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Underlying dimensions in the descriptive space of perfumery odors: part II

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Underlying dimensions in the descriptive space of perfumery odors: part II

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dc.contributor.author Zarzo Castelló, Manuel es_ES
dc.date.accessioned 2016-06-13T14:34:21Z
dc.date.available 2016-06-13T14:34:21Z
dc.date.issued 2015-07
dc.identifier.issn 0950-3293
dc.identifier.uri http://hdl.handle.net/10251/65778
dc.description NOTICE: this is the author’s version of a work that was accepted for publication in Food Quality and Preference Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Quality and Preference, [Volume 43, July 2015, Pages 79–87] DOI 10.1016/j.foodqual.2015.02.018 es_ES
dc.description.abstract Some comprehensive compilations of odor character descriptions are available in the literature, and they contain valuable information to better understand the underlying dimensions of human odor psychophysics. In the present study, principal component analysis was applied to two olfactory databases of perfumery materials publicly available, which are comprised by those odor descriptors most frequently used in perfumery. The projection of descriptors over the two principal axes (two-component solution) led to related plots, which are also similar to the one obtained in a previous study (Zarzo, 2008). Although the descriptive space of odors is highly multidimensional, our results suggest that it is possible to reach a consensus about how to project perfumery scents on a two-dimensional map, and how to interpret the dimensions of that sensory map. One of them discriminates light vs. heavy odors; the orthogonal axis was correlated with hedonic tones, but it is better interpreted as an underlying latent structure that distinguishes feminine vs. masculine cosmetic scents. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Quality and Preference es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Fragrance es_ES
dc.subject Sensory map es_ES
dc.subject Olfactory database es_ES
dc.subject Odor character descriptor es_ES
dc.subject.classification ESTADISTICA E INVESTIGACION OPERATIVA es_ES
dc.title Underlying dimensions in the descriptive space of perfumery odors: part II es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.foodqual.2015.02.018
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Estadística e Investigación Operativa Aplicadas y Calidad - Departament d'Estadística i Investigació Operativa Aplicades i Qualitat es_ES
dc.description.bibliographicCitation Zarzo Castelló, M. (2015). Underlying dimensions in the descriptive space of perfumery odors: part II. Food Quality and Preference. 43:79-87. doi:10.1016/j.foodqual.2015.02.018 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1016/j.foodqual.2015.02.018 es_ES
dc.description.upvformatpinicio 79 es_ES
dc.description.upvformatpfin 87 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 43 es_ES
dc.relation.senia 283192 es_ES


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