Generalized procrustes analysis of coffee brands tested by five European sensory panels

Comparison of visual appearance and texture profiles of jellies in France and Vietnam and validation of attribute transfer between the two countries

“…This confirms results from previous cross-cultural studies that there is an important similarity between conventional profile sensory maps where attributes were generated independently (de Jong, van der Knaap, & van der Knaap, 1998;Drake et al, 2005;Follet et al, 2006;Mojet & de Jong, 1994;Nielsen & Zannoni, 1998). The RV coefficient in our study was of the same order of magnitude than those found by Follet et al (2006) with their comparison of the sensory profiles of 14 rums in the United Kingdom and in the USA: these authors found RV coefficients ranging from 0.80 to 0.84.…”

Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

“…GPA generates a consensus plot that matches the configuration of the data sets by centering, rotating and adjusting scales of each data set (Chung et al, 2003). Thus, the three major elements, samples, panelists and sensory attributes, can be examined and contrasted using a single encompassing analysis (de Jong, Heidema, & van der Knaap, 1997). Partial least squares regression (PLSR) is frequently used to understand the relationships between instrumental (X) and sensory (Y) data sets by predicting one data set from the other .…”

Influence of Storage Conditions on Sensory Shelf Life of Yerba Mate

“…There are several publications about sensory properties of infusions, mainly concerning tea and coffee (Calviño et al 1996;Jong et al 1998;Yau and Huang 2000;Cardelli and Labuza 2001;Chung and Vickers 2007), but only a few related to YM sensory properties. Santa Cruz et al (2002) studied the sensory profile in several brands of YM, finding a large number of descriptors to characterize appearance and flavor of the infusion.…”