Comparison of methods for generating sensory vocabulary for further use in CATA studies with consumers
(R2021-104317)

AUTHORS

Kathrin Heim, University of Applied Sciences, Campus Wieselburg of Fachhochschule Wiener Neustadt GmbH; Roswitha Enzelberger, Fachhochschule Wr. Neustadt GmbH, Campus Wieselburg; Robert Fina, Austrian Marketing University of Applied Sciences, Campus Wieselburg der Fachhochschule Wiener Neustadt GmbH; Alexander Höftberger, Fachhochschule Wr. Neustadt GmbH, Campus Wieselburg; Thomas Poscher, Austrian Marketing University of Applied Sciences, Campus Wieselburg der FH Wiener Neustadt GmbH

KEYWORDS

CATA; Cochran`s Q; generating vocabulary

ABSTRACT

Present study compares three methods (n=311) of generating sensory vocabulary for chocolate bars for further CATA studies. In addition to generating sensory terms by semi-trained participants in form of an individual qualitative sample description and generating attributes by napping with untrained consumers, a selection of terms out of an existing vocabulary list of chocolate products were used for the third CATA variant. For the evaluation of the data, CA and Cochran´s Q test were used. Our results can indicate that the generation of sensory vocabulary by consumers is comparatively best suited to generate attributes for further CATA analyses with consumers.