Comparison of methods for generating sensory vocabulary for further use in CATA studies with consumers

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 tests 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.