Sensory Evaluation of Facial Creams With Quantitative Descriptive Analysis and Pivot‐ <scp>CATA</scp> Methods

ABSTRACT Pivot‐CATA (Pivot Profile Variant Using CATA) was utilized in the sensory evaluation of facial creams, employing a semi‐trained panel. This approach offered a rapid method of assessing product attributes, and the results were similar to those of Descriptive Analysis (DA) with a trained panel: product Y was perceived as having a higher intensity of refreshing, watery, and spreadable than product M; product M was perceived as having a higher intensity of thickness and stickiness than product Y. The RV values of Pivot‐CATA with product P1 and product P2 as Pivot products and DA were 0.840 and 0.814, respectively. The semi‐trained panelists performed well during the evaluation and can partially replace the well‐trained panelists in the sensory evaluation of facial creams. Pivot‐CATA was a practical alternative to DA. Based on the results of Principal Component Analysis of the DA, different products (product P1 and product P2) which were in the middle position of the PCA biplot of DA, were selected as Pivot products for the Pivot‐CATA evaluation and showed very similar results (RV value of 0.925). The choice of Pivot products had a minor influence on the test result.