Edited by
T. Naes
E. Risvik, Norwegian Food Research Institute, Oslovein, Norway
Description
The state-of-the-art of multivariate analysis in sensory science is described in this volume. Both methods for aggregated and individual
sensory profiles are discussed. Processes and results are presented in such a way that they can be understood not only by statisticians
but also by experienced sensory panel leaders and users of sensory analysis.
The techniques presented are focused on examples and interpretation
rather than on the technical aspects, with an emphasis on new and important methods which are possibly not so well known to scientists
in the field. Important features of the book are discussions on the relationship among the methods with a strong accent on the connection
between problems and methods. All procedures presented are described in relation to sensory data and not as completely general statistical
techniques.
Sensory scientists, applied statisticians, chemometricians, those working in consumer science, food scientists and agronomers
will find this book of value.
Included in series
Data Handling in Science and Technology
