Sensory cut-off point obtained from survival analysis statistics

Autores
Garitta, Lorena Garitta; Langohr, Klaus; Gómez, Guadalupe; Hough, Guillermo; Beeren, Cindy
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.
Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Langohr, Klaus. Universidad Politecnica de Catalunya; España
Fil: Gómez, Guadalupe. Universidad Politecnica de Catalunya; España
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Beeren, Cindy. Leatherhead Food Research; Reino Unido
Materia
Cut-Off Point
Interval-Censored Data
Quality Control
Sensory
Shelf Life
Survival Analysis
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/38308
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Sensory cut-off point obtained from survival analysis statisticsGaritta, Lorena GarittaLangohr, KlausGómez, GuadalupeHough, GuillermoBeeren, CindyCut-Off PointInterval-Censored DataQuality ControlSensoryShelf LifeSurvival Analysishttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In 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 drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Langohr, Klaus. Universidad Politecnica de Catalunya; EspañaFil: Gómez, Guadalupe. Universidad Politecnica de Catalunya; EspañaFil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; ArgentinaFil: Beeren, Cindy. Leatherhead Food Research; Reino UnidoElsevier2015-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/38308Garitta, Lorena Garitta; Langohr, Klaus; Gómez, Guadalupe; Hough, Guillermo; Beeren, Cindy; Sensory cut-off point obtained from survival analysis statistics; Elsevier; Food Quality and Preference; 43; 7-2015; 135-1400950-3293CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2015.02.012info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0950329315000531info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:46:03Zoai:ri.conicet.gov.ar:11336/38308instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:46:03.477CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Sensory cut-off point obtained from survival analysis statistics
title Sensory cut-off point obtained from survival analysis statistics
spellingShingle Sensory cut-off point obtained from survival analysis statistics
Garitta, Lorena Garitta
Cut-Off Point
Interval-Censored Data
Quality Control
Sensory
Shelf Life
Survival Analysis
title_short Sensory cut-off point obtained from survival analysis statistics
title_full Sensory cut-off point obtained from survival analysis statistics
title_fullStr Sensory cut-off point obtained from survival analysis statistics
title_full_unstemmed Sensory cut-off point obtained from survival analysis statistics
title_sort Sensory cut-off point obtained from survival analysis statistics
dc.creator.none.fl_str_mv Garitta, Lorena Garitta
Langohr, Klaus
Gómez, Guadalupe
Hough, Guillermo
Beeren, Cindy
author Garitta, Lorena Garitta
author_facet Garitta, Lorena Garitta
Langohr, Klaus
Gómez, Guadalupe
Hough, Guillermo
Beeren, Cindy
author_role author
author2 Langohr, Klaus
Gómez, Guadalupe
Hough, Guillermo
Beeren, Cindy
author2_role author
author
author
author
dc.subject.none.fl_str_mv Cut-Off Point
Interval-Censored Data
Quality Control
Sensory
Shelf Life
Survival Analysis
topic Cut-Off Point
Interval-Censored Data
Quality Control
Sensory
Shelf Life
Survival Analysis
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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 drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.
Fil: Garitta, Lorena Garitta. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Langohr, Klaus. Universidad Politecnica de Catalunya; España
Fil: Gómez, Guadalupe. Universidad Politecnica de Catalunya; España
Fil: Hough, Guillermo. Provincia de Buenos Aires. Dirección General de Cultura y Educación. Instituto Superior Experimental de Tecnología Alimentaria; Argentina
Fil: Beeren, Cindy. Leatherhead Food Research; Reino Unido
description 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 drink and appearance quality index in broccoli. For two of these products the regression based cut-off points were unrealistic, and would lead to much too conservative COP's, leading to unnecessary rejection of samples in quality control inspections or very short shelf-lives. For one of the products (strawberry flavored drink), the survival and regression-based COP's were comparable. The survival analysis methodology is recommended for estimating sensory cut-off points in food products.
publishDate 2015
dc.date.none.fl_str_mv 2015-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/38308
Garitta, Lorena Garitta; Langohr, Klaus; Gómez, Guadalupe; Hough, Guillermo; Beeren, Cindy; Sensory cut-off point obtained from survival analysis statistics; Elsevier; Food Quality and Preference; 43; 7-2015; 135-140
0950-3293
CONICET Digital
CONICET
url http://hdl.handle.net/11336/38308
identifier_str_mv Garitta, Lorena Garitta; Langohr, Klaus; Gómez, Guadalupe; Hough, Guillermo; Beeren, Cindy; Sensory cut-off point obtained from survival analysis statistics; Elsevier; Food Quality and Preference; 43; 7-2015; 135-140
0950-3293
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodqual.2015.02.012
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0950329315000531
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1846082971896905728
score 13.22299

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