The use of advanced sensory techniques to describe the petit suisse profile
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10752 |
Resumo: | The conventional descriptive methodologies show a long duration time of the sensory technique, once they require extensive training of the tasters. As a way of decrease these problems, new methodologies has been developed allowing to obtain sensory information of the products in shorter times, due these methodologies can be done without a previous training. Among these new sensory methodologies can be named the RATA test (Rate All That Apply), a variation of the CATA test (Check All That Apply), in which the costumer is requested to indicate if the points at a list can be applied to describe the product and if yes qualify its intensity. The aim of this research was to evaluate the preference and investigate the sensory profiles of four brands of petit suisse by the CATA method and its variation RATA through a non-trained panel (n=100), comparing these two methodologies. For this purpose, two approaches of different analysis were followed, treating data as frequencies, typical of the CATA test, and evaluation of the attribute intensity, typical of the RATA test. Simultaneously was performed a ordination-preference test to verify the preference among the samples. The results showed that the RATA approach resulted in higher discriminatory capacity in comparison to the CATA approach. The Sample PS2 showed the lower levels of intensity for all evaluated attributes except for the desoraling attribute. The brand PS1 was significantly different (p<0,01) of the brand PS2, being this last one the less preferred sample. The other brands were considered intermediary. |
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The use of advanced sensory techniques to describe the petit suisse profileUso de técnicas sensoriales avanzadas para describir el perfil de petit suisseUtilização de técnicas sensoriais avançadas para descrever o perfil de petit suisseQueijoMétodo CATAMétodo RATAMetodologias descritivasPreferênciaAtributos sensoriais.QuesoMétodo CATAMétodo RATAMetodologías descriptivasPreferenciaAtributos sensoriales.CheeseCATA methodRATA methodDescriptive methodologiesPreferenceSensory attributes. The conventional descriptive methodologies show a long duration time of the sensory technique, once they require extensive training of the tasters. As a way of decrease these problems, new methodologies has been developed allowing to obtain sensory information of the products in shorter times, due these methodologies can be done without a previous training. Among these new sensory methodologies can be named the RATA test (Rate All That Apply), a variation of the CATA test (Check All That Apply), in which the costumer is requested to indicate if the points at a list can be applied to describe the product and if yes qualify its intensity. The aim of this research was to evaluate the preference and investigate the sensory profiles of four brands of petit suisse by the CATA method and its variation RATA through a non-trained panel (n=100), comparing these two methodologies. For this purpose, two approaches of different analysis were followed, treating data as frequencies, typical of the CATA test, and evaluation of the attribute intensity, typical of the RATA test. Simultaneously was performed a ordination-preference test to verify the preference among the samples. The results showed that the RATA approach resulted in higher discriminatory capacity in comparison to the CATA approach. The Sample PS2 showed the lower levels of intensity for all evaluated attributes except for the desoraling attribute. The brand PS1 was significantly different (p<0,01) of the brand PS2, being this last one the less preferred sample. The other brands were considered intermediary.Las metodologías descriptivas convencionales tienen un largo tiempo de ejecución de la técnica sensorial, ya que requieren una amplia formación de los catadores. Como forma de paliar estos problemas se han desarrollado nuevas metodologías, en las que es posible recabar información sensorial sobre los productos en tiempos más cortos, ya que estas metodologías se pueden llevar a cabo sin formación previa. Entre estas nuevas metodologías sensoriales podemos mencionar el test RATA (Rate All That Apply), una variante del test CATA (Check All That Apply), en el que se le pide al consumidor que indique si los términos de una lista aplican para describir el producto y, si lo hacen, califique su intensidad. El objetivo de este estudio fue evaluar la preferencia e investigar los perfiles sensoriales de cuatro marcas de petit suisse por el método CATA y su variante RATA mediante un panel no capacitado (n = 100), comparando estas dos metodologías. Para ello, se siguieron dos enfoques de análisis diferentes, tratando los datos como frecuencias, característica de la prueba CATA, y evaluación de las intensidades de los atributos, característica de la prueba RATA. Al mismo tiempo, se realizó una prueba de preferencia para verificar la preferencia entre las muestras. Los resultados mostraron que el enfoque RATA resultó en una mayor capacidad discriminativa en comparación con el enfoque CATA. La muestra de PS2 presentó los valores de intensidad más bajos para todos los atributos evaluados, excepto para el atributo de desora. La marca PS1 fue significativamente diferente (p <0.01) de la marca PS2, siendo esta última la muestra menos preferida. Las otras marcas se consideraron intermedias.As metodologias descritivas convencionais apresentam longo tempo de execução da técnica sensorial, uma vez que requerem treinamento extensivo dos provadores. Como forma de amenizar esses problemas, novas metodologias vêm sendo desenvolvidas, nas quais se permite reunir informações sensoriais dos produtos em tempos mais curtos, visto que essas metodologias podem ser realizadas sem treinamento prévio. Dentre estas novas metodologias sensoriais pode-se citar o teste RATA (Rate All That Apply), uma variante do teste CATA (Check All That Apply), no qual o consumidor é solicitado a indicar se os termos de uma lista se aplicam para descrever o produto e, se o fazem