Much sensory research focuses on an initial analysis of sensory descriptor data followed by a principal component analysis (PCA) of the sensory descriptors. This paper illustrates an alternative approach of conducting PCA and then applying analysis of variance (ANOVA) to the extracted principal components. The approach is applied to data from a case study quantifying the sensory characteristics of a sous vide vegetable product during storage. In the case study, 11 out of 18 descriptors were significantly influenced by product. Using the alternative approach, however, three out of six principal components were significantly influenced by product. The alternative approach, therefore, provided a more concise presentation of results and one that was consistent with the analysis of the original descriptors. It is hoped that this approach could improve interpretation and subsequent communication of sensory profiling results and help to bridge the gap between core and wider product development activities.
Armstrong, G., McIlveen, H. and O'Donoghue, P. (2004), "Improving communication of sensory profiling results – an illustration", British Food Journal, Vol. 106 No. 6, pp. 479-489. https://doi.org/10.1108/00070700410539789Download as .RIS
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