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KMID : 0380619910230060711
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 6 p.711 ~ p.716
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Application of Multivariate Statistics for Characterization of Sensory Properties in Pre - Cooked Foods
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Abstract
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Various multivariate statistics were applied to determine the relationships between sensory properties of 9 pre-cooked foods. Twelve sensory terms were selected to differentiate the food samples in stepwise discriminant analysis. Three factors accounted for 61.9% of total variation of 12 sensory attributes detected. Factor I was highly related to the qualitative sensory terms, while factor II to the quantitative ones. The principal component plot made it possible to define the relationships between sensory properties and food samples. In cluster analysis using average linkage and Ward´s method, nine pre-cooked foods were classified into three clusters in terms of their sensorial similarities.
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