调查非中心主成分分析后以控制为中心的结果

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
J.C. Castura , V. Cariou , T. Næs
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引用次数: 0

摘要

在感官评价中,经常使用主成分分析(PCA)来探索产品之间的差异。在一些研究中,有一个对照产品(例如参考或基准)和许多测试产品,其中测试-对照配对差异是主要关注的。我们发现了两种使用PCA来调查这些结果的等效方法。第一个是以列为中心的检验-对照配对比较的中心PCA,它包括检验-对照配对差异和控制-检验配对差异。第二种是控制中心矩阵的非中心PCA。我们将说明为什么这两种方法是等价的。我们还展示了用于研究不确定性的截断总bootstrap方法,在两个解中产生等效的结果。以控制为中心的矩阵的非中心PCA计算效率更高,并且通过将控制乘积置于得分图的原点来促进解释。所提出的方法是用来自一个控制产品和九个测试产品配方的训练过的感官面板的数据集来说明的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Investigating control-centred results after uncentred principal component analysis
In sensory evaluation, principal component analysis (PCA) is often used to explore differences between products. In some studies, there is one control product (e.g. a reference or benchmark) and many test products, where test-control paired differences are of primary interest. We discovered two equivalent ways to investigate these results using PCA. The first is a centred PCA of column-centred test-control paired comparisons, which includes both test-control paired differences and control-test paired differences. The second is an uncentred PCA of a control-centred matrix. We show why these two approaches are equivalent. We also show the truncated total bootstrap method, which is used to investigate uncertainty, yields equivalent results in both solutions. The uncentred PCA of a control-centred matrix is more computationally efficient and facilitates interpretations by situating the control product at the origin of score plots. The proposed methods are illustrated using a data set from a trained sensory panel for a control product and nine test product formulations.
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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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