This study aimed to discuss the advantages and disadvantages of using quantitative descriptive analysis (QDA) and check-all-that-apply (CATA) in brown yogurt description. The sensory descriptors of brown yogurt were established by six trained assessors. After a consensus about sensory descriptor definition and scale was reached, the QDA was performed. A total number of 18 consumers were recruited to generate the sensory descriptors for brown yogurt. Additional 67 consumers were assigned to carry out CATA according to these sensory descriptors. Results indicated that 22 sensory descriptors for brown yogurt were obtained using QDA. Brown color, camerlsed and caramel flavor did not occur in the sensory descriptors of other kinds of yogurt, and camerlsed displayed the most contribution. For CATA, up to 24 sensory descriptors were used by consumers, and brown color was more frequently used than caramel flavor. Both methods effectively distinguished the sensory differences between different samples. The results obtained by these two methods were similar; However, QDA exhibited higher accuracy than CATA. CATA possessed the advantage of low-cost and time savings, while accomplishing consumer acceptance test simultaneously. CATA has a promising application in terms of product development and market survey.
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