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Modelling and analysis of dynamic sensory data
SIK, The Swedish Institute for Food and Biotechnology AB.ORCID-id: 0000-0002-7249-2628
2003 (engelsk)Inngår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 14, nr 8, s. 663-671Artikkel i tidsskrift (Fagfellevurdert) Published
Abstract [en]

Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.

sted, utgiver, år, opplag, sider
2003. Vol. 14, nr 8, s. 663-671
Emneord [en]
salad dressing, cream cheese, time intensity, sensory, ordinary differential equations, fattiness, polynomials, least square method
HSV kategori
Identifikatorer
URN: urn:nbn:se:hkr:diva-10409DOI: 10.1016/S0950-3293(02)00208-2ISI: 000184798900005OAI: oai:DiVA.org:hkr-10409DiVA: diva2:617443
Tilgjengelig fra: 2013-04-23 Laget: 2013-04-23 Sist oppdatert: 2017-12-06bibliografisk kontrollert

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