## Results
### Cata  
#### 3.3.1 Study 1--Grape Juice  
Table 3 shows the percentages of consumers who chose descriptors from the CATA-L and CATA-F questionnaires to describe the three commercial whole grape juices and the ideal product. For grape juice, significant differences (\(p\leq 0.05\)), as determined by the Cochran Q test, were observed in the perceived attributes of commercial products when assessed individually. These differences occurred in 14 out of the 20 attributes for CATA-L and 13 for CATA-F. Among the attributes that did not present significant differences between the evaluated samples, five of these were shared by the two methods; these were the attributes \"bad taste\", \"grape's characteristic flavor\", \"grape's characteristic smell\", \"a little acidic\", and \"astringent\". For CATA-L, the attributes \"tasty\" and \"bitter\", and for CATA-F, the attributes \"acidic\", \"very weak smell\", and \"very strong smell\" also showed no significant differences between commercial products; however, they presented significant differences when compared with the ideal product. All descriptors achieved a proportion above 15% of the mentioned terms. Notably, fewer than 15% of consumers indicated nine attributes for the ideal product. These were \"very light color\", \"very weak smell\", \"bad taste\", \"very sweet\", \"weak taste\", \"acidic\", \"astringent\", \"bitter\", and \"watery\". This suggests that consumers do not anticipate these characteristics in actual products. \begin{table}
\begin{tabular}{c c c c c} \hline \hline \multirow{2}{*}{**Category**} & **Descriptors** & \multirow{2}{*}{**\% of Mentions a**} & **Descriptors** & \multirow{2}{*}{**\% of Mentions b**} \\  & **Grape Juice** & & **Milk Chocolate** & & \\ \hline \multirow{4}{*}{Appearance} & Grape’s characteristic color & 34 & Chocolate’s characteristic color & 21 \\  & Very dark color & 13 & Very light color & 28 \\  & Very transparent & 3 & Very dark color & 15 \\  & Very light color & 5 & Good appearance & 12 \\ \hline \multirow{4}{*}{Smell} & Very weak smell & 24 & Weak smell & 20 \\  & Grape’s characteristic smell & 17 & Chocolate’s characteristic smell & \\  & Very strong smell & 17 & & 72 \\ \hline \multirow{4}{*}{Flavor} & Weak taste & 15 & Very sweet & 67 \\  & A little acidic & 8 & Nauseating & 12 \\  & Grape’s characteristic flavor & 26 & Chocolate’s characteristic flavor & 47 \\  & A little sweet & 18 & Tasty & 51 \\  & Bad taste & 11 & Weak taste & 18 \\  & Tasty & 21 & Greasy & 27 \\  & Acidic & 22 & A little sweet & 25 \\  & Very sweet & 16 & & \\  & Astringent (“squeeze” & 15 & & \\  & sensation in the mouth) & & & \\  & Bitter & 7 & & \\  & Wine flavor aftertaste & 17 & & \\ \hline \multirow{4}{*}{Consistency} & Good consistency & 8 & Creamy & 12 \\  & Concentrated/full-bodied & 31 & Soft melting in the mouth & 30 \\  & Watery & 14 & Delayed intense & 5 \\  & & melt-in-the-mouth sensation & & \\  & & Soft & 30 \\  & & Firm & 20 \\  & & Good texture & 31 \\ \hline \multirow{2}{*}{Sensation} & & Energizing & 3 \\  & & Indulgent & 10 \\ \multicolumn{4}{c}{Adhesiveness in the mouth} & 21 \\ \hline \hline \end{tabular}  
* n = 80 frequent consumers of grape juice. b n = 100 frequent consumers of milk chocolate.  
\end{table} 
Table 2: Descriptors selected for the CATA evaluation form of whole grape juice and milk chocolate. For both CATA methods, it is notable that the most important attributes of the ideal product are \"grape's characteristic smell\", \"tasty\", and \"grape's characteristic flavor\", with over 70% of mentions by consumers. Still, less than 50% of consumers noticed these attributes in commercial products, suggesting that the products analyzed did not meet consumer expectations. In addition, the attributes \"characteristic color\" and \"good consistency\" were also mentioned by more than 70% of consumers for the ideal product and observed in juices 2 and 3 by more than 60% of consumers.