Sensory profiling data studied by partial least squares regression

Research output: Contribution to journalJournal articlepeer-review

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Sensory profiling data studied by partial least squares regression. / Martens, M.; Bredie, W. L. P.; Martens, H.

In: Food Quality and Preference, Vol. 11, 2000, p. 147-149.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Martens, M, Bredie, WLP & Martens, H 2000, 'Sensory profiling data studied by partial least squares regression', Food Quality and Preference, vol. 11, pp. 147-149. https://doi.org/10.1016/S0950-3293(00)00043-4

APA

Martens, M., Bredie, W. L. P., & Martens, H. (2000). Sensory profiling data studied by partial least squares regression. Food Quality and Preference, 11, 147-149. https://doi.org/10.1016/S0950-3293(00)00043-4

Vancouver

Martens M, Bredie WLP, Martens H. Sensory profiling data studied by partial least squares regression. Food Quality and Preference. 2000;11:147-149. https://doi.org/10.1016/S0950-3293(00)00043-4

Author

Martens, M. ; Bredie, W. L. P. ; Martens, H. / Sensory profiling data studied by partial least squares regression. In: Food Quality and Preference. 2000 ; Vol. 11. pp. 147-149.

Bibtex

@article{ad3423c0a1b911ddb6ae000ea68e967b,
title = "Sensory profiling data studied by partial least squares regression",
abstract = "A sensory vocabulary of 20 terms each with a corresponding reference material was developed over 7 sessions using pork patties derived from the meat of carriers and non-carriers of the RN− gene. Patties were oven-cooked at 150 and 170°C and chill-stored for up to 5 days to facilitate warmed-over flavour development. Generalised Procrustes Analysis (GPA) was used to investigate sensory terms and their individual use by panellists over the sessions. GPA explained variance indicated that the final vocabulary displayed a similar amount of information to that of the initial vocabulary of 42 terms. Individual panellists scale use was found to converge over the sessions. Panel agreement on many odour and flavour terms appeared to be enhanced as term synonyms were removed in vocabulary development. Sample discriminability decreased from sessions 1–4, where term concepts were verbally communicated to the panel. Term reference introduction in session 5 caused a levelling in sample discriminability and a reduction in agreement, most likely related to perceptual confusion. Subsequently, references enhanced both discriminability and agreement. Thus, it may be more useful to introduce reference materials earlier, if not in the first session, of the vocabulary development process.",
author = "M. Martens and Bredie, {W. L. P.} and H. Martens",
year = "2000",
doi = "10.1016/S0950-3293(00)00043-4",
language = "English",
volume = "11",
pages = "147--149",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Sensory profiling data studied by partial least squares regression

AU - Martens, M.

AU - Bredie, W. L. P.

AU - Martens, H.

PY - 2000

Y1 - 2000

N2 - A sensory vocabulary of 20 terms each with a corresponding reference material was developed over 7 sessions using pork patties derived from the meat of carriers and non-carriers of the RN− gene. Patties were oven-cooked at 150 and 170°C and chill-stored for up to 5 days to facilitate warmed-over flavour development. Generalised Procrustes Analysis (GPA) was used to investigate sensory terms and their individual use by panellists over the sessions. GPA explained variance indicated that the final vocabulary displayed a similar amount of information to that of the initial vocabulary of 42 terms. Individual panellists scale use was found to converge over the sessions. Panel agreement on many odour and flavour terms appeared to be enhanced as term synonyms were removed in vocabulary development. Sample discriminability decreased from sessions 1–4, where term concepts were verbally communicated to the panel. Term reference introduction in session 5 caused a levelling in sample discriminability and a reduction in agreement, most likely related to perceptual confusion. Subsequently, references enhanced both discriminability and agreement. Thus, it may be more useful to introduce reference materials earlier, if not in the first session, of the vocabulary development process.

AB - A sensory vocabulary of 20 terms each with a corresponding reference material was developed over 7 sessions using pork patties derived from the meat of carriers and non-carriers of the RN− gene. Patties were oven-cooked at 150 and 170°C and chill-stored for up to 5 days to facilitate warmed-over flavour development. Generalised Procrustes Analysis (GPA) was used to investigate sensory terms and their individual use by panellists over the sessions. GPA explained variance indicated that the final vocabulary displayed a similar amount of information to that of the initial vocabulary of 42 terms. Individual panellists scale use was found to converge over the sessions. Panel agreement on many odour and flavour terms appeared to be enhanced as term synonyms were removed in vocabulary development. Sample discriminability decreased from sessions 1–4, where term concepts were verbally communicated to the panel. Term reference introduction in session 5 caused a levelling in sample discriminability and a reduction in agreement, most likely related to perceptual confusion. Subsequently, references enhanced both discriminability and agreement. Thus, it may be more useful to introduce reference materials earlier, if not in the first session, of the vocabulary development process.

U2 - 10.1016/S0950-3293(00)00043-4

DO - 10.1016/S0950-3293(00)00043-4

M3 - Journal article

VL - 11

SP - 147

EP - 149

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

ER -

ID: 7758883