| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4318294 | Food Quality and Preference | 2006 | 6 Pages |
Abstract
We propose a procedure to analyze time intensity curves. A cornerstone of the method is the use of the projection upon a spline basis. This step makes it possible to compare the shapes of the curves associated with the assessors. Moreover, we use a non-linear transformation of time to adjust the various curves and remove some variations among assessors in order to focus on the relationships among the products.
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Food Science
Authors
Stéphanie Ledauphin, Evelyne Vigneau, El Mostafa Qannari,