Published 2014

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Publication details

Journal : Food Quality and Preference , vol. 33 , p. 64–73 , 2014

Publisher : Elsevier

International Standard Numbers :
Printed : 0950-3293
Electronic : 1873-6343

Publication type : Academic article

Contributors : Næs, Tormod; Tomic, Oliver; Greiff, Kirsti; Thyholt, Kari

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Kjetil Aune
Chief Librarian


This paper presents a comparison of different methods for analyzing designed experiments. The methods used are based on PCA, PLS and ANOVA, used either separately or in combination. Special emphasis will be on how to obtain information about medium and less important factors in the presence of very dominating ones. It will be shown that this could be done by splitting the dataset in two. Our propositions will be illustrated on a data set obtained for studying the effect of salt reduction in liver paste.