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.
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