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

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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

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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

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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

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

John Castura/ November 16, 2022/ Oral Presentation/ 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

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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

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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.

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.

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 =

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Does data capture device affect sensory descriptive analysis results?

Sara King/ October 1, 2016/ Poster/ 0 comments

Research facilities often compare historical to newly obtained data sets. The question arises: can data from recent studies be compared to older studies in which different data collection devices were used? The objective of this study was to determine if data capture device type had a significant influence on sensory descriptive analysis results.