Search results for "FREQUENCY OF CITATION"

showing 2 items of 2 documents

Comparison of conventional descriptive analysis and a citation frequency-based descriptive method for odor profiling: An application to Burgundy Pino…

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. In the present work, the odor properties of 12 Burgundy Pinot noir wines were described by two independent panels performing, respectively, an intensity-based (conventional descriptive analysis) and a citation frequency-based method. Methods were compared according to three criteria: similarity of the sensory maps, control of panel performance and practical aspects. Intensity scoring and citation frequency data were analyzed, respectively, by Principal Components Analysis (PCA) and Correspondence Analysis (CA) followed by Hierarch…

030309 nutrition & dietetics[ SDV.AEN ] Life Sciences [q-bio]/Food and NutritionSensory analysisCorrespondence analysis03 medical and health sciences0404 agricultural biotechnologySENSORY ANALYSISStatistics[SDV.IDA]Life Sciences [q-bio]/Food engineeringCluster analysisComputingMilieux_MISCELLANEOUSMathematicsWinePINOT NOIR0303 health sciencesFREQUENCY OF CITATIONNutrition and DieteticsDescriptive statisticsbusiness.industryDESCRIPTIVE PROFILEWINE04 agricultural and veterinary sciencesCONVENTIONAL DA040401 food scienceHierarchical clusteringOdorPrincipal component analysisArtificial intelligencebusiness[SDV.AEN]Life Sciences [q-bio]/Food and NutritionMETHOD COMPARISONFood Science
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Descriptive methods based on citation frequency

2010

International audience; The limitations of intensity scoring when describing the odor characteristics of a complex product have been documented in the literature. Wine is indeed aromatically complex. This presentation aims to present another descriptive approach based merely on the presence/absence of odorant notes in wines. To test the interest of this method, we carried out the sensory description of odor for 12 Burgundy Pinot Noir wines by two independent panels, one with an intensity-based method (conventional descriptive analysis, DA) and the other with a citation frequency-based method. Three criteria were compared: similarity of the sensory maps, control of panel performance and prac…

[SDV.AEN] Life Sciences [q-bio]/Food and Nutritiondescriptive profilefrequency of citation[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringwine[SDV.AEN]Life Sciences [q-bio]/Food and NutritionComputingMilieux_MISCELLANEOUSsensory analysis
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