Comparison of Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA for the sensory profiling of commercial Chinese tea products

Abstract

Rapid sensory profiling methods relying on consumers' perceptions are getting prevalent and broadly utilized by labs and companies to supersede conventional sensory profiling methodologies. Till now, various intensity-based sensory methods such as the newly proposed Pivot-Check-All-That-Apply (CATA) are limitedly developed and compared. In this investigation, Pivot Profile (PP), Rate-All-That-Apply (RATA), and Pivot-CATA methods were applied and validated using tea consumers and commercial Chinese tea products as samples. Data from three approaches were collected, analyzed by correspondence analysis (CA), and used to compare the three methods assessing the panel assessment process, sensory maps, confidence ellipses, and practical applications. Pivot-CATA exhibited a high similarity with RATA (RV = 0.873), and a lower similarity with PP (RV = 0.629). Of the three intensity-related methods, confidence ellipses on the RATA sensory map were the smallest and overlapped the least. However, Pivot-CATA consumed less time in collecting data and its questionnaire was more friendly to participants compared with PP and made the difference in intensity of samples more noticeable to the participants than RATA due to the existence of the pivot sample. Its experimental versatility also allows for a wide range of applications, indicating that the Pivot-CATA is an approach with great promise for routine use.

Keywords: Commercial Chinese teas; Pivot Profile (PP); Pivot-CATA; Rate-All-That-Apply (RATA); Sensory profiling.