Premium
SENSORY MEASUREMENT OF FOOD TEXTURE BY FREE‐CHOICE PROFILING
Author(s) -
MARSHALL RICHARD J.,
KIRBY SIMON P. J.
Publication year - 1988
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1988.tb00430.x
Subject(s) - procrustes analysis , principal component analysis , multivariate statistics , mathematics , sensory analysis , statistics , food science , pattern recognition (psychology) , artificial intelligence , computer science , chemistry , geometry
. Panelists were trained to measure texture of processed cheese analogues of known composition by free‐choice profiling. Panel scores were analyzed by generalized Procrustes (a multivariate method). Plots of the Procrustes scores for the first 2 principal component axes from analysis of separate replicates reflected the experimental design. To compare replicates, scores from Procrustes analysis of the original data were subjected to Procrustes analysis. The results showed that panelists’ assessment of replicates was consistent. Regression of the scores from this second Procrustes analysis showed that they were well explained by the linear effects of either moisture in nonfat solids or fat content. Panelists who performed differently from the rest could be identified. Panelists were more sensitive to changes in moisture in nonfat solids content than fat. It was concluded that the sensory texture of the cheese analogues could be measured satisfactorily by free‐choice profiling.