scholarly journals USEFULNESS OF QUANTITATIVE DESCRIPTIVE ANALYSIS (QDA) AND PRINCIPAL COMPONENTS ANALYSIS (PCA) EXEMPLIFIED BY SENSORY EVALUATION OF GRILLED BEEF STEAKS

2015 ◽  
Author(s):  
Anna Sadowska ◽  
Franciszek Świderski ◽  
Rita Rakowska ◽  
Eliza Kostyra ◽  
Anna Piotrowska
Keyword(s):  
Principal Components Analysis ◽  
Sensory Evaluation ◽  
Principal Components ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Beef Steaks ◽  
Components Analysis ◽  
Quantitative Descriptive

scholarly journals AVALIAÇÃO DO PERFIL SENSORIAL DE ALIMENTO COM SOJA SABOR LARANJA

2004 ◽  
Vol 22 (2) ◽  
Author(s):  
RENATA TORREZAN ◽  
CAROLINA MARTINEZ CECCATO ◽  
ANDRÉA CARLA DA SILVA BARRETTO ◽  
VALQUÍRIA SEIXAS DA SILVA ◽  
CARLA CARATIN ◽  
...  
Keyword(s):  
Descriptive Analysis ◽  
Food Product ◽  
Sensory Profile ◽  
Artificial Sweetener ◽  
Quantitative Descriptive Analysis ◽  
Tukey Test ◽  
Components Analysis ◽  
Long Life ◽  
Quantitative Descriptive ◽  
Consumer Test

Três produtos comerciais de alimento com soja sabor laranja (A, B e C), acondicionados em embalagem longa vida, adquiridos no mercado foram avaliados sensorialmente. A Análise Descritiva Quantitativa (ADQ) foi utilizada para traçar os perfis sensoriais, avaliando-se doze atributos levantados por 10 julgadores selecionados e treinados. A aceitação dos produtos foi avaliada por 30 potenciais consumidores mediante Teste Afetivo, realizado em laboratório, utilizando-se escala hedônica estruturada mista de 9 pontos. Os resultados da ADQ foram submetidos à Análise de Variância (ANOVA), Teste de Média de Tukey e Análise de Componentes Principais, já os resultados do Teste Afetivo (Aceitação) foram analisados pela ANOVA e pelo Teste de Média de Tukey. Os produtos A e B ficaram mais próximos entre si, o produto C diferiu do produto B (significativamente ao nível de 5%) em todos os atributos, com exceção da doçura e amargor. Os produtos A e C diferiram em todos os atributos, com exceção do residual de edulcorante e viscosidade. No teste afetivo, o produto A obteve as maiores médias e notas dos julgadores, não diferindo do produto B em nenhum dos atributos analisados. SENSORY PROFILE EVALUATION OF SOY FOOD PRODUCT WITH ORANGE FLAVOR Abstract Three commercial soy food products with orange flavor (A, B and C) conditioned in long life packing acquired in the market were sensory evaluated. Quantitative Descriptive Analysis (QDA) was used to trace the sensorial profiles evaluating 12 attributes raised through 10 selected and trained panelists. The acceptance of these products was evaluated by 30 potential consumers in a consumer test carried out in laboratory by utilizing mixed hedonic category of 9 points. The results of QDA was submitted to the Analysis of Variance (ANOVA), Tukey test of averages and Principal Components Analysis, although the results of the consumer test were analyzed by ANOVA and by the Tukey test of averages. The products A and B varied between each other and product C differs from product B significantly at 5% level in all attributes with the exception of sweetness and bitterness taste. The products A and C differed in all attributes with the exception to the artificial sweetener aftertaste and viscosity. In the Consumer test the product A received the greater average scores of the panelists presenting no difference from product B in none of the analyzed attributes.

scholarly journals Panel and Panelist Performance in the Sensory Evaluation of Black Ripe Olives from Spanish Manzanilla and Hojiblanca Cultivars

Foods ◽  
2019 ◽  
Vol 8 (11) ◽  
pp. 562 ◽  
Author(s):  
López-López ◽  
Sánchez-Gómez ◽  
Montaño ◽  
Cortés-Delgado ◽  
Garrido-Fernández
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Repeatability And Reproducibility ◽  
Good For ◽  
Quantitative Descriptive ◽  
Different Origins ◽  
Discriminant Power

