Tidsskrift : Food Quality and Preference , vol. 30 , p. 33–46–14 , 2013
Utgiver : Elsevier
Trykt : 0950-3293
Elektronisk : 1873-6343
Publikasjonstype : Vitenskapelig artikkel
Sak : 1
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The statistical methods that are generally used to analyze sensory data are difficult to apply to TDS data.
To overcome this difficulty, it has been proposed that ANOVA models could be applied if subjects’
responses were summarized as frequency values in a given number of time periods instead of considering
all the acquisition time points. In this study, a methodology for validating and analyzing TDS data transformed
into frequency values is tested in a study of the temporal evolution of sensations in coffee with
three different sweeteners added. Criteria for selecting the most appropriate time periods in the TDS
curve for frequency value computation are discussed. ANOVA models on frequency values are proposed
to estimate differences in attribute dominance among products, and to test the effect of collecting intensity
ratings, along with TDS evaluations, on the frequency with which attributes were selected as