Principle component analysis of organoleptic acceptability on Cocos™ emulsion product

• Main Authors: Koh, Soo Peng, Khor, Yih Phing, Tan, Chin Ping, Hamid, N. S. A., Long, Kamariah, Long, Shariah Loh
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2018
• Online Access: http://psasir.upm.edu.my/id/eprint/66322/1/%2818%29.pdf; http://psasir.upm.edu.my/id/eprint/66322/; http://www.ifrj.upm.edu.my/25%20(05)%202018/(18).pdf

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...