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题名Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee
作者
发表日期2023-05-01
发表期刊Food Quality and Preference
ISSN/eISSN0950-3293
卷号108
摘要

Sensory profiling is a primary technique used to characterize products in the food industry. Consumer-based rapid descriptive methods such as Check-All-That-Apply (CATA) and Pivot Profile (PP) are widely preferred over classical methods. In this investigation, the relatively new combined Pivot-CATA sensory method using PP and CATA questions was applied and validated using instant black coffee samples. Three groups of untrained assessors performed PP, CATA, and Pivot-CATA tests on instant coffee samples independently. Data from three sensory methods was collected, analyzed, and compared by applying correspondence analysis, sensory maps, confidence ellipses, and practical applications. Results showed that Pivot-CATA presented similar sensory spaces and maps to PP (RV = 0.890) and CATA (RV = 0.919). Confidence ellipses of Pivot-CATA were the least overlapping and the smallest. Practical advantages of Pivot-CATA include a shorter data collection time, questionnaires that were easier to follow as compared to PP, and more detailed sensory profiles for similar products in contrast with CATA. Thus, Pivot-CATA has proven to be a promising method for future research, by combining the advantages of both the PP and CATA methods in characterizing the sensory properties of products. This research also guides future validations and applications of Pivot-CATA in different food product categories, thus contributing to these products’ quality control and development in the food industry.

关键词Check-All-That-Apply (CATA) Instant black coffee Pivot Profile Pivot-CATA Sensory profiling
DOI10.1016/j.foodqual.2023.104858
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收录类别SCIE
语种英语English
WOS研究方向Food Science & Technology
WOS类目Food Science & Technology
WOS记录号WOS:000984536800001
Scopus入藏号2-s2.0-85152576225
引用统计
被引频次:19[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符https://repository.uic.edu.cn/handle/39GCC9TT/10596
专题理工科技学院
通讯作者He, Wenmeng
作者单位
1.Food Science and Technology Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,Guangdong,China
2.Marketing Management Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,Guangdong,China
3.Centre for Cancer & Inflammation Research,School of Chinese Medicine,Hong Kong Baptist University,Hong Kong
4.Data Science Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,Guangdong,China
第一作者单位北师香港浸会大学
通讯作者单位北师香港浸会大学
推荐引用方式
GB/T 7714
Wang, Shiqin,Ng, Keng Hong,Yee, Kwan Hiuet al. Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee[J]. Food Quality and Preference, 2023, 108.
APA Wang, Shiqin, Ng, Keng Hong, Yee, Kwan Hiu, Tang, Yihang, Meng, Rui, & He, Wenmeng. (2023). Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee. Food Quality and Preference, 108.
MLA Wang, Shiqin,et al."Comparison of Pivot Profile, CATA, and Pivot-CATA for the sensory profiling of instant black coffee". Food Quality and Preference 108(2023).
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