Abstract
The paper presents the design, procedural and analysis considerations in the conduct of studies that predict acceptability from flavour data. The primary applications of such information are discussed. Examples are given of the multiple regression procedure of prediction for carrot texture, rice flavour and strawberry jam flavour, which illustrate the factors to be considered in such studies.
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© 1994 Springer Science+Business Media Dordrecht
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Schutz, H.G. (1994). Predicting acceptability from flavour data. In: Piggott, J.R., Paterson, A. (eds) Understanding Natural Flavors. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2143-3_1
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DOI: https://doi.org/10.1007/978-1-4615-2143-3_1
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-5895-4
Online ISBN: 978-1-4615-2143-3
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