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How to characterize the products from a unidimensional point of view?

How to characterize the products from a unidimensional point of view?. Presentation of the dataset. 6 dark chocolates (Excellence, Amère, Mi-doux, Amazonie, Pâtissier, Supérieur) 29 panelists (students) 2 sessions

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How to characterize the products from a unidimensional point of view?

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  1. How to characterize the products from a unidimensional point of view?

  2. Presentation of the dataset • 6 dark chocolates (Excellence, Amère, Mi-doux, Amazonie, Pâtissier, Supérieur) • 29 panelists (students) • 2 sessions • 14 descriptors : cocoa aroma, milk aroma, sweet, acid, bitter, cocoa, milk, caramel, astringent, crunchy, melt, sticky, granular • Scores between 0 and 10 Unidimensional characterization

  3. Presentation of the dataset Unidimensional characterization

  4. Products’ characterization • Objectives : • To characterize the products with quantitative variables (QDA) • To highlight the variables that best characterize the products • Question : • How is the chocolate « mi-doux » perceived by the panel? Unidimensional characterization

  5. Products’ characterization By one way analyses of variance (Product effect) and T tests of the coefficient of the Product effect in the model Score = Product Results for cocoa aroma Unidimensional characterization

  6. Products’ characterization • The F test allows to highlight the variables that best characterize the set of products • Gives the possibility to build models with the Session and the Panelist effect in order to have better characterization of the products Unidimensional characterization

  7. Products’ characterization Analysis of variance with 3 factors: Score = Product + Panelist + Session Results for cocoa aroma Unidimensional characterization

  8. Products’ characterization Milk is the best descriptor to differentiate the products Unidimensional characterization

  9. Characterization of each Product Chocolate 1 Unidimensional characterization

  10. Adjust mean Coeff P-value Vtest Crunchy 1.59 7.71 4.6e-12 6.92 CocoaF 0.569 6.91 0.00322 2.95 Sweetness -0.463 4.62 0.0377 -2.08 Caramel -0.578 2.78 0.013 -2.48 Melting -0.624 4.33 0.00961 -2.59 MilkF -1.07 2.38 2.46e-07 -5.16 CocoaA 0.506 6.79 0.013 2.48 Crunchy1 0.517 6.64 0.0196 2.33 CocoaF1 0.448 6.79 0.02 2.33 Sticky -0.756 3.22 0.00196 -3.1 Characterization of each Product Chocolate 2 Chocolate 5 Unidimensional characterization

  11. Characterization of each Product Chocolate 3 Unidimensional characterization

  12. Adjust mean Coeff P-value Vtest Acidity 0.756 3.93 0.00135 3.21 Astringency 0.578 3.69 0.0101 2.57 Bitterness 0.578 5.19 0.0116 2.52 Granular 0.552 3.55 0.0283 2.19 Melting -0.572 4.38 0.0175 -2.38 Caramel -0.681 2.67 0.00345 -2.92 Sweetness -0.79 4.29 0.000422 -3.53 MilkF -0.868 2.59 2.7e-05 -4.2 Crunchy 1.21 7.33 8.98e-08 5.35 Sweetness1 0.537 5.62 0.0159 2.41 Acidity1 -0.503 2.67 0.0321 -2.14 Melting1 -0.744 4.21 0.00204 -3.08 Characterization of each Product Chocolate 4 Chocolate 6 Unidimensional characterization

  13. Characterization of each Product Unidimensional characterization

  14. Characterization of each Product 4 4 4 choc1 choc2 choc3 3 3 3 2 2 2 1 1 1 0 0 0 -1 -1 -1 -2 -2 -2 -3 -3 -3 Sticky Sticky Sticky Acidity Acidity MilkA MilkA MilkF MilkF Vanilla MilkA Acidity Vanilla MilkF Bitterne Bitterne Vanilla CocoaA Crunchy CocoaA CocoaF Crunchy Bitterne CocoaF Sweetnes Sweetnes Caramel CocoaA Crunchy Melting Caramel Melting Granular CocoaF Granular Sweetnes Astringe Melting Astringe Caramel Granular Astringe 4 4 4 choc4 choc5 choc6 3 3 3 2 2 2 1 1 1 0 0 0 -1 -1 -1 -2 -2 -2 -3 -3 -3 Sticky Sticky Sticky MilkA Acidity MilkF MilkA Acidity MilkA Acidity MilkF MilkF Vanilla Vanilla Vanilla Bitterne Crunchy CocoaA Bitterne Bitterne CocoaF CocoaA CocoaA Crunchy Crunchy CocoaF Sweetnes Melting CocoaF Caramel Sweetnes Granular Sweetnes Caramel Melting Caramel Melting Astringe Granular Granular Astringe Astringe Unidimensional characterization

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