Multivariate data analysis in sensory and consumer science [[electronic resource] /] / by Garmt B. Dijksterhuis

• Record Nr.: UNINA9910841039703321
• Autore: Dijksterhuis Garmt B
• Pubbl/distr/stampa: Trumbull, Conn., : Food & Nutrition Press, c1997
• ISBN: 1-281-45026-X; 9786611450267; 0-470-38505-7; 0-470-38483-2
• Descrizione fisica: 1 online resource (320 p.)
• Collana: Publications in food science and nutrition
• Disciplina: 664; 664.07; 664.072
• Soggetti: Food - Sensory evaluation; Multivariate analysis
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: MULTIVARIATE DATA ANALYSIS IN SENSORY AND CONSUMER SCIENCE; Prologue and Acknowledgements; CONTENTS; Introduction to Part IV; 1 Introduction; 1.2 Sensory Science; 1.1 Research Question; 1.3 Sensory Research and Sensory Profiling Data; 1.4 Sensory Profiling; 1.5 Individual Differences; 1.6 Measurement Levels; 1.7 Sensory-Instrumental Relations; 1.8 Time-Intensity Data Analysis; 1.9 Data Analysis. Confirmation and Exploration; 1.10 Structure of the Book; PART I: INDIVIDUAL DIFFERENCES; Introduction to Part I; 2 Assessing Panel Consonance; 2.1 Introduction; 2.2 Data Structure; 2.3 Method; 2.4 Examples2.5 Conclusion; 3 Interpreting Generalized Procrustes Analysis "Analysis of Variance" Tables; 3.1 Introduction; 3.2 Two Different Procrustes Methods; 3.3 Sums-of-squares in Generalized Procrustes Analysis; 3.4 Scaling the Total Variance; 3.5 Generalized Procrustes Analysis of a Conventional Profiling Experiment; 3.6 Generalized Procrustes Analysis of a Free Choice Profiling Experiment; 3.7 Conclusion; Concluding Remarks Part I; Introduction to Part II; 4 Multivariate Analysis of Coffee Images; 4.1 Introduction; 4.2 Data; 4.3 ; Methodology; 4.4 Analyses; 4.5 Conclusion; 5 Nonlinear Canonical Correlation Analysis of Multiway Data5.1 Introduction; 5.2 K-Sets Homogeneity Analysis; 5.3 K-Sets Canonical Correlation Analysis; 5.4 An Application of Overals to Multiway Data; 5.5 Conclusion; 6 Nonlinear Generalised Canonical Analysis: Introduction and Applicationfrom Sensory Research; 6.1 Introduction; 6.2 Generalised Canonical Analysis; 6.3 Nonlinear Generalised Canonical Analysis; 6.4 Application from Sensory Research; 6.5 Results; 6.6 Conclusion; Concluding Remarks Part II; PART III: SENSORY-INSTRUMENTAL RELATIONS; Introduction to Part I11; 7 An Application of Nonlinear Redundancy Analysis7.1 Introduction; 7.2 Redundancy Analysis; 7.3 Optimal Scaling; 7.4 Apple Data; 7.5 Results For Cox Apples; 7.6 Results For Elstar; 7.7 Conclusion; 8 An Application of Nonlinear Redundancy Analysis and Canonical Correlation Analysis; 8.1 Introduction; 8.2 Techniques; 8.3 Description of the Data; 8.4 REDUNDALS Results; 8.5 CANALS Results; 8.6 Conclusions; 9 Procrustes Analysis in Studying Sensory-Instrumental Relations; 9.1 Introduction; 9.2 Data; 9.3 Procrustes Analysis; 9.4 A First Look at the Data: PCA; 9.5 Matching the Sensory and Instrumental Data Sets9.6 Conclusion; Concluding Remarks Part I11; PART IV: TIME-INTENSITY DATA ANALYSIS; 10 Principal Component Analysis of Time-Intensity Bitterness Curves; 10.1 Introduction; 10.2 Data; 10.3 Principal Curves; 10.4 Non-Centered PCA; 10.5 Further Considerations; 11 Principal Component Analysis of Time-Intensity Curves: Three Methods Compared; 11.1 Introduction; 11.2 Method; 1 1.3 Principal Curve Analysis; 1 1.4 Non-Centered Principal Curves; 11.5 Covariance Principal Curves; 11.6 Correlation Principal Curves; 11.7 Conclusion; 12 Matching the Shape of Time-Intensity Curves
• Sommario/riassunto: This book is an outgrowth of research done by Dr. Gamt Dijsterhuis for his doctoral thesis at the University of Leiden. However, there are also contributions by several other authors, as well, including Eeke van der Burg, John Gower, Pieter Punter, Els van den Broek, and Margo Flipsen. This book discusses the use of Multivariate Data Analysis to solve problems in sensory and consumer research. More specifically the focus is on the analysis of the reactions to certain characteristics of food products, which are in the form of scores given to attributes perceived in the food stimuli; the