There is vast experience in the application of sensory analysis to green Spanish-style olives, but ripe black olives (≈1 × 106 kg for 2016/2017) have received scarce attention and panelists have less experience on the evaluation of this presentation. Therefore, the study of their performance during the assessment of this presentation is critical. Using previously developed lexicon, ripe olives from Manzanilla and Hojiblanca cultivars from different origins were sensory analysed according to the Quantitative Descriptive Analysis (QDA). The panel (eight men and six women) was trained, and the QDA tests were performed following similar recommendations than for green olives. The data were examined while using SensoMineR v.1.07, programmed in R, which provides a diversity of easy to interpret graphical outputs. The repeatability and reproducibility of panel and panelists were good for product characterisation. However, the panel performance investigation was essential in detecting details of panel work (detection of panelists with low discriminant power, those that have interpreted the scale in a different way than the whole panel, the identification of panelists who required training in several/specific descriptors, or those with low discriminant power). Besides, the study identified the descriptors of hard evaluation (skin green, vinegar, bitterness, or natural fruity/floral).

Sensory Evaluation by Quantitative Descriptive Analysis

2008 ◽  
pp. 23-34 ◽  
Author(s):  
Herbert Stone ◽  
Joel Sidel ◽  
Shirley Oliver ◽  
Annette Woolsey ◽  
Richard C. Singleton
Keyword(s):  
Sensory Evaluation ◽  
Descriptive Analysis ◽  
Quantitative Descriptive Analysis ◽  
Quantitative Descriptive

scholarly journals Sensory profile of eleven peach cultivars

2012 ◽  
Vol 32 (1) ◽  
pp. 70-75 ◽  
Author(s):  
Francine Lorena Cuquel ◽  
Charla Fátima Spezzatto de Oliveira ◽  
Osmir José Lavoranti
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Descriptive Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Flesh Color ◽  
Quantitative Descriptive Analysis ◽  
Flesh Firmness ◽  
Quantitative Descriptive ◽  
The City

The goal of this study was to evaluate the sensory profile of eleven peach cultivars grown in an experimental orchard located in the city of Lapa (PR, Brazil) in two seasons. The peach cultivars analyzed were Aurora I, Chimarrita, Chiripá, Coral, Eldorado, Granada, Leonense, Maciel, Marli, Premier, and Vanguarda. The sensory analysis was performed by previously trained panelists; 20 of them in the first season and 10 in the second season. The sensory evaluation was performed using Quantitative Descriptive Analysis, in which the following attributes were measured: appearance, aroma, flesh color, flesh firmness, flavor, and juiciness. The results showed preference for sweet, soft, and juicy fruits. Chimarrita, Chiripá, and Coral fruits showed better sensorial performance than the other peach cultivars. It was also verified that the analysis of the attributes aroma, flesh firmness, and flavor is enough for performing the sensory profile of peach fruits for in natura consumption.

Diagnoses Generated by Numerical Taxonomic Methods Applied to Standard Blood Variables

1980 ◽  
Vol 19 (04) ◽  
pp. 205-209
Author(s):  
L. A. Abbott ◽  
J. B. Mitton
Keyword(s):  
Liver Cirrhosis ◽  
Renal Disease ◽  
Principal Components Analysis ◽  
Discriminant Function ◽  
Principal Components ◽  
Discriminant Function Analysis ◽  
Chronic Renal Disease ◽  
Function Analysis ◽  
Infectious Hepatitis ◽  
Components Analysis

Data taken from the blood of 262 patients diagnosed for malabsorption, elective cholecystectomy, acute cholecystitis, infectious hepatitis, liver cirrhosis, or chronic renal disease were analyzed with three numerical taxonomy (NT) methods : cluster analysis, principal components analysis, and discriminant function analysis. Principal components analysis revealed discrete clusters of patients suffering from chronic renal disease, liver cirrhosis, and infectious hepatitis, which could be displayed by NT clustering as well as by plotting, but other disease groups were poorly defined. Sharper resolution of the same disease groups was attained by discriminant function analysis.

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