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dc.contributor.authorNæs, Tormod
dc.contributor.authorVarela, Paula
dc.contributor.authorCastura, John C.
dc.contributor.authorBro, Rasmus
dc.contributor.authorTomic, Oliver
dc.date.accessioned2023-11-20T12:27:01Z
dc.date.available2023-11-20T12:27:01Z
dc.date.created2023-11-01T12:48:22Z
dc.date.issued2023
dc.identifier.citationFood Quality and Preference. 2023, 112 1-18.
dc.identifier.issn0950-3293
dc.identifier.urihttps://hdl.handle.net/11250/3103577
dc.description.abstractThis paper discusses the advantages of using so-called component-based methods in sensory science. For instance, principal component analysis (PCA) and partial least squares (PLS) regression are used widely in the field; we will here discuss these and other methods for handling one block of data, as well as several blocks of data. Component-based methods all share a common feature: they define linear combinations of the variables to achieve data compression, interpretation, and prediction. The common properties of the component-based methods are listed and their advantages illustrated by examples. The paper equips practitioners with a list of solid and concrete arguments for using this methodology.
dc.language.isoeng
dc.titleWhy use component-based methods in sensory science?
dc.title.alternativeWhy use component-based methods in sensory science?
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber1-18
dc.source.volume112
dc.source.journalFood Quality and Preference
dc.identifier.doi10.1016/j.foodqual.2023.105028
dc.identifier.cristin2191026
dc.relation.projectNofima AS: 202102
dc.relation.projectNorges forskningsråd: 314318
dc.relation.projectNofima AS: 202103
dc.relation.projectNorges forskningsråd: 314111
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode1


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