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Sensory cut-off point obtained from survival analysis statistics
Garitta, Lorena; Langohr, Klaus; Gómez Melis, Guadalupe; Hough, Guillermo; Beeren, Cindy
Universitat Politècnica de Catalunya. Departament d'Estadística i Investigació Operativa; Universitat Politècnica de Catalunya. GRBIO - Grup de Recerca en Bioestadística i Bioinformàtica
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.
Peer Reviewed
Àrees temàtiques de la UPC::Matemàtiques i estadística::Estadística aplicada::Estadística biosanitària
Biomathematics
Cut-off point
Interval-censored data
Sensory
Survival analysis
Shelf life
Quality control
Estadística matemàtica
Classificació AMS::62 Statistics::62H Multivariate analysis
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/submittedVersion
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