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A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste

Abstract

This paper presents a comparison of different methods for analyzing designed experiments. The methods
used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will
be on how to obtain information about medium and less important factors in the presence of very dominating
ones. It will be shown that this could be done by splitting the dataset in two. Our propositions will
be illustrated on a data set obtained for studying the effect of salt reduction in liver paste.
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Category

Academic article

Language

English

Author(s)

Affiliation

  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • University of Copenhagen
  • Mills DA
  • Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research

Year

2014

Published in

Food Quality and Preference

ISSN

0950-3293

Volume

33

Page(s)

64 - 73

View this publication at Norwegian Research Information Repository