Why use component-based methods in sensory science?

John Castura/ October 31, 2023/ Peer-reviewed Paper/ 0 comments

This paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; we will here discuss these and other methods for handling one block of data, as well as several blocks of data. Component-based methods all share a common feature: they

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Effect of carbonation level on the perception of sparkling wine

John Castura/ September 28, 2018/ Symposium/ 0 comments

The relationship between instrumental and sensory measurements were investigated in 11 wines varying in their carbonation level. Although sourness intensities of the wines were not significantly different, increased carbonation concentration affected the dynamics of sourness perception. Both the onset and extinction of the sourness perception were delayed with increased carbonation. Amongst potential explanations are that dynamic effects of carbonation draw

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