1. Sébastien Lê Agrocampus Rennes How to characterize the products from a unidimensional point of view?

2. Unidimensional characterization2 Presentation of the dataset 6 dark chocolates (Excellence, Amère, Mi-doux, Amazonie, Pâtissier, Supérieur) 29 panelists (students) 2 sessions 14 descriptors : cocoa aroma, milk aroma, sweet, acid, bitter, cocoa, milk, caramel, astringent, crunchy, melt, sticky, granular Scores between 0 and 10

3. Unidimensional characterization3 Presentation of the dataset

4. Unidimensional characterization4 Objectives : –To characterize the products with quantitative variables (QDA) –To highlight the variables that best characterize the products Question : –How is the chocolate « mi-doux » perceived by the panel? Products’ characterization

5. Unidimensional characterization5 By one way analyses of variance (Product effect) and T tests of the coefficient of the Product effect in the model Score = Product Results for cocoa aroma Products’ characterization

6. Unidimensional characterization6 Products’ characterization The F test allows to highlight the variables that best characterize the set of products Gives the possibility to build models with the Session and the Panelist effect in order to have better characterization of the products

7. Unidimensional characterization7 A nalysis of variance with 3 factors: Score = Product + Panelist + Session Products’ characterization Results for cocoa aroma

8. Unidimensional characterization8 Milk is the best descriptor to differentiate the products Products’ characterization

9. Unidimensional characterization9 Chocolate 1 Characterization of each Product

10. Unidimensional characterization10 Chocolate 2 Chocolate 5 Characterization of each Product

11. Unidimensional characterization11 Chocolate 3 Characterization of each Product

12. Unidimensional characterization12 Chocolate 4 Chocolate 6 Characterization of each Product

13. Unidimensional characterization13 Characterization of each Product

14. Unidimensional characterization14 choc1 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 choc2 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 choc3 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 choc4 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 choc5 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 choc6 CocoaA MilkA CocoaF MilkF Caramel Vanilla Sweetnes Acidity Bitterne Astringe Crunchy Melting Sticky Granular -3 -2 0 1 2 3 4 Characterization of each Product