This talk focuses on new ways for investigating sensory-instrumental data relationships using component-based methods. The proposed approaches are related to manuscripts that are in preparation at the time of this abstract submission. The proposed methods could be used in a wide range of studies, but the talk will emphasize studies involving one reference treatment and many test treatments, which is
This tutorial surveys some of the most frequently used methods for exploring multivariate data sets fromsensory and consumer science. Component-based methods are often applied for data reduction andvisualization of results.The tutorial is divided into three parts.In Part 1, we contrast principal component analysis (PCA) with principal variable analysis, then discussmultiple factor analysis (MFA), which is often used to investigate multiblock
Relationships between sensory and instrumental variables are often investigated using partial least squares regression (PLSR). We describe the conventional PLSR solution. Next, we describe two new approaches for conducting PLSR based on paired comparisons of objects. First, we describe the PLSR of all paired comparisons. Conducting PLSR of all paired comparisons is equivalent to the conventional solution in the sense
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
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
From a sensory perspective, sparkling wines are highly complex products. Carbonation imparts characteristic mouthfeel effects that include tingling and other sensations, and may trigger gustatory, olfactory, trigeminal, and auditory perceptions as well.