Metodologias sensoriais utilizadas em estudos descritivos com consumidores: Check-All-That-Apply (CATA) e suas variações
DOI:
https://doi.org/10.33448/rsd-v9i8.5705Palavras-chave:
Análise sensorial; Consumidores; Limitações; Vantagens; Questionários.Resumo
Os alimentos apresentam atributos sensoriais que podem ser identificados, descritos e quantificados usando métodos sensoriais descritivos. Estas metodologias têm sido utilizadas para o desenvolvimento de novos produtos, controle de qualidade, alterações na formulação e para a avaliação do prazo de validade na indústria de alimentos. As técnicas descritivas tradicionais possuem como limitações a necessidade de avaliadores treinados, devido ao alto grau de dificuldade/complexidade dessas avaliações. Outra desvantagem é o tempo necessário para realizar o treinamento, tornando o método muito caro. Para reduzir o tempo de análise e os custos das técnicas descritivas tradicionais, pesquisas recentes buscam desenvolver e validar metodologias que possibilitem descrever os alimentos por meio do uso de consumidores, evitando a necessidade de formação de painéis treinados. O objetivo foi descrever os avanços da metodologia descritiva denominada Check-All-That-Apply (CATA) e suas variações, bem como suas vantagens e limitações.
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