Hedonic evaluation and check-all-that-apply (CATA) question for sensory characterisation of stewed vegetable .

Hedonic assessment and sensory characteristics of 13 genotypes, stewed with onions, tomatoes and potatoes, were evaluated. 50 consumers ranked their preference on a nine-point hedonic scale to determine overall acceptability of the stewed samples. In addition, 100 consumers were asked to select sensory characteristics that described the genotypes best, using the Check-all-that-apply question.