A quality measurement for sensory profile analysis The contribution of extended cross-validation and resampling techniques

• Published in: Food quality and preference Vol. 12; no. 5; pp. 393 - 406
• Main Authors: Monrozier, Romain, Danzart, Marc
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01.07.2001; Elsevier
• Subjects: Biological and medical sciences; Cross-validation; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; MANOVA; Methods of analysis, processing and quality control, regulation, standards; multivariate analysis; PCA; principal component analysis; QDA; Re-sampling; Robustness; sensory evaluation; Sensory profile; Sharpness; Sensory profile; Re-sampling; Cross-validation; Robustness; Sharpness; MANOVA; QDA; PCA; Quality criterion; Description; Sensorial perception; Sensory analysis; Multivariate analysis; Variance analysis; Principal component analysis; Quantitative analysis

The sensory profile measures an interaction between products and subjects. Faced with this complex information, industry needs an operational tool for describing product sensory properties. Thus, the statistical analysis of profile data should yield a sharp and robust product picture. We set up qual...