TY - JOUR

T1 - Univariate and multivariate modelling of flavour release in chewing gum using time-intensity

T2 - a comparison of data analytical methods

AU - Ovejero-López, I.

AU - Bro, Rasmus

AU - Bredie, Wender

N1 - Kode for udgivelsesland: 'de' Kode for bibliotekets beholdning: 'modtaget' Ukendte organisationer '\'Fødevarekvalitet og -teknologi\''

PY - 2005

Y1 - 2005

N2 - Sensory properties of chewing gum were measured using time-intensity (TI) methodology to record responses from assessors. Studying the information retrieved from a total of 800 TI curves, old and new data analysis methods were compared. These included the normalization method developed by Liu and MacFie, and ad hoc curve parameter retrieval, Principal Components Analysis (PCA) and ANOVA Partial Least Squares Regression (APLSR) methods. Two alternative methods have been developed for handling the multiple sources of variation in the data, including a dual PCA method and PARAllel FACtor analysis 2 (PARAFAC2) multiway analysis. A comparison of the different methods is conducted and the advantages of the different methods highlighted. All methods provide valuable interpretations of the time-intensity data and lead to similar conclusions. The multiway analysis provides a comprehensive overview of the data, but more experience with different datasets is needed to provide definite advices as to which methods are preferable.

AB - Sensory properties of chewing gum were measured using time-intensity (TI) methodology to record responses from assessors. Studying the information retrieved from a total of 800 TI curves, old and new data analysis methods were compared. These included the normalization method developed by Liu and MacFie, and ad hoc curve parameter retrieval, Principal Components Analysis (PCA) and ANOVA Partial Least Squares Regression (APLSR) methods. Two alternative methods have been developed for handling the multiple sources of variation in the data, including a dual PCA method and PARAllel FACtor analysis 2 (PARAFAC2) multiway analysis. A comparison of the different methods is conducted and the advantages of the different methods highlighted. All methods provide valuable interpretations of the time-intensity data and lead to similar conclusions. The multiway analysis provides a comprehensive overview of the data, but more experience with different datasets is needed to provide definite advices as to which methods are preferable.

U2 - 10.1016/j.foodqual.2004.05.014

DO - 10.1016/j.foodqual.2004.05.014

M3 - Journal article

VL - 16

SP - 327

EP - 343

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 4

ER -