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USE OF CLUSTER ANALYSIS TO EVALUATE SENSORY‐OBJECTIVE RELATIONS OF PROCESSED GREEN BEANS
Author(s) -
GODWIN DAVID R.,
BARGMANN ROLF E.,
POWERS JOHN J.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb15275.x
Subject(s) - mouthfeel , flavor , sensory analysis , food science , sensory system , mathematics , flavour , statistics , chemistry , psychology , cognitive psychology , raw material , organic chemistry
Cluster analysis was applied to the acceptability scores of panelists to partition the panel into groups showing a preference for either canned or frozen green beans. Cluster analysis was then applied to 20 sensory and 28 objective attributes to ascertain if the correlations changed according to whether differences had been judged by panelists preferring the canned or frozen product. The order of inclusion of terms and the correlations were affected. Flavor was the most important determinant of acceptability and mouthfeel was next most important. The utilization of particular descriptors to detect differences and sensory‐objective relations varied according to whether the panelist scored canned or frozen green beans higher in acceptability.