Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products

Journal of Food Science and Technology

Volumn 49, Issue 3, 2012, Pages 328-334

  Ghosh, Debasree ^a   Chattopadhyay, Parimal ^a,b  

^a JADAVPUR UNIVERSITY   (India)

^b GURU NANAK INSTITUTE OF TECHNOLOGY   (India)

Author keywords

ANOVA; Fermented foods; Lactic cultures; Principal component analysis; Quantitative descriptive analysis

Indexed keywords

ASSESSMENT TOOL; CONSUMER ACCEPTABILITY; COW MILK; FERMENTED FOODS; ICE CREAMS; LACTIC CULTURES; LEAST SQUARES REGRESSION; OVERALL ACCEPTABILITY; PRINCIPAL COMPONENTS; PROBIOTICS; PRODUCT ATTRIBUTES; PRODUCT QUALITY; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY ATTRIBUTES; SOY MILK;

ANALYSIS OF VARIANCE (ANOVA); PRINCIPAL COMPONENT ANALYSIS;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 84863983302     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0280-9     Document Type: Article

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