A1-Meullenet

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THE APPLICATION OF CHECK-ALL-THAT-
APPLY (CATA) CONSUMER PROFILING TO 
PREFERENCE MAPPING OF VANILLA ICE 
CREAM AND ITS COMPARISON TO 
CLASSICAL EXTERNAL PREFERENCE 
MAPPING
Youngseung Lee, Lauren Dooley & 
Jean-François Meullenet
Introduction
Introduction
Introduction
Previous CATA research
Product Attributes Concept Deliverables Occasion/Use
Sweet
Salty
Creamy
Soft
Tough
Indulgent
Energizing
Comforting
Artificial
Bland
As a meal
As a snack
While driving
Watching TV
After exercising
Objectives
Methods
Consumer and Sensory Testing 
Vanilla Ice Creams
CATA Question
Check all attributes that describe this sample:
Buttery
Sweet 
Milk/dairy flavor 
Custard/eggy flavor 
Corn Syrup 
Artificial vanilla
Natural vanilla
Creamy Flavor
Check all attributes that describe this sample:
Buttery
Sweet 
Milk/dairy flavor 
Custard/eggy flavor 
Corn Syrup 
Artificial vanilla
Natural vanilla
Creamy Flavor
Soft
Hard 
Gummy
Icy
Creamy/Smooth
Preference Mapping
Multiple Factor Analysis
-1.0 -0.5 0.0 0.5 1.0
-1
.0
-0
.5
0.
0
0.
5
1.
0
Correlation circle
Dim 1 (31.96 %)
DescriptiveConsumer
Sweet
Bitter
Sour
Salt
Vanilla.Vanillin
Cooked.Milk
Milky
Butterfat
NFDM
Caramelized
Oxidized
Woody.Stick
Metallic
Astringent
Scoopability
Hardness.Oral
Denseness
Degree.of.Ice
Smoothness
Rate.of.Melt
Mouthcoat
Scoopability2
Elasticity
Gummy
Hard
Soft
Milk.dairy.flavor
Sweet
Buttery
Creamy.Smooth
Icy
Creamy.flavor
Natural.Vanilla
Artificial.VanillaCorn.Syrup
Custard.Eggy.
-4 -2 0 2
-4
-2
0
2
Individual factor map
Dim 1 (46.32 %)
A
BC
D
E
F
G
HI
J
Opt
DDDCEDC
CATA Counts
MFA of CATA and Descriptive 
-1.0 -0.5 0.0 0.5 1.0
-1
.0
-0
.5
0.
0
0.
5
1.
0
Correlation circle
Dim 1 (31.96 %)
Descriptive
CATA
Sweet
Bitter
Sour
Salt
Vanilla.Vanillin
Cooked.Milk
Milky
Butterfat
NFDM
Caramelized
Oxidized
Woody.Stick
Metallic
Astringent
Scoopability
Hardness.Oral
Denseness
Degree.of.Ice
Smoothness
Rate.of.Melt
Mouthcoat
Scoopability2
Elasticity
Gummy
Hard
Soft
Milk.dairy.flavor
Sweet
Buttery
Creamy.Smooth
Icy
Creamy.flavor
Natural.Vanilla
Artificial.Vanilla Corn.Syrup
Custard.Eggy.
CATA based external map
Descriptive based external map
Modeling Comparison
MFA on product & ideal configurations
-1.0 -0.5 0.0 0.5 1.0
-1
.0
-0
.5
0.
0
0.
5
1.
0
Correlation circle
Dim 1 (46.32 %)
Descriptive
CATA
Internal
DDPC.1
DDPC.2
DCPC.1
DCPC.2
EDCPC.1
EDCPC.2
MFA on product & ideal configurations
-4 -2 0 2
-4
-2
0
2
Individual factor map
Dim 1 (46.32 %)
A
B
C
D
E
F
G
H
I
J
Ideal
Descriptive
CATA
Internal
MFA on product & ideal configurations
0.0 0.2 0.4 0.6 0.8 1.0
0.
0
0.
2
0.
4
0.
6
0.
8
1.
0
Groups representation
Dim 1 (46.32 %)
Descriptive
CATA
Internal
Product
Ideal CATA Profiles
CATA attributes fits in spaces
Conclusions
Future Research
	THE APPLICATION OF CHECK-ALL-THAT-APPLY (CATA) CONSUMER PROFILING TO PREFERENCE MAPPING OF VANILLA ICE CREAM AND ITS COMPARISO
	Introduction
	Introduction
	Introduction
	Previous CATA research
	Objectives
	Methods
	Consumer and Sensory Testing 
	Vanilla Ice Creams
	CATA Question
	Preference Mapping
	Multiple Factor Analysis
	CATA Counts
	MFA of CATA and Descriptive 
	CATA based external map
	Descriptive based external map
	Modeling Comparison
	MFA on product & ideal configurations
	MFA on product & ideal configurations
	MFA on product & ideal configurations
	Ideal CATA Profiles
	CATA attributes fits in spaces
	Conclusions
	Future Research