What is CATA (Check-All-That-Apply)? Application of CATA in CVA

JC咖啡小學堂

2024-07-26

什麼是CATA(Check-All-That-Apply)？CATA在CVA中的應用

Contents:

1. Background of CATA
2. Advantages of CATA
3. How to Use CATA
4. Application of CATA in CVA Coffee Value Assessment
5. Differences Between CATA and Traditional Cupping Forms

CATA (Check-All-That-Apply) is a sensory evaluation method widely used in the assessment of food and beverages, especially in the field of coffee evaluation. This method allows participants to select all applicable descriptors from a predetermined list that best describe the characteristics they perceive in the product. In the CVA (Coffee Value Assessment), CATA descriptors are provided in a standardized vocabulary list, allowing evaluators to objectively record characteristics such as aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel of the coffee, providing comprehensive and consistent sensory statistical data.

Background of CATA

The CATA method originated from a 2007 study by Adams et al., which aimed to quickly describe sample characteristics by having evaluators select applicable attributes from a sensory attribute list. In 2012, Valentin et al. further noted that CATA questions can be answered by both trained and untrained evaluators to provide a comprehensive description of a sample's sensory attributes.

Using CATA questions for rapid sensory analysis aims to describe the sensory attributes of hot or cold food and beverages as they change with temperature. CATA questions include a series of sensory attribute descriptors, and evaluators, whether trained or untrained, select all applicable attributes for each sample. Although CATA only produces binary results (selected or not selected), it has shown high discriminative power when used with untrained consumer panels and yields results similar to those of professional descriptive sensory analysis. Additionally, CATA is considered easy to understand, highly reproducible, and suitable for large-scale consumer evaluations. The CATA method allows evaluators to quickly select applicable attributes, providing an overall picture of sensory attributes as they change with temperature. This feature makes CATA effective in capturing sensory attribute changes across temperature ranges in hot or cold food and beverages.

Advantages of CATA

Participants only need to check applicable descriptors, making it simple to use and requiring no professional training for evaluation. In CVA, using CATA descriptors eliminates the need for evaluators to create sensory vocabulary from scratch. CATA terms are derived from the main and secondary flavors of the coffee flavor wheel, with finer nuances not listed in the CATA list. It enables the simultaneous evaluation of multiple sensory attributes, providing a comprehensive sensory description of the coffee. The standardized vocabulary list reduces variability between different evaluators. Evaluations can be completed in a short time, making it suitable for large-scale consumer sensory testing. The standardized evaluation process enhances the consistency and reproducibility of results.

How to Use CATA

1. Prepare the Vocabulary List: Prepare a comprehensive list of descriptive terms based on the product's characteristics. These terms should cover all possible sensory attributes, such as aroma, flavor, mouthfeel, etc.

2. Design the Test: Have participants taste or experience the product and check all applicable descriptors. Typically, a form containing multiple descriptive terms is prepared for participants to check off after tasting or experiencing the product.

3. Data Collection and Analysis: Collect and analyze the frequency of selected terms by the participants. This data provides a comprehensive sensory profile of the product and helps in understanding how the participants perceive it.

Application of CATA in CVA Coffee Value Assessment

In coffee value assessment, the CATA method helps record various sensory characteristics of coffee, such as aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel. Using standardized descriptive terms allows for a more objective comparison of different coffee samples.

The application of the CATA method in the CVA (Coffee Value Assessment) system reflects its value in professional evaluation. The CVA system is a comprehensive evaluation framework designed to assess all aspects of coffee, including physical characteristics, sensory descriptions, sensory emotional impressions, and external attributes. CATA, as part of sensory descriptive evaluation, provides a standardized method for recording and analyzing participants' perceptions of coffee characteristics.

In the CVA system, the CATA method is used to ensure the accuracy and consistency of sensory descriptions. By using a standardized list of terms, evaluators can objectively record characteristics such as aroma, flavor, aftertaste, acidity, sweetness, and mouthfeel, and these statistical data help provide a more comprehensive understanding and evaluation of coffee quality. Moreover, the simplicity and efficiency of the CATA method make it particularly useful in large-scale testing, allowing for the rapid collection of vast amounts of data, which is crucial for market research and consumer preference analysis.

│延伸閱讀：精品咖啡價值評估 - 好喝與不好喝的一線之隔

Differences Between CATA and Traditional Cupping Forms

CATA and traditional cupping forms differ significantly in both method and application. The CATA method requires tasters to select all applicable descriptors from a predetermined list, making the evaluation process simple and requiring no professional training, which helps in comprehensively collecting participants' perceptions of the product characteristics, and quickly tabulating and analyzing sensory data. On the other hand, traditional cupping forms are more detailed and require tasters to individually score multiple characteristics of coffee, such as aroma, flavor, acidity, body, etc., and provide an overall evaluation. Traditional cupping requires professional knowledge and experience to accurately assess each characteristic, making it more complex and specialized. The CATA method is more suited for rapid, large-scale consumer sensory testing, while traditional cupping forms are primarily used for professional coffee quality evaluation and trading.

The application of the CATA method in the CVA system enhances the scientific and reliable nature of sensory evaluation, making coffee assessment more comprehensive and accurate. CATA is easy to use, requires no professional training, and is suitable for large-scale consumer testing. Compared to traditional cupping forms, the CATA method can quickly collect large amounts of data, providing multi-layered sensory descriptions that help coffee producers and sellers better understand and evaluate product quality to meet market demands. The combination of CATA and CVA demonstrates its great potential in both professional evaluation and consumer research.

│延伸閱讀：CVA咖啡價值評估系統介紹