scholarly journals Quantitative descriptive analysis and principal component analysis for sensory characterization of Indian milk product cham-cham

2015 ◽  
Vol 53 (2) ◽  
pp. 1238-1246 ◽  
Author(s):  
Ritika Puri ◽  
Kaushik Khamrui ◽  
Yogesh Khetra ◽  
Ravinder Malhotra ◽  
H. C. Devraja
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Milk Product ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs Made with Grape Marc Spirit (Orujo)

Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 753
Author(s):  
Sandra Cortés-Diéguez ◽  
Carmen Otero-Cerviño ◽  
Hixinio Rodeiro-Mougán ◽  
José Antonio Feijóo-Mateo
Keyword(s):  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Principal Component ◽  
Sensory Profile ◽  
Quantitative Descriptive Analysis ◽  
Discriminatory Ability ◽  
Grape Marc ◽  
Nw Of Spain ◽  
Repeatability And Reproducibility ◽  
Quantitative Descriptive

Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtain the most important sensory terms that describe these traditional beverages. Thirteen trained panelists developed a complete sensory lexicon. Sixteen sensory descriptors (four in appearance, five in aroma, four in mouth, and three in aftertaste) were defined, valuated, and scored with the corresponding references, after elimination of hedonic, synonymous, and non-pertinent attributes according to statistical methods. The panelists evaluated a total of 464 samples in order to define their sensory profile. Panel performance was investigated showing good discriminatory ability, repeatability, and reproducibility. Principal Component Analysis (PCA) was also applied to identify the sensory descriptors that better discriminate the samples. The results obtained showed the importance of including new terms (orujo, chocolate-cocoa, floral, bitter, and astringent) in the tasting sheet, mainly in the case of coffee liqueurs to improve their sensory profile. The results of this study were useful for the development and implementation of an important tool for the corresponding regulating council in the sensory characterization and qualification of Galician liqueurs.

scholarly journals Production of pizza dough with reduced fermentation time

2012 ◽  
Vol 32 (4) ◽  
pp. 793-797 ◽  
Author(s):  
Simone Limongi ◽  
Deise Rosana Silva Simões ◽  
Ivo Mottin Demiate
Keyword(s):  
Carbon Dioxide ◽  
Principal Component Analysis ◽  
Descriptive Analysis ◽  
Industrial Process ◽  
Principal Component ◽  
Maximum Height ◽  
Quantitative Descriptive Analysis ◽  
Fermentation Time ◽  
Fermentation Conditions ◽  
Quantitative Descriptive

The aim of this study was to reduce the fermentation time of pizza dough by evaluating the development of the dough during fermentation using a Chopin® rheofermentometer and verifying the influence of time and temperature using a 2² factorial design. The focus was to produce characteristic soft pizza dough with bubbles and crispy edges and soft in the center. These attributes were verified by the Quantitative Descriptive Analysis (QDA). The dough was prepared with the usual ingredients, fermented at a temperature range from 27 to 33 ºC for 30 to 42 minutes, enlarged, added with tomato sauce, baked, and frozen. The influence of the variables time and temperature on the release of carbon dioxide (H'm) was confirmed with positive and significant effect, using a rheofermentometer, which was not observed for the development or maximum height of the dough (Hm). The same fermentation conditions of the experimental design were used for the production of the pizza dough in the industrial process; it was submitted to Quantitative Descriptive Analysis (QDA), in which the samples were described by nine attributes. The results showed that some samples had the desired characteristics of pizza dough, demonstrated by the principal component analysis (PCA), indicating a 30 % fermentation time reduction when compared to the conventional process.

scholarly journals Sensory Profile of Chihuahua Cheese Manufactured from Raw Milk

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Sarai Villalobos-Chaparro ◽  
Erika Salas-Muñóz ◽  
Néstor Gutiérrez-Méndez ◽  
Guadalupe Virginia Nevárez-Moorillón
Keyword(s):  
Principal Component Analysis ◽  
Geographical Location ◽  
Principal Component ◽  
Raw Milk ◽  
Component Analysis ◽  
Sensory Profile ◽  
Different Seasons ◽  
Quantitative Descriptive ◽  
Traditional Manufacturing ◽  
Chihuahua Cheese

Chihuahua cheese is a local artisanal cheese traditionally produced from raw milk. When this cheese is produced with pasteurized milk, cheesemakers complain that there are differences in taste and aroma as compared with traditional manufacturing. This work aimed to obtain a descriptive sensory analysis of Chihuahua cheese manufactured with raw milk under traditional conditions. Samples were collected in five cheese dairies at two different seasons (summer and autumn), and a Quantitative Descriptive Sensorial Analysis was done by a panel of trained judges. For aroma descriptors, cooked descriptor showed differences between dairies, and whey was different among dairies and sampling seasons (P<0.01); diacetyl, fruity (P<0.01), as well as free fatty acids, nutty and sulphur (P<0.05) descriptors varied between seasons. For flavour descriptors, bitter perception was different between dairies and seasons (P<0.01). Salty and creamy cheese was also different among dairies (P<0.01). A Principal Component Analysis for differences among dairies and sampling season demonstrated that the first three components accounted for 90% of the variance; variables were more affected by the sampling seasons than by the geographical location or if the dairy was operated by Mennonites. Chihuahua cheese sensorial profile can be described as a semi-matured cheese with a bitter flavour, slightly salted, and with a cream flavour, with aroma notes associated with whey and sour milk. Principal Component Analysis demonstrated season influence on flavour and aroma characteristics.

Characterization of fretting wear experiments on spline couplings by principal component analysis

2016 ◽  
Vol 231 (7) ◽  
pp. 860-868 ◽  
Author(s):  
Waqar Qureshi ◽  
Francesca Cura ◽  
Andrea Mura
Keyword(s):  
Experimental Data ◽  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Fretting Wear ◽  
Aircraft Industry ◽  
Surface Movement ◽  
Noisy Measurements ◽  
Quasi Static Process

Fretting wear is a quasi-static process in which repeated relative surface movement of components results in wear and fatigue. Fretting wear is quite significant in the case of spline couplings which are frequently used in the aircraft industry to transfer torque and power. Fretting wear depends on materials, pressure distribution, torque, rotational speeds, lubrication, surface finish, misalignment between spline shafts, etc. The presence of so many factors makes it difficult to conduct experiments for better models of fretting wear and it is the case whenever a mathematical model is sought from experimental data which is prone to noisy measurements, outliers and redundant variables. This work develops a principal component analysis based method, using a criterion which is insensitive to outliers, to realize a better design and interpret experiments on fretting wear. The proposed method can be extended to other cases too.

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