Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
4318344 | Food Quality and Preference | 2006 | 7 Pages |
Abstract
We propose a methodology to analyse sensory data collected in the form of sensory differences between products. This methodology provides a synthesis of all the assessors’ configurations integrating both advantages of Generalized Procrustes Analysis (GPA) and Multiple Factor Analysis (MFA). It consists in calculating a MFA consensus configuration by procrustes rotations of the individual configurations (hence the name of Procrustes Multiple Factor Analysis: PMFA).This methodology is applied to highlight the relative typicity of white wines of the Val de Loire made of Chenin or Sauvignon.
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Authors
E. Morand, J. Pagès,