PERFIL SENSORIAL DO QUEIJO GORGONZOLA VIA ANÁLISE GENERALIZADA DE PROCRUSTES USANDO O R

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 problem 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 plan; (iii) show the objects relative differences. An application on sensory profile of Gorgonzola cheese is provided. 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. Assessors 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.