PLS methodology to study relationships between hedonic judgements and product characteristics

Tenenhaus, Michel; Pagès, Jacques; Ambroisine, Laurence; Guinot, Christiane

doi:10.1016/j.foodqual.2004.05.013

Cited by 209 publications

(152 citation statements)

References 12 publications

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“…QDA data were correlated with the data obtained in the analysis of acceptance for smoker and nonsmoker consumers using PLSR (Tenenhaus et al, 2005). Principal component analyses (PCA) was also performed with each sample of the descriptive quantitative analysis using the SAS software -version 8.2 (Statistical Analisys System Institute, 2012).…”

Section: Discussionmentioning

confidence: 99%

“…Figures 2 and 3 show the correlation between the QDA results and hedonic responses for the overall impressions of the consumers and allow the identification of descriptive terms that positively and negatively affected the acceptance of nonsmoker (Figure 2) and smoker consumers (Figure 3) at a confidence interval of 95%. This correlation was determined using the partial least squares regression analysis (PLS) (Tenenhaus et al, 2005).…”

Section: Acknowledgmentsmentioning

confidence: 99%

“…In this case, partial least squares regression analyses (PLSR) can be used to relate the results of a quantitative descriptive analysis and consumer preference data. By relating the sensory descriptive data and hedonic consumer responses, PLSR provide information about how the attributes can influence positively or negatively consumer preference for a given product (Hubert & Vanden Branden, 2003;Tenenhaus et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Voorpostel

Dutra

Bolini

2014

Food Sci. Technol (Campinas)

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Section: Discussionmentioning

confidence: 99%

Section: Acknowledgmentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Voorpostel

Dutra

Bolini

2014

Food Sci. Technol (Campinas)

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“…This can be explained by how the first component commonly describes the behavior of most consumers, making the other components insignificant. According to Tenenhaus et al (2005), the statistical Q 2 is used to measure the importance of PLS components in predicting consumer acceptance of each sample by cross validation. On the other hand, the R 2 Y and R 2 X values represent the range of consumer acceptance and physicochemical characteristics according to the PLS component generated, representing 0.988 and 0.404 respectively.…”

Section: Consumer Studymentioning

confidence: 99%

Sensory and physicochemical characteristics of low sodium salami

Almeida

Villanueva

Pinto

et al. 2016

Sci. agric. (Piracicaba, Braz.)

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The aim of the present study was to develop low sodium salami prepared with pork, low-fat beef and a small quantity of pork back fat (150 g kg −1 ). Sodium chloride (NaCl) was replaced by potassium chloride (KCl) and calcium chloride (CaCl 2 ), and salamis were tasted to obtain low-salt salami with sensory characteristics similar to those found in commercial ones. Salamis were prepared following seven different treatments. Treatments included five different combinations of KCl and CaCl 2 which varied from 5 g kg −1 to 10 g kg −1 and two controls containing high (25 g kg −1 ) and low (10 g kg −1 ) concentrations of NaCl. The right level of saltiness of each treatment was evaluated on "just-about-right" (JAR) scales and analyzed by Penalty Analysis. The results showed differences in pH and Aw (water activity) due to NaCl reduction. Salt replacement mixtures of KCl/CaCl 2 in salamis did not affect this process technologically (slicing, appearance and texture), and the decrease in Na content was approximately 55 %. Although no significant differences were observed in appearance, treatments differed (p ≤ 0.05) in flavor, texture, and overall liking. As regards salt content of salami, consumers considered treatments with low NaCl content and replacers KCl and CaCl 2 (% Na) as having an acceptable level of saltiness. However, this replacement produced a strange taste. Thus, the production of low sodium salamis using salt replacers (KCl and CaCl 2 ) or salamis without replacers with a value higher than 1 % of NaCl can be used effectively without compromising major sensorial attributes.

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“…Component-based SEM is mainly used for score computation and can be carried out on very small samples. A research based on 6 subjects has been published in Tenenhaus, Pagès, Ambroisine & Guinot (2005) and more recently another one on 21 subjects in Tenenhaus (2008).…”

Section: The Second School Developed Around Herman Wold Under the Nammentioning

confidence: 99%

Component-based Structural Equation Modelling

Tenenhaus

2008

Total Quality Management & Business Excellence

Self Cite

205

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Two complementary schools have come to the fore in the field of Structural Equation Modelling (SEM): covariance-based SEM and component-based SEM. The first approach has been developed around Karl Jöreskog and the second one around Herman Wold under the name "PLS" (Partial Least Squares). Hwang and Takane have proposed a new component-based SEM method named Generalized Structured Component Analysis. Covariance-based SEM is usually used with an objective of model validation and needs a large sample. Component-based SEM is mainly used for score computation and can be carried out on very small samples. In this research, we will explore the use of ULS-SEM, PLS, GSCA, path analysis on block principal components and path analysis on block scales on customer satisfaction data. Our conclusion is that score computation and bootstrap validation are very insensitive to the choice of the method when the blocks are homogenous.

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PLS methodology to study relationships between hedonic judgements and product characteristics

Cited by 209 publications

References 12 publications

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Sensory and physicochemical characteristics of low sodium salami

Component-based Structural Equation Modelling

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