
Multivariate and Probabilistic Analyses of Sensory Science Problems.
Title:
Multivariate and Probabilistic Analyses of Sensory Science Problems.
Author:
Xiong, Rui.
ISBN:
9780470276310
Personal Author:
Edition:
1st ed.
Physical Description:
1 online resource (258 pages)
Series:
Institute of Food Technologists Ser. ; v.25
Institute of Food Technologists Ser.
Contents:
Multivariate and Probabilistic Analyses of Sensory Science Problems -- Table of Contents -- Introduction -- Chapter 1. A Description of Sample Data Sets Used in Further Chapters -- 1.1. A Description of Example Data Sets -- References -- Chapter 2. Panelist and Panel Performance: A Multivariate Experience -- 2.1. The Multivariate Nature of Sensory Evaluation -- 2.2. Univariate Approaches to Panelist Assessment -- 2.3. Multivariate Techniques for Panelist Performance -- 2.4. Panel Evaluation through Multivariate Techniques -- 2.5. Conclusions -- References -- Chapter 3. A Nontechnical Description of Preference Mapping -- 3.1. Introduction -- 3.2. Internal Preference Mapping -- 3.3. External Preference Mapping -- 3.4. Conclusions -- References -- Chapter 4. Deterministic Extensions to Preference Mapping Techniques -- 4.1. Introduction -- 4.2. Application and Models Available -- 4.3. Conclusions -- References -- Chapter 5. Multidimensional Scaling and Unfolding and the Application of Probabilistic Unfolding to Model Preference Data -- 5.1. Introduction -- 5.2. Multidimensional Scaling (MDS) and Unfolding -- 5.3. Probabilistic Approach to Unfolding and Identifying the Drivers of Liking -- 5.4. Examples -- References -- Chapter 6. Consumer Segmentation Techniques -- 6.1. Introduction -- 6.2. Methods Available -- 6.3. Segmentation Methods Using Hierarchical Cluster Analysis -- References -- Chapter 7. Ordinal Logistic Regression Models in Consumer Research -- 7.1. Introduction -- 7.2. Limitations of Ordinary Least Squares Regression -- 7.3. Odds, Odds Ratio, and Logit -- 7.4. Binary Logistic Regression -- 7.5. Ordinal Logistic Regression Models -- 7.6. Porportional Odds Model (POM) -- 7.7. Conclusions -- References -- Chapter 8. Risk Assessment in Sensory and Consumer Science -- 8.1. Introduction -- 8.2. Concepts of Quantitative Risk Assessment.
8.3. A Case Study: Cheese Sticks Appetizers -- 8.4. Conclusions -- References -- Chapter 9. Application of MARS to Preference Mapping -- 9.1. Introduction -- 9.2. MARS Basics -- 9.3. Setting Control Parameters and Refining Models -- 9.4. Example of Application of MARS -- 9.5. A Comparison with PLS Regression -- References -- Chapter 10. Analysis of Just About Right Data -- 10.1. Introduction -- 10.2. Basics of Penalty Analysis -- 10.3. Boot strapping Penalty Analysis -- 10.4. Use of MARS to Model JAR Data -- 10.5. A Proportional Odds/Hazards Approach to Diagnostic Data Analysis -- 10.6. Use of Dummy Variables to Model JAR Data -- References -- Index.
Abstract:
Jean-François Meullenet, Ph.D., is associate professor of Sensory Science in the Department of Food Science at the University of Arkansas, Fayetteville, AR. Dr. Meullenet conducts research in the area of sensory science and his expertise encompasses sensory and consumer science, rheology and modeling of food perception. Rui Xiong, Ph.D., is a research scientist with the Consumer Science Insights, Unilever Home & Personal Care, Trumbull, CT, USA. Christopher J. Findlay, Ph.D., is president of Compusense, Inc., Guelph, Ontario, Canada. He is associate editor for sensory evaluation for Food Research International.
Local Note:
Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
Genre:
Electronic Access:
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