Statistical Methods in Food and Consumer Research

1 INTRODUCTION 1.1 A Brief Review of Tools for Statistical Interference 1.2 Principles of Experimental Design 1.3 The Role of the Statistician in Research Exercises 2 STATISTICAL SENSORY TESTING 2.1 Psychophysical Aspects of Sensory Data 2.2 Scales of Measurement 2.3 Scale Structures 2.4 Construction of a Scale 2.5 Distribution of Sensory Data 2.6 Selection of Panel Members Exercises 3 THE ANALYSIS OF VARIANCE AND MULTIPLE COMPARISON TESTS 3.1 Analysis of Variance 3.2 Multiple-Comparison Tests 3.3 Sample Size Estimation Exercises 4 EXPERIMENTAL DESIGN 4.1 Simple Comparative Experiments 4.2 Completly Randomized Designs 4.3 Randomized Complete Block Designs 4.4 Latin Square Designs 4.5 Cross-Over Designs 4.6 Split Plot Designs Exercises 5 INCOMPLETE BLOCK EXPERIMENTAL DESIGNS 5.1 Balanced Incomplete Block Designs 5.2 Balanced Incomplete Block Designs Augmented with a Control 5.3 Doubly Balanced Incomplete Block Designs 5.4 Composite Complete-Incomplete Block Designs Exercises 6 FACTORAL EXPERIMENTS 6.1 The 2n Factorial Experiments 6.2 The 3n Factorial Experiments 6.3 The p x q and p x q x k Factorial Experiments 6.4 Simple Confounding and Fractional Factoral Experiments Exercises 7 RESPONSE SURFACE DESIGNS AND ANALYSIS 7.1 General Concepts 7.2 Fitting of Response Surfaces and Some Design Considerations 7.3 Illustrations of Fittings of First- and Second-