Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA, Napping, and Descriptive Analysis for Traditional Korean Doenjang

Abstract

This study examined whether two rapid sensory profiling methods—Check-all-that-apply (CATA) and Napping—could serve as practical alternatives to conventional descriptive analysis (DA) for traditional Korean doenjang. DA was performed by trained panelists (n = 6), while CATA (n = 96) and Napping (n = 29) involved untrained consumers. Both approaches captured major sensory attributes and successfully differentiated among samples, with multivariate patterns showing strong similarity to those from DA (Rv > 0.7). Terms like meju, tofu, soil aroma, and saltiness were commonly reported across all methods. However, Napping was less consistent in capturing subtle aroma nuances, likely due to its unstructured nature. Although CATA and Napping are less detailed than DA, they offer practical value, particularly when speed and accessibility are essential. With minor adjustments, such as reference descriptors or hybrid procedures, their effectiveness could be further improved—making them promising tools for profiling complex fermented foods like doenjang.