%0 Journal Article
%T Chemometric Approaches in Sensory Evaluation of Dairy Products
%A Ebru £¿enel
%J -
%D 2019
%X Sensory evaluation is the method where people measure their reactions to physical and chemical stimuli. The data obtained with human senses in the sensory evaluation of foods cannot be completely controlled and variations can occur. The use of correct statistical methods in sensory evaluation ensures that these variations are minimized, resulting in more reliable results. Accordingly, it is more proper to use multivariate statistical methods rather than univariate statistical methods to interpret the results obtained from sensory evaluations. Chemometry is a very useful method in the control and quality evaluation of production parameters of dairy products. Chemometric analysis can be used to correlate the results of chemical analyzes with sensory evaluation results in dairy industry and research
%K Duyusal de£¿erlendirme
%K Kemometri
%K £¿ok de£¿i£¿kenli istatistiksel analiz
%U http://dergipark.org.tr/akademik-gida/issue/44216/544842