In the Options tab, we chose to globally reduce the configurations to avoid the scale effect. If the number of variables is different for a least one configuration, you need to select a column that contains the number of variables for each configuration.įinally, activate the options Variable labels and the Object labels (in our case the smoothies). Set the Number of configurations equal to 24 subjects.Īs each configuration has 2 variables, we can let XLSTAT know that the number of variables is constant by selecting the Equal option. Select the data on the Excel sheet of the demo file that corresponds to the configurations (a configuration corresponds here to the set of coordinates given by a subject). To activate the STATIS dialog box, start XLSTAT, and select the Advanced features/Sensory data analysis/STATIS. The analysis, therefore, best reflects the general point of view and not those atypical configurations. The great interest of STATIS is that atypical configurations have a smaller weight than the weigh of central configurations. This method can be particularly used in the case of projective mapping / Napping, conventional profiling or free choice profiling. The configurations represent the various assessors, subjects or judges. The STATIS method is a multi-configuration data analysis commonly used in sensory analysis. The goal of this tutorial is to study and visualize the links between smoothies as well as to determine the agreements between the subjects. The original file can be obtained with the R SensoMineR package. If a panelist considers two products to be similar, the latter ones are placed closed by on the tablecloth so they have similar coordinates. The coordinates were collected for the STATIS analysis. 8 smoothies were tasted by 24 subjects (panelists) and then placed on a tablecloth. The data come from a projective mapping / Napping study carried out in Rennes by AGROCAMPUS OUEST. This tutorial will show you how to run and interpret a STATIS analysis in Excel using the XLSTAT statistical software.
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