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J. C. Gower, G. B. Dijksterhuis (2004)
Procrustes AnalysisJ. Sci. Food Agric.
(2007)
An optimal scaling version of generalised Procrustes analysis
(1996)
A new approach to the sensory analysis of foods and beverages
Anthony Williams, S. Langron (1984)
The use of free-choice profiling for the evaluation of commercial portsJournal of the Science of Food and Agriculture, 35
M. Alves, M. Oliveira (2005)
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Summary. Free‐choice profiling is a technique that is used in sensory studies whereby assessors are allowed to describe products by using their own preferred descriptors and own number of descriptors. We show how a study of this type on eight varieties of port wine can be analysed and, in particular, how to associate the descriptors of the wines with each assessor and with a group average representation. We show how biplots combined with generalized orthogonal Procrustes analysis can be constructed and used to explore consistencies and idiosyncrasies among assessors’ uses of their descriptors and scales.
Journal of the Royal Statistical Society: Series C (Applied Statistics) – Wiley
Published: Aug 1, 2007
Keywords: ; ; ;
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