classificam sua intensidade. O objetivo deste estudo foi avaliar a preferência e investigar os perfis sensoriais de quatro marcas de petit suisse pelo método CATA e sua variante RATA através de um painel não treinado (n = 100), comparando estas duas metodologias. Para esse fim, duas abordagens de análise diferentes foram seguidas, tratando os dados como frequências, característico do teste CATA, e avaliação das intensidades dos atributos, característico do teste RATA. Simultaneamente foi realizado um teste de ordenação-preferência para verificar a preferência entre as amostras. Os resultados mostraram que a abordagem RATA resultou em maior capacidade discriminativa em comparação com a abordagem CATA. A amostra PS2 apresentou os menores valores de intensidade para todos os atributos avaliados, exceto para o atributo dessoramento. A marca PS1 foi significativamente diferente (p<0,01) da marca PS2, sendo esta última a amostra menos preferida. As demais marcas foram consideradas intermediárias.Research, Society and Development2020-12-13info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1075210.33448/rsd-v9i12.10752Research, Society and Development; Vol. 9 No. 12; e7591210752Research, Society and Development; Vol. 9 Núm. 12; e7591210752Research, Society and Development; v. 9 n. 12; e75912107522525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10752/9677Copyright (c) 2020 Layla Soares Barbosa ; Hugo José Martins Carvalho ; Tatiana Nunes Amaral; Larissa de Oliveira Ferreira Rochahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBarbosa , Layla SoaresCarvalho , Hugo José Martins Amaral, Tatiana NunesRocha, Larissa de Oliveira Ferreira 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/10752Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:45.100674Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
The use of advanced sensory techniques to describe the petit suisse profile Uso de técnicas sensoriales avanzadas para describir el perfil de petit suisse Utilização de técnicas sensoriais avançadas para descrever o perfil de petit suisse |
title |
The use of advanced sensory techniques to describe the petit suisse profile |
spellingShingle |
The use of advanced sensory techniques to describe the petit suisse profile Barbosa , Layla Soares Queijo Método CATA Método RATA Metodologias descritivas Preferência Atributos sensoriais. Queso Método CATA Método RATA Metodologías descriptivas Preferencia Atributos sensoriales. Cheese CATA method RATA method Descriptive methodologies Preference Sensory attributes. |
title_short |
The use of advanced sensory techniques to describe the petit suisse profile |
title_full |
The use of advanced sensory techniques to describe the petit suisse profile |
title_fullStr |
The use of advanced sensory techniques to describe the petit suisse profile |
title_full_unstemmed |
The use of advanced sensory techniques to describe the petit suisse profile |
title_sort |
The use of advanced sensory techniques to describe the petit suisse profile |
author |
Barbosa , Layla Soares |
author_facet |
Barbosa , Layla Soares Carvalho , Hugo José Martins Amaral, Tatiana Nunes Rocha, Larissa de Oliveira Ferreira |
author_role |
author |
author2 |
Carvalho , Hugo José Martins Amaral, Tatiana Nunes Rocha, Larissa de Oliveira Ferreira |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Barbosa , Layla Soares Carvalho , Hugo José Martins Amaral, Tatiana Nunes Rocha, Larissa de Oliveira Ferreira |
dc.subject.por.fl_str_mv |
Queijo Método CATA Método RATA Metodologias descritivas Preferência Atributos sensoriais. Queso Método CATA Método RATA Metodologías descriptivas Preferencia Atributos sensoriales. Cheese CATA method RATA method Descriptive methodologies Preference Sensory attributes. |
topic |
Queijo Método CATA Método RATA Metodologias descritivas Preferência Atributos sensoriais. Queso Método CATA Método RATA Metodologías descriptivas Preferencia Atributos sensoriales. Cheese CATA method RATA method Descriptive methodologies Preference Sensory attributes. |
description |
The conventional descriptive methodologies show a long duration time of the sensory technique, once they require extensive training of the tasters. As a way of decrease these problems, new methodologies has been developed allowing to obtain sensory information of the products in shorter times, due these methodologies can be done without a previous training. Among these new sensory methodologies can be named the RATA test (Rate All That Apply), a variation of the CATA test (Check All That Apply), in which the costumer is requested to indicate if the points at a list can be applied to describe the product and if yes qualify its intensity. The aim of this research was to evaluate the preference and investigate the sensory profiles of four brands of petit suisse by the CATA method and its variation RATA through a non-trained panel (n=100), comparing these two methodologies. For this purpose, two approaches of different analysis were followed, treating data as frequencies, typical of the CATA test, and evaluation of the attribute intensity, typical of the RATA test. Simultaneously was performed a ordination-preference test to verify the preference among the samples. The results showed that the RATA approach resulted in higher discriminatory capacity in comparison to the CATA approach. The Sample PS2 showed the lower levels of intensity for all evaluated attributes except for the desoraling attribute. The brand PS1 was significantly different (p<0,01) of the brand PS2, being this last one the less preferred sample. The other brands were considered intermediary. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-13 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10752 10.33448/rsd-v9i12.10752 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10752 |
identifier_str_mv |
10.33448/rsd-v9i12.10752 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10752/9677 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 12; e7591210752 Research, Society and Development; Vol. 9 Núm. 12; e7591210752 Research, Society and Development; v. 9 n. 12; e7591210752 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052665809600512 |