Interdependency and Underlying Dimensions of Sensory Flavor Characteristics of Selected Foods

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Abstract
Flavor profile data for beefsteaks, fish gels, frankfurters, peanuts, peanut butters, and baked sweet potatoes were subjected to principal component analysis to study the interdependency and the underlying dimensions of the sensory flavor characteristics in order to simplify the method of flavor profile analysis. The character notes used by the panel to describe the flavor profile of each food were not completely independent. The underlying dimensional structure had a number of dimensions equal to approximately 1/3 the number of character notes which explained about 3/4 of the total variance. Flavor profile analysis for each of the evaluated foods could thereby be simplified through reducing the number of character notes to about 1/3 the original number.