain a more holistic assessment of the consumer's perception of the product, CATA-I would be the most suitable, with results wider than the ideal product. But, if the objective is to obtain a more specific characterization of the samples under test, the CATA-F would be more appropriate, with more specific results, illustrating that the evaluators tend to be more analytical during the evaluation process. However, it is not possible to conclude this finding for milk chocolate.