Quality modeling for coffee using the knowledge information processing

Taizo Hanai, Eiji Ohkusu, Hiroyuki Honda, Fumio Ito, Motohiko Sugiura, Ichiro Asano, Takeshi Kobayashi

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)


MRA (multiple regression analysis), NN (neural network) and FNN (fuzzy neural network) were applied in order to construct the models estimated from the analysis data for the sensory evaluations of various coffee samples. The estimated values using the MRA model for several sensory evaluations did not coincide well with the real values. NN and FNN models had high precision for sensory evaluations except for the sensory evaluation of "Hard". Membership functions and production rules, which were understandable qualitatively, were obtained from the constructed FNN model.

Original languageEnglish
Pages (from-to)560-568
Number of pages9
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Issue number8
Publication statusPublished - 1997
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science


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