scholarly journals Construction Formula of Biological Age Using the Principal Component Analysis

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Linpei Jia ◽  
Weiguang Zhang ◽  
Rufu Jia ◽  
Hongliang Zhang ◽  
Xiangmei Chen
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Component Analysis ◽  
Influential Factors ◽  
Biological Age ◽  
Whole Body ◽  
Test Items ◽  
Advantages And Disadvantages ◽  
The Common ◽  
Selection Of

The biological age (BA) equation is a prediction model that utilizes an algorithm to combine various biological markers of ageing. Different from traditional concepts, the BA equation does not emphasize the importance of a golden index but focuses on using indices of vital organs to represent the senescence of whole body. This model has been used to assess the ageing process in a more precise way and may predict possible diseases better as compared with the chronological age (CA). The principal component analysis (PCA) is applied as one of the common and frequently used methods in the construction of the BA formula. Compared with other methods, PCA has its own study procedures and features. Herein we summarize the up-to-date knowledge about the BA formula construction and discuss the influential factors, so as to give an overview of BA estimate by PCA, including composition of samples, choices of test items, and selection of ageing biomarkers. We also discussed the advantages and disadvantages of PCA with reference to the construction mechanism, accuracy, and practicability of several common methods in the construction of the BA formula.

scholarly journals Selection of consistent plant traits for sunflower growth using principal component analysis

Helia ◽  
2004 ◽  
Vol 27 (41) ◽  
pp. 113-122 ◽  
Author(s):  
Sankar Maruthi ◽  
M. Vanaja ◽  
V. Maruthi ◽  
Raghuram Reddy ◽  
Murthy Narasimha
Keyword(s):  
Principal Component Analysis ◽  
Plant Traits ◽  
Principal Component ◽  
Component Analysis ◽  
Selection Of

scholarly journals Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 980 ◽  
Author(s):  
SoonSil Chun ◽  
Edgar Chambers ◽  
Injun Han
Keyword(s):  
Principal Component Analysis ◽  
Food Industry ◽  
Principal Component ◽  
Component Analysis ◽  
Sensory Panel ◽  
Mean Values ◽  
Profile Method ◽  
Medicinal Properties ◽  
Selection Of

Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

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