Title Page
Abstract
Contents
Ⅰ. INTRODUCTION 14
Ⅱ. LITERATURE REVIEW 17
1. Descriptive analysis (DA) 17
2. CATA (Check-all-that-apply) 19
3. RATA (Rate-all-that-apply) 21
4. Flash profile 23
5. Free listing 25
Ⅲ. MATERIALS AND METHODS 27
1. Samples 27
2. Descriptive analysis (DA) 29
2.1. Panel 29
2.2. Panel training 30
2.3. Descriptive analysis evaluation 35
3. Consumer-based sensory profiling 36
3.1. Consumer panel 36
3.2. CATA (Check-all-that-apply) 37
3.3. RATA (Rate-all-that-apply) 38
3.4. Flash profile 39
3.5. Free listing 40
4. Feedback questionnaire 41
5. Statistical analysis 42
Ⅳ. RESULTS AND DISCUSSION 45
1. Descriptive analysis (DA) 45
2. CATA (Check-all-that-apply) 50
3. RATA (Rate-all-that-apply) 55
4. Flash profile 59
5. Free listing 64
6. Comparison of the DA and Consumer-Based Sensory Profilings 70
6.1. Comparison of the DA and Consumer-Based Sensory Profilings 70
6.2. RV value 72
7. Feedback Questionnaire 73
Ⅴ. SUMMARY AND CONCLUSIONS 75
REFERENCES 76
APPENDICES 90
〈Appendix 1〉 Descriptive analysis questionnaire 90
〈Appendix 2〉 CATA(Check-All-That-Apply) questionnaire 92
〈Appendix 3〉 RATA(Rate-All-That-Apply) questionnaire 95
〈Appendix 4〉 Flash profile questionnaire 98
〈Appendix 5〉 Free listing questionnaire 101
국문초록 103
Table 1. Product description of the sweet pumpkin porridge samples. 28
Table 2. Training processes for the descriptive analysis panelists for 11 sessions (1-6 session). 31
Table 2. Training processes for the descriptive analysis panelists for 11 sessions (7-11 session). 32
Table 3. Product description of the sweet pumpkin porridge samples. 33
Table 4. Mean values of significant descriptive sensory attributes for the sweet pumpkin porridge samples. 47
Table 5. Frequency of the sensory attributes using the check-all-that-apply (CATA) method for the sweet pumpkin porridge samples. 52
Table 6. Relationships between the attributes and samples based on multiple discriminant analysis (MDA) using the check-all-that-apply (CATA) method. 54
Table 7. Mean values of significant rate-all-that-apply (RATA) sensory attributes for the sweet pumpkin porridge samples. 57
Table 8. Attributes and their frequencies mentioned in the flash profile of sweet pumpkin porridge samples. 62
Table 9. SSI, number of citations, and average positions for the attributes of sweet pumpkin porridge samples for the free listing. 66
Table 10. Comparison of the efficiency, difficulty, and tediousness of consumer-based sensory profiling methods. 74
Figure 1. Principal component analysis of 20 descriptive sensory attributes (product codes as in Table 1). F, and A at the end of attribute indicate flavor,... 49
Figure 2. Correspondence analysis (CA) plot for the significantly different check-all-that-apply (CATA) characteristics. AP, F, and A at the end of attribute... 53
Figure 3. Principal component analysis of the significantly different rate-all-that-apply (RATA) characteristics. AP, F, and A at the end of attribute... 58
Figure 4. Principal component analysis (PCA) plots of the sensory attributes from the generalized procrustes analysis (GPA): (a) appearance; (b) aroma; (c)... 63
Figure 5. Principal component analysis (PCA) plot displaying the first two principal components performed on the Smith salience index (SSI) values from... 69
Figure 6. Dendrogram of the hierarchical cluster analysis (HCA) of the samples assessed using (a) descriptive analysis; (b) check-all-that-apply; (c)... 71