THE USE OF FOURIER ANALYSIS TO COMPARE THE SENSORY PROFILES OF PRODUCTS |
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| Authors: | M F PETTY F M SCRIVEN |
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| Institution: | Faculty of Professional Studies and Department of Food Science and Technology, University of New South Wales, P.O. Box 1, Kensington, N.S.W. 2033, Australia |
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| Abstract: | A consumer panel comprising 60 females evaluated three coffee whiteners and fresh milk for a number of sensory attributes including liking of flavor and appearance, overall liking, natural flavor and odor, creaminess and watery flavor. Fourier analysis was used to produce a plot which readily identified the whiteners with sensory profiles most similar to fresh milk. More importantly, the whitener whose sensory profile was significantly different from that of fresh milk was identified from the Fourier plot, something which could not be done by traditional univariate methods or even by an overall discriminant analysis. |
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