TY  - JOUR
AB  - 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.
VL  - 106
IS  - 6
SN  - 0007-070X
DO  - 10.1108/00070700410539789
UR  - https://doi.org/10.1108/00070700410539789
AU  - Armstrong Gillian
AU  - McIlveen Heather
AU  - O'Donoghue Peter
PY  - 2004
Y1  - 2004/01/01
TI  - Improving communication of sensory profiling results – an illustration
T2  - British Food Journal
PB  - Emerald Group Publishing Limited
SP  - 479
EP  - 489
Y2  - 2024/04/19
ER  -