Metodologías sensoriales utilizadas en estudios descriptivos con consumidores: Check-All-That-Apply (CATA) y sus variaciones
DOI:
https://doi.org/10.33448/rsd-v9i8.5705Palabras clave:
Análisis sensorial; Consumidores; Limitaciones; Ventajas; Cuestionario.Resumen
Los alimentos presentan atributos sensoriales que pueden identificarse, describirse y cuantificarse utilizando métodos sensoriales descriptivos. Estos métodos se han utilizado para desarrollar nuevos productos, control de calidad, cambios en la formulación y para evaluar la vida útil en la industria alimentaria. Las técnicas descriptivas tradicionales tienen como limitaciones el requisito de los evaluadores capacitados, ya que estas evaluaciones presentan un alto grado de dificultad/complejidad. Otra desventaja es el tiempo necesario para realizar la capacitación, lo que hace que el método sea muy costoso. Para mejorar la reducción del tiempo de análisis y los costos de las técnicas descriptivas tradicionales, la investigación reciente busca desarrollar y validar metodologías que permitan describir los alimentos mediante el uso de los consumidores y evitando la necesidad de jueces capacitados. El objetivo era describir los avances de la metodología descriptiva denominada Check-All-That-Apply (CATA) y sus variaciones, así como sus ventajas y limitaciones.
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