Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate

Sumito Kurata, Reiko Kuroda, Fumiyasu Komaki

研究成果: ジャーナルへの寄稿学術誌査読

4 被引用数 (Scopus)

抄録

We discuss the modeling of temporal dominance of sensations (TDS) data, time series data appearing in sensory analysis, that describe temporal changes of the dominant taste in the oral cavity. Our aims were to obtain the transition process of attributes (tastes and mouthfeels) in the oral cavity, to express the tendency of dominance durations of attributes, and to specify factors (such as sex, age, food preference, dietary habits, and sensitivity to a particular taste) affecting dominance durations, simultaneously. To achieve these aims, we propose an analysis procedure applying models based on the semi-Markov chain and the negative binomial regression, one of the generalized linear models. By using our method, we can take differences among individual panelists and dominant attributes into account. We analyzed TDS data for milk chocolate with the proposed method and verified the performance of our model compared with conventional analysis methods. We found that our proposed model outperformed conventional ones; moreover, we identified factors that have effects on dominance durations. Results of an experiment support the importance of reflecting characteristics of panelists and attributes.

本文言語英語
ページ(範囲)2420-2428
ページ数9
ジャーナルJournal of Food Science and Technology
59
6
DOI
出版ステータス出版済み - 6月 2022
外部発表はい

!!!All Science Journal Classification (ASJC) codes

  • 食品科学

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