Correlation of Gc-o and Sensory Data of Finnish Honeys – Overview of Statistical Methods
نویسندگان
چکیده
Seven Finnish honeys of different botanical origins were evaluated by 62 untrained panelists by using CATA method with 12 main attribute categories. Samples were also analyzed with SPMEGC-O by using 3 trained assessors and posterior intensity method to correlate sensory characteristics of honey with volatile compositions. Current presentation will cover the different chemometric techniques used to gain the most informative and reliable results.
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