Food technology · 1983 · 368 citations · 0 references
AgricultureFood ScienceOptimizationProduct DesignSensory EvaluationFlavor EvaluationProduct TestingResponse Surface MethodologySensory AnalysisSensory Data AnalysisTaste EvaluationFlavor Quality EvaluationFlavour Quality EvaluationGraphical ModelsMultivariate Sensory AnalysisSensory Evaluation Of FlavorSensory Product OptimizationSensory Quality Evaluation
Response surface methodology (RSM) is a statistical system used in sensory evaluation to model and optimize product characteristics. RSM employs experimental designs to fit multivariate equations, producing response surfaces that illustrate how variables influence outcomes and interact. Illustrated response surfaces, such as salt versus sugar liking in ham, help developers comprehend ingredient interactions to guide formulation and cost‑quality decisions. The abstract includes a placeholder reference (wz).
Abstract: A description of response surface methodology (RSM) covers how it is used and some of its applications in product optimization. This methodology has evolved into a useful statistical system within the sensory evaluation field. RSM uses quantitative data from appropriate experimental designs to determine and simultaneously solve multivariate equations that can be graphically represented as response surfaces. These surfaces describe how the test variables affect the response, provide information on the interrelationships among the test variables, and describe the combined effect of all test variables on the response. Graphical representations of RSM are illustrated (e.g., for responses of liking salt vs. liking sugar in ham). This information aids product developers to understand ingredient interactions in the product which guide final product formulation and future cost and quality changes. (wz)