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Titolo:
ESTIMATION OF TOTAL EVALUATION FROM SENSO RY EVALUATION OF SAKE (GINJO) USING A NEURAL-NETWORK
Autore:
KAKAMU A; HANAI T; HONDA H; NISHIDA Y; FUKAYA I; KOBAYASHI T;
Indirizzi:
NAGOYA UNIV,FAC ENGN,DEPT BIOTECHNOL,CHIKUSA KU NAGOYA AICHI 46401 JAPAN NAGOYA UNIV,FAC ENGN,DEPT BIOTECHNOL,CHIKUSA KU NAGOYA AICHI 46401 JAPAN AICHI PREFECTURAL GOVT,FOOD RES INST,NISHI KU NAGOYA AICHI 451 JAPAN
Titolo Testata:
Seibutsu kogaku kaishi
fascicolo: 3, volume: 73, anno: 1995,
pagine: 199 - 205
SICI:
0919-3758(1995)73:3<199:EOTEFS>2.0.ZU;2-6
Fonte:
ISI
Lingua:
JPN
Keywords:
NEURAL NETWORK; MULTIPLE REGRESSION ANALYSIS; SAKE (GINJO); SENSORY EVALUATION; EXTRAORDINARY FLAVOR;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
3
Recensione:
Indirizzi per estratti:
Citazione:
A. Kakamu et al., "ESTIMATION OF TOTAL EVALUATION FROM SENSO RY EVALUATION OF SAKE (GINJO) USING A NEURAL-NETWORK", Seibutsu kogaku kaishi, 73(3), 1995, pp. 199-205

Abstract

This paper discusses modeling of the total evaluation process of sake(Ginjo) using a neural network (NN) and multiple regression analysis (MRA). In each method, the total evaluation of 61 Ginjo samples was estimated from data sets of the sensory evaluations of 7 characteristics. The values of the performance index, J, based on errors between actual and estimated values were smaller in the NN model than in MRA, In particular, the NN model with 3 input variables selected from the 7 characteristics evaluated had a simple structure and the J value was sufficiently low. Samples with a large error were found to have the characteristic of ''extraordinary flavor''. Addition of ''extraordinary flavor'' as a new input variable in the NN decreased the error of the model. The results suggested that 4 variables (color, flavor base, aging and extraordinary flavor) are important in the total evaluation of Ginjo, and that a nonlinear modeling method such as a NN is effective in analyzing the sensory evaluation process.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 01/06/20 alle ore 14:59:11