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THE USE OF FOURIER ANALYSIS TO COMPARE THE SENSORY PROFILES OF PRODUCTS
Author(s) -
PETTY M. F.,
SCRIVEN F. M.
Publication year - 1991
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.1991.tb00498.x
Subject(s) - flavor , odor , sensory system , sensory analysis , food science , univariate , mathematics , statistics , multivariate statistics , psychology , chemistry , cognitive psychology , neuroscience
. A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis.