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Principle component analysis of organoleptic acceptability on Cocos™ emulsion product

Cocos™ Emulsion is new food emulsion product that made of virgin coconut oil (VCO). A sensory analysis was conducted among targeted consumers, which were 150 schoolchildren (age 4 - 12) and 100 adult panelists (age 21 - 60). The principle component analysis (PCA) was applied to assess the organolept...

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Main Authors: Koh, Soo Peng, Khor, Yih Phing, Tan, Chin Ping, Hamid, N. S. A., Long, Kamariah, Long, Shariah Loh
Format: Article
Language:English
Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
Online Access:http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf
http://psasir.upm.edu.my/id/eprint/66322/
http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).pdf
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spelling my.upm.eprints.663222019-02-12T07:05:55Z http://psasir.upm.edu.my/id/eprint/66322/ Principle component analysis of organoleptic acceptability on Cocos™ emulsion product Koh, Soo Peng Khor, Yih Phing Tan, Chin Ping Hamid, N. S. A. Long, Kamariah Long, Shariah Loh Cocos™ Emulsion is new food emulsion product that made of virgin coconut oil (VCO). A sensory analysis was conducted among targeted consumers, which were 150 schoolchildren (age 4 - 12) and 100 adult panelists (age 21 - 60). The principle component analysis (PCA) was applied to assess the organoleptic acceptability of public and schoolchildren on this novel product. In summary, both adult and schoolchildren panelists showed a significant preference (P < 0.05) toward Cocos™ Emulsion than VCO for both sensory attributes of taste and odour, as it was palatable. The scores plot of sensory attributes among all panelists were found highly scattered around, indicating no age-dependent preference on the sensory rating of each attributes. Faculty of Food Science and Technology, Universiti Putra Malaysia 2018 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf Koh, Soo Peng and Khor, Yih Phing and Tan, Chin Ping and Hamid, N. S. A. and Long, Kamariah and Long, Shariah Loh (2018) Principle component analysis of organoleptic acceptability on Cocos™ emulsion product. International Food Research Journal, 25 (5). pp. 1900-1903. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).pdf
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Cocos™ Emulsion is new food emulsion product that made of virgin coconut oil (VCO). A sensory analysis was conducted among targeted consumers, which were 150 schoolchildren (age 4 - 12) and 100 adult panelists (age 21 - 60). The principle component analysis (PCA) was applied to assess the organoleptic acceptability of public and schoolchildren on this novel product. In summary, both adult and schoolchildren panelists showed a significant preference (P < 0.05) toward Cocos™ Emulsion than VCO for both sensory attributes of taste and odour, as it was palatable. The scores plot of sensory attributes among all panelists were found highly scattered around, indicating no age-dependent preference on the sensory rating of each attributes.
format Article
author Koh, Soo Peng
Khor, Yih Phing
Tan, Chin Ping
Hamid, N. S. A.
Long, Kamariah
Long, Shariah Loh
spellingShingle Koh, Soo Peng
Khor, Yih Phing
Tan, Chin Ping
Hamid, N. S. A.
Long, Kamariah
Long, Shariah Loh
Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
author_facet Koh, Soo Peng
Khor, Yih Phing
Tan, Chin Ping
Hamid, N. S. A.
Long, Kamariah
Long, Shariah Loh
author_sort Koh, Soo Peng
title Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
title_short Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
title_full Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
title_fullStr Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
title_full_unstemmed Principle component analysis of organoleptic acceptability on Cocos™ emulsion product
title_sort principle component analysis of organoleptic acceptability on cocos™ emulsion product
publisher Faculty of Food Science and Technology, Universiti Putra Malaysia
publishDate 2018
url http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf
http://psasir.upm.edu.my/id/eprint/66322/
http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).pdf
_version_ 1643838572117098496
score 13.211869

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