For desirable attributes in food products such as red color in a strawberry yogurt, the color can be too light, okay, or too dark, leading to 2 events of interest: the transition of too light to ok, and the transition of ok to too dark. The objective of the present work was to develop a model using survival analysis statistics to allow modeling these 2 events and thus allow prediction of the optimum color based on acceptance or rejection data obtained from consumers. Concepts and calculations were applied to a data set obtained from 60 consumers who each looked at 7 yogurt samples with different red color intensities, answering whether they found the samples too light, okay, or too dark. From this censored data set parametric models were obtained which allowed optimum color estimation and segmentation of consumers in groups according to whether they liked lighter or darker colored yogurts. Applications of the model to other food ingredients and to the ripening and spoilage of fruit are discussed.
When talking about shelf life of foods, in the vast majority of cases we are talking about sensory shelf life of foods. The review presents an overview of the published research over the past decades classified according to the following topics: (1) cut‐off point methodology (arbitrary and regression‐based cut‐off points); (2) methods based on product failure or consumers' rejection (failure with no censorship, logistic regression and survival analysis); (3) accelerated studies; and (4) other topics and further research.
PRACTICAL APPLICATIONS
Going through the aisles of the food and beverage sections of a supermarket shows that the number of food products whose shelf life is dependent on their sensory properties is far greater than those products whose shelf life depends on microbiological and/or nutritional properties. The present review allows researchers and practitioners to count on a summary of the salient research articles published on the theme of sensory shelf life. Articles which deal with methodological and design issues are presented, together with a critical review of articles where poor methodology has been applied.
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