MULTIVARIATE-ANALYSIS OF FLAVOR TERMS USED BY EXPERTS AND NONEXPERTS FOR DESCRIBING TEAS

[1] STEREOCHEMICAL THEORY OF OLFACTION [J]. NATURE, 1963, 198 (487) : 271 - &

[2] Crocker EC, 1949, AM PERFUMER ESS OIL, V53, P297

[3] Crocker EC, 1949, AM PERFUMER ESS OIL, V53, P396

[4] DIXON WJ, 1967, BIOMEDICAL COMPUTER

[5] Harman H.H., 1967, MODERN FACTOR ANAL

[6] Harper R. S., 1972, HUMAN SENSES ACTION

[7] HARRIES J M, 1972, Journal of Texture Studies, V3, P101, DOI 10.1111/j.1745-4603.1972.tb00613.x

[8] KENDALL M.G., 1965, COURSE MULTIVARIATE

[9] STEPWISE DISCRIMINANT ANALYSIS OF GAS CHROMATOGRAPHIC DATA AS AN AID IN CLASSIFYING FLAVOR QUALITY OF FOODS [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (02) : 207 - &

[10] SCHUTZ HG, 1964, ANN NY ACAD SCI, V116, P527

[1] STEREOCHEMICAL THEORY OF OLFACTION [J]. NATURE, 1963, 198 (487) : 271 - &

[2] Crocker EC, 1949, AM PERFUMER ESS OIL, V53, P297

[3] Crocker EC, 1949, AM PERFUMER ESS OIL, V53, P396

[4] DIXON WJ, 1967, BIOMEDICAL COMPUTER

[5] Harman H.H., 1967, MODERN FACTOR ANAL

[6] Harper R. S., 1972, HUMAN SENSES ACTION

[7] HARRIES J M, 1972, Journal of Texture Studies, V3, P101, DOI 10.1111/j.1745-4603.1972.tb00613.x

[8] KENDALL M.G., 1965, COURSE MULTIVARIATE

[9] STEPWISE DISCRIMINANT ANALYSIS OF GAS CHROMATOGRAPHIC DATA AS AN AID IN CLASSIFYING FLAVOR QUALITY OF FOODS [J]. JOURNAL OF FOOD SCIENCE, 1968, 33 (02) : 207 - &

[10] SCHUTZ HG, 1964, ANN NY ACAD SCI, V116, P527