Vitenskapelig artikkel

A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste

Næs, Tormod; Tomic, Oliver; Greiff, Kirsti; Thyholt, Kari


Tidsskrift: Food Quality and Preference, vol. 33, p. 64–73, 2014

Utgiver: Elsevier

Internasjonale standardnumre:
Trykt: 0950-3293
Elektronisk: 1873-6343

Open Access: green


This paper presents a comparison of different methods for analyzing designed experiments. The methods
used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will
be on how to obtain information about medium and less important factors in the presence of very dominating
ones. It will be shown that this could be done by splitting the dataset in two. Our propositions will
be illustrated on a data set obtained for studying the effect of salt reduction in liver paste.