THE RELIABILITY OF NAÏVE ASSESSORS IN SENSORY EVALUATION VISUALIZED BY PRAGMATICAL MULTIVARIATE ANALYSIS

2002 ◽  
Vol 25 (5) ◽  
pp. 395-408 ◽  
Author(s):  
M.G. O'SULLIVAN ◽  
H. MARTENS ◽  
S. BOBERG BAECH ◽  
L. KRISTENSEN ◽  
M. MARTENS
Keyword(s):  
Multivariate Analysis ◽  
Sensory Evaluation

scholarly journals Estimation of odor components contributing to sensory evaluation of frozen scallop Mizuhopecten yessoensis by multivariate analysis

2018 ◽  
Vol 84 (5) ◽  
pp. 843-849
Author(s):  
TOMOE FURUTA ◽  
SHUJI YOSHIKAWA ◽  
MASANAO NARITA ◽  
TADAAKI TAKEDA ◽  
TOSHINARI IGARASHI
Keyword(s):  
Multivariate Analysis ◽  
Sensory Evaluation ◽  
Mizuhopecten Yessoensis

scholarly journals With a hint of Sudachi: food plating can facilitate the fondness of food

2021 ◽  
Author(s):  
Nao Kokaji ◽  
Masashi Nakatani
Keyword(s):  
Multivariate Analysis ◽  
Sensory Evaluation ◽  
Mental Imagery ◽  
Visual Information ◽  
Daily Life ◽  
The Senses ◽  
Sensory Impression ◽  
Main Meal ◽  
Eating Experience

Abstract Among the senses of food, our sense of taste is significantly influenced by our perception. In appetite science, previous research reported that when we make estimate the quality in daily life, we rely considerably on visual information (Carlos et al., 2012). In this study, we focused on the multimodal mental imagery (Nanay, 2018) evoked by the visual information of food served on a plate and examined the effect of the peripheral visual information: garnish, on the sensory impression of the main dish. We conducted a sensory evaluation experiment to evaluate the impressions of food photographs and structured the sensory values using multivariate analysis. We found that the appearance of the garnish placed on the plates close to the main meal contributes to appetite arousal. Here we show that color, moisture, and taste (sourness and spices) play a major role in the decision. In order to arouse one’s appetite, it is important to make the main dish appear warmer. Our results can be used to modulate eating experience and appetite arousal. Applying these results for meals can contribute toward making the dining experience more attractive by superimposing visual information on it with XR technology, or by presenting real appropriate garnishes.

Statistical analysis of classification

1966 ◽  
Vol 24 ◽  
pp. 188-189
Author(s):  
T. J. Deeming
Keyword(s):  
Multivariate Analysis ◽  
Statistical Analysis ◽  
Classification Scheme ◽  
Analytical Procedure ◽  
Narrow Band ◽  
Scientific Research ◽  
Maximum Amount ◽  
Amount Of Information

If we make a set of measurements, such as narrow-band or multicolour photo-electric measurements, which are designed to improve a scheme of classification, and in particular if they are designed to extend the number of dimensions of classification, i.e. the number of classification parameters, then some important problems of analytical procedure arise. First, it is important not to reproduce the errors of the classification scheme which we are trying to improve. Second, when trying to extend the number of dimensions of classification we have little or nothing with which to test the validity of the new parameters.Problems similar to these have occurred in other areas of scientific research (notably psychology and education) and the branch of Statistics called Multivariate Analysis has been developed to deal with them. The techniques of this subject are largely unknown to astronomers, but, if carefully applied, they should at the very least ensure that the astronomer gets the maximum amount of information out of his data and does not waste his time looking for information which is not there. More optimistically, these techniques are potentially capable of indicating the number of classification parameters necessary and giving specific formulas for computing them, as well as pinpointing those particular measurements which are most crucial for determining the classification parameters.

Sign in / Sign up

Export Citation Format

Share Document