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Sensory cut-off point obtained from survival analysis statistics

Author
Garitta, L.; Langohr, K.; Gómez Melis, Guadalupe; Hough, G.; Beeren, C.
Type of activity
Journal article
Journal
Food quality and preference
Date of publication
2015-07
Volume
43
First page
135
Last page
140
DOI
https://doi.org/10.1016/j.foodqual.2015.02.012 Open in new window
Repository
http://hdl.handle.net/2117/78134 Open in new window
URL
http://authors.elsevier.com/a/1Qlj43O579FO3J Open in new window
Abstract
In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer’s decision to accept or reject food products taking into account the inherent variability in sensory measurements. We compared the values obtained using this survival analysis methodology with those obtained by applying a previous regression based method. Cut-off point (COP) estimations were made for acid flavor in yogurt, strawberry flavor in a strawberry flavored...
Citation
Garitta, L., Langohr, K., Gomez, G., Hough, G., Beeren, C. Sensory cut-off point obtained from survival analysis statistics. "Food quality and preference", Juliol 2015, vol. 43, p. 135-140.
Keywords
Cut-off point, Interval-censored data, Quality control, Sensory, Shelf life, Survival analysis
Group of research
GRBIO - Biostatistics and Bioinformatics Research Group

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