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Publikasjon

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

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.
Les publikasjonen

Kategori

Vitenskapelig artikkel

Oppdragsgiver

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

Språk

Engelsk

Forfatter(e)

Institusjon(er)

  • NOFIMA
  • Københavns Universitet
  • SINTEF Ocean / Fiskeri og ny biomarin industri
  • Mills DA

År

2014

Publisert i

Food Quality and Preference

ISSN

0950-3293

Forlag

Elsevier

Årgang

33

Side(r)

64 - 73

DOI

https://doi.org/10.1016/j.foodqual.2013.11.002

Les fulltekst

https://hdl.handle.net/11250/2484831

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