Sensory profile of gorgonzola via generalized procrustes analysis using R
Bol. Centro Pesqui. Process. Aliment
;
26(1): 151-159, jan.-jun. 2008. tab, graf
Artículo
en Inglés
| LILACS
| ID: lil-525706
ABSTRACT
Sensory data analysis in Brazil used to be performed through univariate Analysis of Variance (ANOVAs) hence one looses valuable intra variable information. To solve this porblem one may use multivariate tools. Generalized Procrustes Analysis (GPA), often performed in expensive software, is a multivariate exploratory data analysis method that aims:
i) remove scores bias; ii) resume the assessors agreement, usually, on a plant; iii) show the objects relative differences. An application on sensory profile of Gorgonzola cheese is porvided. Data was analyzed by uni, multivariate ANOVAs and GPA, on the free statistical software R, ANOVAs detected significant differences among cheeses and GPA provided the consensus configuration displaying their relative differences and sensory evolution. Assesors preferred cheeses with a higher fat content. GPA can be reasonably performed by free software, say R, and should be utilized like a complement of Analysis of Variance.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Calidad de los Alimentos
/
Queso
/
Análisis de los Alimentos
Idioma:
Inglés
Revista:
Bol. Centro Pesqui. Process. Aliment
Asunto de la revista:
Ciencias Nutricionales
/
Nutricionistas
Año:
2008
Tipo del documento:
Artículo
País de afiliación:
Brasil
Institución/País de afiliación:
Empresa Brasileira de Pesquisa Agropecuária/BR
/
Universidade Federal de Lavras/BR
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