Design and Analysis of Sensory Optimization (Harvard Educational Review)

DESIGN AND ANALYSIS OF SENSORY OPTIMIZATION......Page 1
CONTENTS......Page 11
PREFACE......Page 9
1.1 Statistical Inference......Page 15
1.3 Sample Size......Page 16
1.4 Randomization......Page 18
1.5 Analysis of Variance......Page 20
1.6 Multiple Comparison Tests......Page 21
Rank Sum Multiple Comparison Test......Page 22
1.7 Some Useful Tools for Data Analysis......Page 23
Deviation from the Mean......Page 24
Rejection of Outlying Observations......Page 28
Test Procedures......Page 29
2.1 Paired Comparison Design......Page 37
2.2 Group Comparison Design......Page 39
3.1 Completely Randomized Design......Page 43
3.2 Randomized Complete Block Design......Page 46
4.1 Balanced Incomplete Block Design......Page 49
4.2 Incomplete Blocks Augmented with Control......Page 53
5.1 Crossover Design in Home-Use Consumer Tests......Page 59
5.2 Rating Scale Response......Page 62
5.3 Binary Response......Page 66
5.4 Analysis of Data with Carry-Over Effects......Page 69
The 22 Factorial Design......Page 71
Estimate of Average Factor Effects......Page 73
The 23 Factorial Design......Page 80
6.2 One-Half Fraction of 24......Page 88
6.3 One-Half and One-Fourth Fraction of 2k......Page 94
Nominal Scale......Page 97
Interval Scale......Page 99
Ratio Scale......Page 100
7.2 The Thurstone-Mosteller Model......Page 101
7.3 Ranking Method......Page 105
Rank Scaling in Balanced Incomplete Block Designs......Page 108
7.4 Transitivity Property of Paired Comparison......Page 112
In-House Consumer Test......Page 113
Questionnaire Design......Page 114
8.1 Preliminaries......Page 119
Test for Adequacy of Statistical Model......Page 120
Least Squares Estimation of Regression Parameters......Page 122
8.2 Why Use Optimization Technique?......Page 132
8.3 Types of Optimization Experiments......Page 134
Mixture Experiments......Page 136
Space Configuration of Nonmixture and Mixture Designs......Page 137
8.4 Plackett and Burman Design......Page 147
8.5 Box and Behnken Design......Page 151
8.6 Box and Wilson Design......Page 155
8.7 Mixture Designs......Page 167
Mixture Models......Page 170
Scheffe Simplex-Lattice Design......Page 171
Scheffk Simplex-Centroid Design......Page 177
Designs with Constraints on Proportion......Page 183
8.8 Search for Optimum Areas in Response Surfaces......Page 188
8.9 Use of Contour Maps in Product Reformulation......Page 196
8.10 Augmentation of Fractional Factorial Design......Page 200
The Augmented 1/2 Fraction of 24......Page 201
The Augmented 1/2 and 114 Fractions of 25......Page 202
The Augmented 1/4 Fraction of 26......Page 203
8.11 Precaution of Fraction Factorial Designs......Page 208
8.12 Optimization of Discrete Variables......Page 213
Discrete Variable Optimization......Page 217
Optimization of Discrete and Continuous Variables......Page 221
8.13 Optimization for Robustness......Page 225
The Taguchi Method......Page 228
Problems with Perceived Quality Characteristics......Page 229
The Measurement of Quality......Page 231
Scales for Perceived Quality......Page 234
The Use of Signal-to-Noise Ratio in Formula Selection......Page 243
9.1 Claim Substantiation Guidelines......Page 251
9.2 Testing of Claims Hypothesis......Page 254
9.3 Experimental Design and Claims Support......Page 255
9.4 Test for Equivalence and Superiority......Page 256
Calculation of Power of the Test......Page 259
Sensory Equivalence......Page 261
Sample Size and Power of the Test......Page 266
9.5 Null Hypothesis with Specified Difference......Page 268
APPENDIX: STATISTICAL TABLES......Page 271
REFERENCES......Page 305
INDEX......Page 313