An AHP-based procedure for sensory data collection and analysis in quality and reliability applications

Food Quality and Preference

Volumn 14, Issue 5-6, 2003, Pages 375-385

  Fogliatto, Flavio S ^a   Albin, Susan L ^b  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Indirect pairwise comparison method; Product development; Sensory evaluation

Indexed keywords

ANALYTIC METHOD; ANIMAL FOOD; ARTICLE; CALCULATION; CONTROLLED STUDY; DATA ANALYSIS; DRUG INDUSTRY; FOOD ANALYSIS; FOOD INDUSTRY; HUMAN; MEASUREMENT; PLASTIC INDUSTRY; POLICY; PROCESS OPTIMIZATION; QUALITY CONTROL; QUANTITATIVE ANALYSIS; RATING SCALE; REGRESSION ANALYSIS; RELIABILITY; SCORING SYSTEM; SENSORY ANALYSIS; TRAINING;

EID: 1542474634     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00006-5     Document Type: Article

References (22)

1. Akgunduz A. Zetu D. Banerjee P. Liang D. Evaluation of sub-component alternatives in product design processes Robotics and Computer Integrated Manufacturing 18 2002 69-81
2. Akomode O.J. Lees B. Irgens C. Evaluating risks in new product development and assessing the satisfaction of customers through information technology Production Planning and Control 10 1 1999 35-47
3. Cornell J.A. Experiments with mixtures-designs, models, and the analysis of mixture data 1990 John Wiley New York
4. Engen T. Levy N. The influence of standards on psychophysical judgements Perceptual and Motor Skills 5 1955 193-197
5. Fogliatto F.S. Albin S.L. A hierarchical method for multiresponse experiments IIE Transactions in Quality and Reliability 33 12 2001 1081-1092
6. Fogliatto F.S. Albin S.L. Tepper B.J. A hierarchical approach to optimizing descriptive analysis multiresponse experiments Journal of Sensory Studies 14 4 1999 443-465
7. Forman E.H. Gass S.I. The analytic hierarchy process-an exposition Operations Research 49 4 2001 469-486
8. Gabrielsen G. Paired comparisons and designed experiments Food Quality and Preference 11 2000 55-61
9. Gabrielsen G. A multi-level model for preferences Food Quality and Preference 12 2001 337-344
10. Henriksen A.D. Traynor A.J. A practical R - D project-selection scoring model IEEE Transactions on Engineering Management 46 1999 158-170
11. Hsiao S.-W. Concurrent design method for developing a new product International Journal of Industrial Ergonomics 29 2002 41-55
12. Jacobs B.E. Moskowitz H.R. Magnitude estimation: scientific background and use in sensory analysis. In Moskowitz H.R. (Ed.), Applied sensory analysis of foods 1988 CRC Press Boca Ratón
13. Khoo L.P. Chen C.-H. Yan W. An investigation on a prototype customer-oriented information system for product concept development Computers in Industry 49 2002 157-174
14. Meilgaard M. Civille G.V. Carr B.T. Sensory evaluation techniques 3rd ed. 1999 CRC Press Boca Ratón
15. Murray J.M. Delahunty C.M. Baxter I.A. Descriptive sensory analysis: past, present and future Food Research International 34 2001 461-471
16. Saaty T.L. A acaling method for priorities in hierarchical structures Journal of Mathematical Psychology 15 1977 234-281
17. Saaty T.L. The analytic hierarchy process 1980 McGraw-Hill New York
18. Stevens S.S. On the psychological law Psychological Review 64 1957 153-181
19. Stone H. Sidel J.L. Sensory evaluation practices 2nd ed. 1997 Academic Press New York
20. Stone, H., Sidel, J., Oliver, S., Woolsey, A., - Singleton, R. C. (1974). Sensory evaluation by quantitative descriptive analysis. Food Technology, 28 (1), 24, 26, 28, 29, 32, 34.
21. Vargas L.G. Reciprocal matrices with random coefficients Mathematical Modeling 3 1982 69-81
22. Zahedi F. The analytic hierarchy process-a survey of the method and its applications Interfaces 16 4 1986 96-108