Publication year: 2010Source: Chemometrics and Intelligent Laboratory Systems, In Press, Accepted Manuscript, Available online 8 June 2010Christophe B.Y., Cordella , Riccardo, Leardi , Douglas, RutledgeThe results presented in this paper are issued from the study and the interpretation of a 3-way data matrix constituted from the sensory analysis of wheat noodles. The aim of this work was to provide a complementary understanding of internal relationships between the chemical composition of the noodles and sensory attributes such as color, surface smoothness, elasticity or chewiness. The application of the Tucker3 algorithm involving the noodles composition, the sensory attributes and the assessors as the three modes, facilitates the interpretation of the differences among the types of noodles and also the estimation of the effect of different sources...