The design and improvement of products and processes often calls for experiments where several response variables are analyzed simultaneously. Frequently, some of these variables are sensory attributes that can only be measured subjectively, through sensory evaluation panels or using expert opinion. In this paper we apply a multiresponse optimization procedure presented in Fogliatto and Albin 1997, to optimize a military food product where 24 sensory attributes are evaluated through descriptive analysis techniques. Our objective is to select the best design and operating control factors considering all attributes simultaneously.
|Original language||English (US)|
|Number of pages||23|
|Journal||Journal of Sensory Studies|
|State||Published - Dec 1999|
All Science Journal Classification (ASJC) codes
- Food Science
- Sensory Systems