Sensory cut-off point obtained from survival analysis statistics

摘要: Abstract In the present work we applied interval-censored survival analysis techniques to estimate sensory cut-off points based on consumer’s decision accept or reject food products taking into account inherent variability in measurements. We compared values obtained using this methodology with those by applying a previous regression method. Cut-off point (COP) estimations were made for acid flavor yogurt, strawberry flavored drink and appearance quality index broccoli. For two of these unrealistic, would lead much too conservative COP’s, leading unnecessary rejection samples control inspections very short shelf-lives. one (strawberry drink), regression-based COP’s comparable. The is recommended estimating products.