Development of a CATA Sensory Tool for Heritage Ovine Stews: A Focus Group Approach

This study addresses the need for consumer-relevant sensory evaluation tools in the context of traditional food products. It aimed to develop a Check-All-That-Apply (CATA) questionnaire for ovine stews made with meat from the endangered Churra Algarvia sheep breed. Descriptor generation was conducted through two structured focus groups involving regular consumers of lamb meat and culinary herbs. Participants engaged in guided tastings and discussions, resulting in a vocabulary of 36 sensory descriptors covering appearance, aroma, texture, flavor, and hedonic impressions. These descriptors were validated and used to construct a CATA form. Multivariate analyses, including Multiple Correspondence Analysis (MCA) and Hierarchical Cluster Analysis (HCA), revealed that consumer-generated descriptors captured both objective sensory attributes and subjective attitudes, particularly regarding the influence of aromatic herbs. The findings demonstrate that untrained consumers can provide meaningful sensory input when guided appropriately. The resulting CATA tool supports the sensory characterization and valorization of heritage-based food products and may inform future product development and consumer research.