2509, 2024

Investigating test-control paired differences in flavour-molecular correlations

John Castura/ September 25, 2024/ Oral Presentation/ 0 comments

We investigate supervised principal component regression (SPCR) its sensory and instrumental results from a data set of eight pinot noir wines. Data include measured concentrations of volatile organic compounds from headspace—solid phase micro-extraction—gas chromatography—mass spectrometry (HS-SPME-GC-MS) and sensory descriptive analysis results on two selected sensory attributes evaluated orthonasally. We show the solution from SPCR as conducted conventionally is equivalent to

1406, 2024

Investigating control-centred results after uncentred principal component analysis

John Castura/ June 14, 2024/ Oral Presentation/ 0 comments

Test-control paired comparisons can be investigated after principal component analysis (PCA). We show that a centred PCA of test-control paired comparisons is equivalent to an uncentred PCA of control-centred results. We demonstrate how to conduct these analyses. We illustrate key properties of centred and uncentred PCA. We justify why coordinates of control-centred results can be visualized in principal components obtained

1005, 2024

Investigating control-centred results after uncentred principal component analysis

John Castura/ May 10, 2024/ Preprint/ 0 comments

This study examines how to carry out test-control paired comparisons after performing principal component analysis (PCA). Different approaches are proposed here, involving either centred or uncentred PCA, and their respective key properties are highlighted. In particular, we show centred PCA of test-control paired comparisons is equivalent to uncentred PCA of control-centred paired differences. It is customary to use a column-centred

0106, 2023

Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis

John Castura/ June 1, 2023/ Peer-reviewed Paper/ 0 comments

We propose and evaluate numerical and visual methods for investigating paired comparisons after principal component analysis (PCA). PCA results can be visualized to facilitate an understanding of the relationships between the products and the sensory attributes. But identifying and visualizing significant product differences in multiple PCs simultaneously is not straightforward. A benefit of the proposed methods is that they provide

2401, 2023

Investigating paired comparisons after principal component analysis

John Castura/ January 24, 2023/ Peer-reviewed Paper/ 0 comments

Principal component analysis (PCA) is often used to explore sensory and consumer test data about products on multicollinear sensory attributes. In this paper, we propose an approach for investigating paired comparisons between products and their uncertainties in the principal components. We use the truncated total bootstrap (TTB) procedure to simulate virtual panels from the original data set. The virtual-panel results

1611, 2022

Evaluation of complementary numerical and visual approaches for investigating pairwise comparisons after principal component analysis

John Castura/ November 16, 2022/ Oral Presentation/ 0 comments

0808, 2021

Temporal Rate-All-That-Apply (TRATA): A novel temporal method for sensory evaluation

John Castura/ August 8, 2021/ Poster/ 0 comments

This study introduces temporal rate-all-that-apply (TRATA) as a new temporal sensory method. It was inspired by rate-all-that-apply (RATA) and temporal check-all-that-apply (TCATA), but is most similar to multiple-attribute time intensity (MATI) in that the TRATA method allows for simultaneous rating of attribute intensities over time. Only attributes that are perceived are scaled. In this case study, the TRATA method was

2307, 2017

Perception of carbonation in sparkling wines using descriptive analysis (DA) and temporal check-all-that-apply (TCATA)

Sara King/ July 23, 2017/ Peer-reviewed Paper/ 0 comments

Several methods exist in order to profile complex matrices that change over time. In this study, two descriptive methodologies, descriptive analysis (DA) and temporal check-all-that-apply (TCATA) were used to analyze the complex perceptions associated with carbonation and compare the profiles from each method.

3005, 2017

The application of calibrated difference-from-control for sensory quality control of distilled beverages

Sara King/ May 30, 2017/ Oral Presentation, Poster/ 0 comments

Sensory quality control is an essential mechanism for ensuring the sensory integrity of a product is not compromised. By conducting sensory testing throughout the distilling process it becomes possible to detect and reject faulty raw ingredients and intermediate products before these advance to the next stages, resulting in further contamination.

2610, 2016

Perception of sparkling wines of varying carbonation levels using quantitative descriptive analysis (QDA) and temporal check-all-that-apply (TCATA)

Sara King/ October 26, 2016/ Poster/ 0 comments

Carbonation is an important temporal sensory property of sparkling wine. In this study, sparkling wines of different carbonation (CO2) levels (n = 11) were prepared through the addition of varying concentrations of dextrose during the winemaking process. Sparkling wines, ranging in CO2 concentration from 0.0 to 7.5 g of CO2/L (P≤ 0.05), were evaluated by a trained panel (n =