发表状态 | 已发表Published |
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
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ISSN/eISSN | 0950-3293 |
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 |
DOI | 10.1016/j.foodqual.2023.104858 |
URL | 查看来源 |
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 | |
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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