Combining Correlation-Based Feature and Machine Learning for Sensory Evaluation of Saigon Beer

Nhat-Vinh Lu, Trong-Nhan Vuong and Duy-Tai Dinh
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Nhat-Vinh Lu: Japan Advanced Institute of Science and Technology, Nomi, Japan
Trong-Nhan Vuong: Ho Chi Minh City University of Food Industry, Ho Chi Minh City, Viet Nam
Duy-Tai Dinh: Japan Advanced Institute of Science and Technology, Nomi, Japan

International Journal of Knowledge and Systems Science (IJKSS), 2020, vol. 11, issue 2, 71-85

Abstract: Sensory evaluation plays an important role in the food and consumer goods industry. In recent years, the application of machine learning techniques to support food sensory evaluation has become popular. Many different machine learning methods have been applied and produced positive results in this field. In this article, the authors propose a new method to support sensory evaluation on multiple criteria based on the use of a correlation-based feature selection technique, combined with machine learning methods such as linear regression, multilayer perceptron, support vector machine, and random forest. Experimental results are based on considering the correlation between physicochemical components and sensory factors on the Saigon beer dataset.

Date: 2020
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Persistent link: https://EconPapers.repec.org/RePEc:igg:jkss00:v:11:y:2020:i:2:p:71-85

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