Application of GPA and PLSR in correlating sensory and chemical data sets

Food Quality and Preference

Volumn 14, Issue 5-6, 2003, Pages 485-495

  Chung, Seo Jin ^a   Heymann, Hildegarde ^b   Grün, Ingolf U ^b  

^a Department of Food Science/Nutrition ^*  (United States)

^b UNIVERSITY OF MISSOURI   (United States)

Author keywords

General procrustes analysis; Ice cream; Low fat; Partial least squares regression analysis; Sensory instrumental correlations

Indexed keywords

1 OCTEN 3 OL; 2 HEPTANONE; 2 HEPTENAL; 2 HEXANONE; 2 NONANONE; 2 NONENAL; 2 OCTANONE; 2 UNDECANONE; ALKANONE; BENZALDEHYDE; DEC 2 ENOL; ETHYLHEXANOL; FLAVORING AGENT; HEPTYL ALDEHYDE; HEXANAL; MILK FAT; NONANAL; OCTANAL; TRIDECANE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CANONICAL ANALYSIS; CHEMICAL ANALYSIS; CONTROLLED STUDY; FEMALE; FLAVOR; FOOD ANALYSIS; GAS CHROMATOGRAPHY; GENERAL PROCRUSTES ANALYSIS; HUMAN; HUMAN EXPERIMENT; ICE CREAM; INTERMETHOD COMPARISON; MALE; MASS SPECTROMETRY; MULTIVARIATE ANALYSIS; NORMAL HUMAN; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; SENSORY ANALYSIS; STATISTICAL ANALYSIS;

PROCRUSTES;

EID: 0041411722     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00010-7     Document Type: Article

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