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SENSORY PROPERTIES OF FERMENTED MILKS: OBJECTIVE REDUCTION OF AN EXTENSIVE SENSORY VOCABULARY
Author(s) -
HUNTER E. ANTHONY,
MUIR D. DONALD
Publication year - 1993
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.1993.tb00215.x
Subject(s) - sensory system , food science , communication , reduction (mathematics) , fermentation , psychology , cognitive psychology , biology , mathematics , geometry
Sensory laboratories develop vocabularies for new products and even for some old products so that Quantitative Descriptive Profiling can be carried out. It is common to find that the vocabulary developed is too extensive to be used on a routine basis. One method of reduction is to use statistical methods to identify sub‐sets of descriptors. This paper describes how these methods have been used in the development of a vocabulary for fermented milks. Sub‐sets of the vocabulary were found, using the communalities from the principal component analyses, and these were verified to cover the sensory space by Procrustes Rotation. A confirmatory experiment was carried out using the reduced vocabulary. A Procrustes Rotation of the scores derived from the separate analysis of these experiments verified that they were in excellent agreement.