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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 (English)In: Food Quality and Preference, ISSN 0950-3293, Vol. 14, no 8, 663-671 p.Article in journal (Refereed) 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.

Place, publisher, year, edition, pages
2003. Vol. 14, no 8, 663-671 p.
Keyword [en]
salad dressing, cream cheese, time intensity, sensory, ordinary differential equations, fattiness, polynomials, least square method
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10409DOI: 10.1016/S0950-3293(02)00208-2ISI: 000184798900005OAI: oai:DiVA.org:hkr-10409DiVA: diva2:617443
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

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Wendin, Karin
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CiteExportLink to record
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Citation style
  • apa
  • harvard1
  • ieee
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  • vancouver
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Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf