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2. S. E. Cairncross and L. B. Sjostrom, "Flavor Profiles—A New Approach to Flavour Problems. Annual Meeting, Institute of Food Technologists (1949)." Food Technology 4, 308-311 (1950).

3. J. Powers, "Descriptive Methods of Analysis," in J. R. Piggott, ed., Sensory Analysis of Foods, 2nd ed., Elsevier Applied Science Publishers, Barking, UK, 1988.

4. H. Stone, J. L. Sidel, S. Oliver, A. Woolsey, andR. C. Singleton, "Sensory Evaluation by Quantitative Descriptive Analysis," Food Technology 28, 24-34 (1974).

5. J. J. Powers and E. S. Keith, "Evaluation of the Flavour of Foods from Gas Chromatographic Data," in Abstracts of Papers, Second International Congress of Food Science and Technology, Warsaw, 1966.

6. J. J. Powers and E. S. Keith, "Stepwise Discriminant Analysis of Gas Chromatographic Data," Journal of Food Science 33, 207-213 (1968).

7. H. W. Dodo, "Sensory and Chemical Attributes of Three Varieties of Onions (Allium cepa)," Master of Science thesis, University of Georgia, Athens, 1985.

8. J. R. Piggott and S. P. Jardine, "Descriptive Sensory Analysis of Whisky Flavour," Journal of the Inst. Brew. 85, 82-85 (1979).

9. U. Hellemann, J. J. Powers, H. Salovaara, K. Shinholser, and M. Ellila, "Relation of Sensory Sourness to Chemically Analyzed Acidity in Wholemeal Sour Rye Bread," Journal of Sensory Studies 3, 95-111 (1988).

10. K. Pearson, "On Lines and Planes of Closest Fit to Systems of Points in Space," Phil. Mas. 6, 559-572 (1901).

11. H. Hotelling, "Analysis of a Complex of Statistical Variables into Principal Components," Journal of Educational Psychology 24, 417-441, 498-520 (1933).

12. J. J. Powers, S. Cenciarelli, and K Shinholser, "El uso de programas estadisticos generales en la evaluación de los resultados sensoriales," Rev. Agroquim. Technol. Aliment. 24,469484 (1984).

13. K. Shinholser, U. Hellerman, H. Salvaara, M. Ellila, and J. J. Powers, "Factor Patterns Yielded by Subsets of Panelists Examining Finnish Sour Rye Bread," Journal of Sensory Studies 2, 119-213 (1987).

14. SAS User's Guide: Statistics, Version 5 ed., SAS Institute Inc., Cary, N.C., 1985.

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18. SPSS (Statistical Package for the Social Sciences), 2nd ed., SPSS, Inc., Chicago, 111., 1986.

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20. S. S. Schiffman, M. L. Reynolds, and F. W. Young, Introduction to Multidimensional Scaling, Theory, Methods and Applications, Academic Press, Inc., Orlando, Fla., 1981.

21. M. Gillette, "Applications of Descriptive Analysis," Journal of Food Protection 47, 403-409 (1984).

22. G. D. Wilkin, M. A. Weber, and E. A. Lafferty, "Appraisal of Industrial Continuous Still Products," in J. R. Piggott, ed., Flavour of Distilled Beverages, Ellis Horwood Ltd., Chichester, UK, 1983.

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24. W. G. Galetto and A. Bednarczyk, "Relative Flavour Contribution of Individual Volatile Components of the Oil of Onion (Allium, cepa)," Journal of Food Science 40,1165-1167(1976).

25. J. J. Powers, "Techniques of Analysis of Flavours: Integration of Sensory and Instrumental Methods," in I. D. Morton and A. J. MacLeod, eds., Food Flavors, Part A Introduction, Elsevier, Amsterdam, The Netherlands, 1982.

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27. M. Martens and Eeke van der Burg, "Relating Sensory and Instrumental Data from Vegetables Using Different Multivariate Techniques," in J. Adda, ed., Progress in Flavour Research, Elsevier, Amsterdam, The Netherlands, 1985, pp. 131-148.

28. M. E. Wells, "Response Surface Methodology and Subjective Data," in J. J. Powers and H. R. Moskowitz, eds., Correlating Sensory Objective Measurements-New Methods for Answering Old Problems, Publication STP 594, American Society for Testing and Materials, Philadelphia, 1976.

29. G. E. P. Box, W. G. Hunter, and J. S. Hunter, Statistics for Experimenters—An Introduction to Design, Data Analysis and Model Building, John Wiley & Sons, Inc., New York, 1978.

30. L. Vuataz, "Response Surface Methods," in Ref. 23.

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43. D. L. Hoffman and G. R. Franke, "Correspondence Analysis: Graphical Representation of Categorical Data in Marketing Research," Journal of Marketing Research 23, 213-227 (1986).

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47. E. I. Fischman, K. J. Shinholser, and J. J. Powers, "Examining Methods to Test Factor Patterns for Concordance," Journal of Food Science 52, 448-454 (1987).

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