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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

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

Kategori
Vitenskapelig artikkel
Sammendrag
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.
Oppdragsgiver
  • 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
Språk
Engelsk
Forfatter(e)
Institusjon(er)
  • NOFIMA
  • Københavns Universitet
  • SINTEF Ocean / Sjømatteknologi
  • Mills DA
År
Publisert i
Food Quality and Preference
ISSN
0950-3293
Forlag
Elsevier
Årgang
33
Side(r)
64 - 73