Sympathetic involvement in the attentional modulation of the cardiac defense response

Testing and developing foods uses the results from sensory experiments in which products are systematically presented to people, trained panelists or random consumers, who score them in various ways. Statistical experimental designs and ANOVA are the starting points of investigations. The data sets are invariably multivariate and multiway, having dimensions at least product × sensory attribute × people. Methods to treat such data include generalized Procrustes analysis, multidimensional scaling, principal components analysis, partial least squares, and artificial neural networks. Explicit multiway methods exploit the natural three-way form of sensory data. Electronic noses and chemical analysis give added information that can be correlated with sensory data.