"Cata" (check all that apply) method for the sensory characterization of spreadable cheeses with untrained evaluators

Abstract

One methodology for sensory characterization based on the evaluation of individual attributes and that can be used with consumers is the CATA method (Check all that apply), a technique with a wide range of applications. The objective of this study was to evaluate the performance of the CATA method with consumers in the evaluation of spreadable cheeses by comparing it with the description obtained from trained tasters. Both the conventional profile with trained evaluators using statistical processing using Principal Component Analysis and the CATA method with consumers applying Multiple Correspondence Analysis yielded similar descriptions, and the evaluated samples were clearly differentiated. The two-dimensional spaces generated by both methods are highly similar, with a vector correlation coefficient RV of 0,975. The CATA method does not provide greater semantic richness; on the contrary, confusion may arise regarding some sensory terms if not well explained to the consumers performing the test. However, in practice, it is quick, simple, and easy for evaluators to understand.