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

Tormod Næs; Oliver Tomic; Kirsti Greiff; Kari Thyholt

doi:10.1016/j.foodqual.2013.11.002

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

Tormod Næs, Oliver Tomic, Kirsti Greiff, Kari Thyholt

Food Analytics and Biotechnology

7 Citations (Scopus)

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.

Original language	English
Journal	Food Quality and Preference
Volume	33
Pages (from-to)	64-73
Number of pages	10
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2013.11.002
Publication status	Published - Apr 2014

Access to Document

10.1016/j.foodqual.2013.11.002

Cite this

@article{645441822b2849cb96943bcef45baaf2,

title = "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.",

author = "Tormod N{\ae}s and Oliver Tomic and Kirsti Greiff and Kari Thyholt",

year = "2014",

month = apr,

doi = "10.1016/j.foodqual.2013.11.002",

language = "English",

volume = "33",

pages = "64--73",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

}

TY - JOUR

T1 - A comparison of methods for analyzing multivariate sensory data in designed experiments – a case study of salt reduction in liver paste

AU - Næs, Tormod

AU - Tomic, Oliver

AU - Greiff, Kirsti

AU - Thyholt, Kari

PY - 2014/4

Y1 - 2014/4

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodqual.2013.11.002

DO - 10.1016/j.foodqual.2013.11.002

M3 - Journal article

SN - 0950-3293

VL - 33

SP - 64

EP - 73

JO - Food Quality and Preference

JF - Food Quality and Preference

ER -

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

Abstract

Access to Document

Fingerprint

Cite this