The Check-All-That-Apply method (CATA) is used for the quick and structured sensory characterization of products. Originally established in consumer research, it enables qualitative assessments even without specific panel training. In combination with trained panels, semi-quantitative profiles can also be derived. However, if the panel is highly trained, it also enables quantitative data to be collected. CATA is used in particular to create sensory profiles, to identify conspicuous product characteristics and as a supplement to qualitative tests and in research and development.
Check-All-That-Apply method (CATA) is universally suitable for all product-relevant matrices:
The method can be applied to individual modalities (smell, taste) as well as multisensory (aroma, mouthfeel, texture).
Testers are given a list of specified sensory descriptors (e.g. malty, "roasty", "bitter") to evaluate a sample. They mark all perceived characteristics ("check all that apply"). The aggregated data is used to create sensory profiles, qualitative for untrained panels or semi-quantitative with percentage normalization for trained panelists.