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dc.contributor.authorBerget, Ingunn
dc.contributor.authorCastura, John
dc.contributor.authorAres, Gaston
dc.contributor.authorNæs, Tormod
dc.contributor.authorVarela, Paula
dc.date.accessioned2019-11-26T07:08:29Z
dc.date.available2019-11-26T07:08:29Z
dc.date.created2019-11-25T10:13:34Z
dc.date.issued2020
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2630406
dc.description.abstractTemporal Dominance of Sensations (TDS) and Temporal Check-all-that-Apply (TCATA) from three different case studies are compared by means of canonical correlation analysis, orthogonalization and principal component analysis of the vertically unfolded data (which means that the matrices compared have samples* timepoints in the rows and attributes in the columns). The multivariate analyses decompose the datasets into common and distinct components. The results showed that the major part of the variation is common between the two methods for the cases investigated, but that there were subtle differences showing better discrimination for TCATA than TDS. TDS showed a more complex data structure and more unique variation. The unique variation in TDS is, however, difficult to interpret. The methods are more different towards the end of the mastication, this can be explained both by the difficulty of assessors to agree on the dominant attributes at the bolus stage for TDS, and that assessors may forget to unclick attributes in TCATA. This work builds on recent methodological studies on temporal methods that aim to better understand differences among methodologies and ultimately to identify what methods could be better for answering different objectives.
dc.description.abstractExploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization.
dc.language.isoengnb_NO
dc.titleExploring the common and unique variability in TDS and TCATA data – A comparison using canonical correlation and orthogonalization.nb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.volume79nb_NO
dc.source.journalFood Quality and Preferencenb_NO
dc.identifier.doi10.1016/j.foodqual.2019.103790
dc.identifier.cristin1751690
dc.relation.projectNofima AS: 201702nb_NO
dc.relation.projectNorges forskningsråd: 262308nb_NO
cristin.unitcode7543,3,2,0
cristin.unitcode7543,3,3,0
cristin.unitnameRåvare og prosess
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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