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Arnold, G.M. and Williams, A.A. (1986) The Use of Generalized Procrustes Technique in Sensory Analysis. In: Piggott, J.R., Ed., Statistical Procedures in Food Research, Elsevier Applied Science, London, 233-255.

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• TITLE: Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

  AUTHORS: A. A. Mauricio, A. B. Palazzo, V. M. Caselato, H. M. A. Bolini

  KEYWORDS: Gluten-Free, Correlation, Partial Least Square, Procrustes

  JOURNAL NAME: Food and Nutrition Sciences, Vol.7 No.9, July 25, 2016

  ABSTRACT: In order to study correlations between sensory properties and acceptance, regular and gluten-free carrot cakes (sweetened with sucrose and sucralose) were evaluated. Appearance, aroma, flavor, texture and overall liking were analyzed by 120 carrot cake consumers using a 9-cm hedonic scale. Quantitative Descriptive Analysis (QDA) was carried out with 11 assessors among 16 attributes. Data were analyzed by ANOVA, Tukey test (p