Optimizing Sensory Attributes: Exploring the Placement of the Ideal-Product Question in Check-All-That-Apply Methodology

Abstract

Consumer research has traditionally played a pivotal role in understanding consumers’ preferences for a product. The check-all-that-apply (CATA) methodology is used in consumer research to gather insights on product attributes. The placement of the ideal-product question within the CATA questionnaire, i.e., whether it should be presented before or after actual product evaluation, has been a topic of debate among researchers. This study aims to investigate whether presenting the ideal-product question before or after evaluating food products using the CATA methodology interferes with identifying desired and unwanted attributes by consumers. Milk chocolate and grape juice were evaluated. Two CATA questionnaires were applied (n = 300 consumers): One was in the original format (n = 150 consumers), with the attributes of the “ideal” product asked about at the end of the monadic evaluation of the actual products. The second had modifications (n = 150 consumers), with attributes of the “ideal” product asked about before evaluating the actual products. There was variation in both CATA methods regarding the description of the “ideal” product. CATA-First asked for a more authentic and affective description of the ideal product, and CATA-Last had more specific results, illustrating that consumers tend to be more analytical during the evaluation process. The findings of this study show practical utility for consumer-based methodologies, focusing on the determination of ideal sensory attributes.