Affordable Access

Publisher Website

Procedures for the selection of a subset of attributes in sensory profiling

Authors
Journal
Food Quality and Preference
0950-3293
Publisher
Elsevier
Publication Date
Volume
19
Issue
2
Identifiers
DOI: 10.1016/j.foodqual.2007.03.007
Keywords
  • Clustering Of Variables
  • Selection Of Variables
  • Principal Component Analysis

Abstract

Abstract The selection of a subset of attributes is a very important step in sensory profiling as it consists in reducing the list of variables. This reduced list can be used in subsequent studies thus saving fatigue and time to the members of the panel. In this paper, we discuss statistical procedures that may be used to select a subset of attributes. These procedures are based on principal component analysis, the minimization of a procrustes criterion, or a clustering of variables approach. The various procedures are compared on the basis of a real data set and a simulation study.

There are no comments yet on this publication. Be the first to share your thoughts.

Statistics

Seen <100 times
0 Comments

More articles like this

Robustness of subset selection procedures

on Journal of Statistical Plannin... Jan 01, 1996

Data mining-based method for identifying discrimin...

on Food Quality and Preference Jan 01, 2011

Bayes-P ∗subset selection procedures for the best...

on Journal of Statistical Plannin... Jan 01, 1985
More articles like this..