Design of experiments and regression modelling in food flavour and sensory analysis: A review

Food flavour and sensory analysis is an information gathering process, and can be divided into two main stages: (1) the design of the experiment; (2) analyses and interpretation of results. The choice of an analytical procedure in sensory and flavour science is crucial in obtaining information correlating food products and consumers. Traditionally, sensory analysis is based on classical experimental designs and linear multivariate analysis techniques. Computer algorithm-based methods such as optimal designs in the design of experiments, and artificial neural network as a non-linear regression method may be used in conjunction with current methods, or adopted to overcome potential shortfalls of existing methods.