Journal ArticleDOI
Design of experiments and regression modelling in food flavour and sensory analysis: A review
TLDR
A critical review of computer-based approaches to flavour and sensory analysis, including optimal design approaches to sensory experimental designs, and incorporation of nonlinear modelling methods such as artificial neural network into the analysis of results are provided.Abstract:
Background Food sensory science and flavour analysis are key processes in new product development, and is essential in understanding consumers by bridging the gap between product characteristics and consumer perception and acceptance. Scope and approach This article provides a critical review of computer-based approaches to flavour and sensory analysis, including optimal design approaches to sensory experimental designs, and incorporation of nonlinear modelling methods such as artificial neural network into the analysis of results. The advantages and disadvantages of these methods, as well as their statistical background will be discussed. The incorporation of these statistical and mathematical methods into existing analytical processes is briefly covered, along with an overview of available computer software packages. Key findings and conclusions Food flavour and sensory analysis is an information gathering process, and can be divided into two main stages: (1) the design of the experiment; (2) analyses and interpretation of results. The choice of an analytical procedure in sensory and flavour science is crucial in obtaining information correlating food products and consumers. Traditionally, sensory analysis is based on classical experimental designs and linear multivariate analysis techniques. Computer algorithm-based methods such as optimal designs in the design of experiments, and artificial neural network as a non-linear regression method may be used in conjunction with current methods, or adopted to overcome potential shortfalls of existing methods.read more
Citations
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Journal ArticleDOI
Design of Experiments Application, Concepts, Examples: State of the Art
TL;DR: Historical aspects of DOE are explored, state of the art of its application is provided, and researchers are guided how to conceptualize, plan and conduct experiments, and how to analyze and interpret data including examples.
Journal ArticleDOI
Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review
Ana M. Jiménez-Carvelo,Antonio González-Casado,M. Gracia Bagur-González,Luis Cuadros-Rodríguez +3 more
TL;DR: There are alternative data treatment methods, such as support vector machine (SVM), classification and regression tree (CART) and random forest (RF), that show a great potential and more advantages compared to conventional ones.
Journal ArticleDOI
A review on the application of chromatographic methods, coupled to chemometrics, for food authentication
Mahnaz Esteki,Jesus Simal-Gandara,Zahra Shahsavari,S. Zandbaaf,Elham Dashtaki,Yvan Vander Heyden +5 more
TL;DR: Chromatographic methods in combination with chemometrics are usually developed and applied throughout the food chain to verify the nature or origin of food, with both targeted (metabolomics) and non-targeted (profiling) approaches.
Journal ArticleDOI
Chemical product design – recent advances and perspectives
TL;DR: The frontiers of model and/or data-based methods for systematic chemical product design and application are presented and various computer-aided design methods and tools including experiment- based, knowledge-based, rule-based and model-based approaches are briefly reviewed.
Journal ArticleDOI
Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors
TL;DR: A fundamental review of the mechanism of protein-flavor interactions is discussed with a special emphasis on the protein aspect and the recent findings of mathematical models in describing the flavor retention and release in protein aqueous model have been summarized.
References
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Journal ArticleDOI
PLS-regression: a basic tool of chemometrics
TL;DR: PLS-regression (PLSR) as mentioned in this paper is the PLS approach in its simplest, and in chemistry and technology, most used form (two-block predictive PLS) is a method for relating two data matrices, X and Y, by a linear multivariate model.
Journal Article
Random search for hyper-parameter optimization
James Bergstra,Yoshua Bengio +1 more
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Partial least-squares regression: a tutorial
Paul Geladi,Bruce R. Kowalski +1 more
TL;DR: In this paper, a tutorial on the Partial Least Squares (PLS) regression method is provided, and an algorithm for a predictive PLS and some practical hints for its use are given.
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Simultaneous Optimization of Several Response Variables
TL;DR: In this article, the authors present a set of conditions that will result in a product with a desirable combination of properties, which is a problem facing the product development community in general.
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