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A comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver paste

dc.contributor.authorNæs, Tormod
dc.contributor.authorTomic, Oliver
dc.contributor.authorGreiff, Kirsti
dc.contributor.authorThyholt, Kari
dc.date.accessioned2018-02-14T16:28:16Z
dc.date.available2018-02-14T16:28:16Z
dc.date.created2013-12-12T09:34:31Z
dc.date.issued2014-04
dc.identifier.citationFood Quality and Preference. 2014, 33 64-73.nb_NO
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2484831
dc.description.abstractThis paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain information about medium and less important factors in the presence of very dominating ones. It will be shown that this could be done by splitting the dataset in two. Our propositions will be illustrated on a data set obtained for studying the effect of salt reduction in liver paste.nb_NO
dc.language.isoengnb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectPCAnb_NO
dc.subjectANOVAnb_NO
dc.subjectPLS regressionnb_NO
dc.subjectASCAnb_NO
dc.subjectDesigned experimentsnb_NO
dc.titleA comparison of methods for analyzing multivariate sensory data in designed experiments - A case study of salt reduction in liver pastenb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionsubmittedVersionnb_NO
dc.rights.holder© The Authors 2014nb_NO
dc.source.pagenumber64-73nb_NO
dc.source.volume33nb_NO
dc.source.journalFood Quality and Preferencenb_NO
dc.identifier.doi10.1016/j.foodqual.2013.11.002
dc.identifier.cristin1075711
dc.relation.projectEgen institusjon: 201308nb_NO
dc.relation.projectNorges forskningsråd: 205062nb_NO
dc.relation.projectEgen institusjon: 4248nb_NO
dc.relation.projectNorges forskningsråd: 225096nb_NO
dc.relation.projectNorges forskningsråd: 210431nb_NO
dc.relation.projectEgen institusjon: 201302nb_NO
cristin.unitcode7566,5,0,0
cristin.unitnameProsessteknologi
cristin.ispublishedtrue
cristin.fulltextpreprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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