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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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2018
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| Online Access: | http://psasir.upm.edu.my/id/eprint/66322/ http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf |
| _version_ | 1848855536189046784 |
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| author | Koh, Soo Peng Khor, Yih Phing Tan, Chin Ping Hamid, N. S. A. Long, Kamariah Long, Shariah Loh |
| 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 |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T11:27:19Z |
| format | Article |
| id | upm-66322 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T11:27:19Z |
| publishDate | 2018 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-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 |
| 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 |
| title | 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_short | Principle component analysis of organoleptic acceptability on Cocos™ emulsion product |
| title_sort | principle component analysis of organoleptic acceptability on cocos™ emulsion product |
| url | http://psasir.upm.edu.my/id/eprint/66322/ http://psasir.upm.edu.my/id/eprint/66322/ http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf |