To main content

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.

Category

Academic article

Client

  • Own institution / 201302
  • Research Council of Norway (RCN) / 205062
  • Research Council of Norway (RCN) / 210431
  • Own institution / 201308
  • Own institution / 4248
  • Research Council of Norway (RCN) / 225096

Language

English

Author(s)

Affiliation

  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • University of Copenhagen
  • SINTEF Ocean / Sjømatteknologi
  • Mills DA

Year

2014

Published in

Food Quality and Preference

ISSN

0950-3293

Publisher

Elsevier

Volume

33

Page(s)

64 - 73

View this publication at Cristin