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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/38308
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:51:23Zoai: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:34982025-09-29 09:51:23.76CONICET 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 |
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1844613580448595968 |
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13.070432 |