A Methodology for Sensory Evaluation of Food Products Using Self-Organizing Maps and K-Means Algorithm

2012 ◽  
Vol 263-266 ◽  
pp. 2191-2194 ◽  
Author(s):  
Wonder Alexandre Luz Alves ◽  
Sidnei Alves De Araújo ◽  
Jorge Henrique Pessota ◽  
Renato Augusto Barbosa O. Dos Santos
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Food Production ◽  
Food Products ◽  
Food Samples ◽  
Sensory Attributes ◽  
Self Organizing Maps ◽  
Important Impact ◽  
Self Organizing

Sensory analysis has an important impact on food production since its results can help the understanding of consumers’ perceptions about the products. Thus, many methods have been proposed and applied to quantify sensory attributes of food products. In this paper we proposed a methodology, using Kohonen's Self-Organizing Maps and K-means algorithm, to classify food samples through the responses, provided by human evaluators, for their attributes such as aroma, flavor, appearance and texture. Conducted experiments in sensory analysis to determine the acceptance of new gelatins produced from chicken feet and new wines produced from spares of Açaí and Cajá confirm that proposed methodology is suitable for the investigated purpose.

scholarly journals The Use of Image Analysis and Sensory Analysis for the Evaluation of Cultivar Differentiation of Freeze-Dried and Lacto-Fermented Beetroot (Beta vulgaris L.)

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak
Keyword(s):  
Image Analysis ◽  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Color Space ◽  
Sensory Attributes ◽  
Color Spaces ◽  
Image Analysis Technique ◽  
Analysis Technique ◽  
Freeze Dried ◽  
Cultivar Differentiation

AbstractThe aim of the research was to compare the possibility of distinguishing the cultivars of processed beetroots using image analysis technique and sensory evaluation. The differentiation of processed samples was tested for freeze-dried beetroot ‘Czerwona Kula’ and ‘Cylindra’, lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’, freeze-dried lacto-fermented beetroot ‘Czerwona Kula’ and ‘Cylindra’. The textures from the images of quarters of root slices, as well as sensory attributes evaluated by expert sensory assessors, were determined. The differences in the means of selected textures from color spaces Lab, RGB and XYZ for different cultivars of raw and processed beetroots were observed. The raw beetroots ‘Czerwona Kula’ and ‘Cylindra’ were discriminated with the accuracy of up to 94.5% for models built based on selected texture from color space RGB. In the case of processed beetroots ‘Czerwona Kula’ and ‘Cylindra’, the accuracy reached 96% (color space Lab) for freeze-dried beetroots, 99% (color space Lab) for lacto-fermented beetroots, 98.5% (color space Lab) for freeze-dried lacto-fermented beetroots. In the case of sensory attributes, no statistically significant differences were observed between the beetroot samples.

scholarly journals Exploratory analysis of the sensory attributes of american grape juice blends

2018 ◽  
Vol 4 (2) ◽  
pp. 79
Author(s):  
Maria Cruz ◽  
Deived Carvalho ◽  
Ronan Colombo ◽  
Luiz Yokota ◽  
André Silva ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
Grape Juice ◽  
Sensory Attributes ◽  
Overall Acceptability ◽  
Organoleptic Characteristics ◽  
Hedonic Scale ◽  
Grape Juices ◽  
Intense Color ◽  
Niagara Rosada

Grape juices are blended in order to balance the organoleptic characteristics of juice, as well as to reduce off-season costs. The aim of this study was to evaluate the acceptance of consumers, through sensory analysis, of ‘Bordô’, ‘Niagara Rosada’, ‘BRS Nubia’ and ‘Isabel’ grape juices and their blends. The experiment was conducted during two periods. In the first, the grape juices analyzed were: ‘Niagara Rosada’ 100%, ‘Bordô’ 100%, ‘Isabel’ 100%, ‘Isabel’ 90% + ‘Bordô’ 10% and ‘Isabel’ 80% + ‘Bordô’ 20%. In the second, the following juices were evaluated: ‘Bordô’ 100%, ‘Niagara Rosada’ 100%, ‘Bordô’ 75% + ‘Niagara Rosada’ 25%, ‘Bordô’ 50% + ‘Niagara Rosada’ 50%, ‘Bordô’ 25% + ‘Niagara Rosada’ 75% and ‘BRS Nubia’ 100%. The juices were obtained by the ‘Welch’ process by steam entrainment. For the sensory evaluation, six tasters evaluated the following attributes in each period: color, aroma, flavor, body and overall acceptability, using a 7-point hedonic scale. The ‘Niagara Rosada’ juice 100% presents low acceptance, while the ‘Bordô’ and ‘Niagara Rosada’ juices up to 1:1 (v:v) show high acceptance, as well as ‘Bordô’ and ‘Isabel’ blends, confirming the importance of ‘Bordô’ juice for grape juice blends. The ‘Nubia’ juice 100% may be an alternative for grape juice blends due to its intense color.

scholarly journals A multi-country outbreak of Salmonella Agona, February - August 2008

2008 ◽  
Vol 13 (33) ◽  
Author(s):  
D O'Flanagan ◽  
M Cormican ◽  
P McKeown ◽  
N Nicolay ◽  
J Cowden ◽  
...  
Keyword(s):  
Gel Electrophoresis ◽  
Food Production ◽  
Food Products ◽  
Food Samples ◽  
Pulsed Field Gel Electrophoresis ◽  
Retail Outlet ◽  
The United Kingdom ◽  
Beef Steak ◽  
Production Company ◽  
Pfge Profiles

An outbreak of gastroenteritis affecting residents in the United Kingdom, Ireland and Finland is currently being investigated. As of Wednesday 13 August, a total of 119 cases have been identified. An investigation that includes interviews of persons with Salmonella Agona infections, comparison of pulsed field gel electrophoresis (PFGE) profiles of S. Agona isolates from cases and also food samples from an Irish food production company and retail outlet chain supplied by the company, suggests that food products from that company may be related to some of these cases. A number of food products including beef steak strips, chicken in various forms, bacon in various forms, and pork have been withdrawn (see: http://www.fsai.ie/ for details). The investigation is ongoing.

Enhancement of food production quality: the truffle case

2020 ◽  
pp. 587-611 ◽  
Author(s):  
Elena Viganò ◽  
Federico Gori ◽  
Antonella Amicucci
Keyword(s):  
Food Production ◽  
Food Products ◽  
Production Quality ◽  
Regulatory Framework ◽  
Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

A Psychographic Segmentation of Kuwaiti Travelers Using Self-Organizing Maps

2019 ◽  
Vol 24 (1) ◽  
pp. 87-92 ◽  
Author(s):  
Yvette Reisinger ◽  
Mohamed M. Mostafa ◽  
John P. Hayes
Keyword(s):  
Self Organizing Maps ◽  
Self Organizing

Self Organizing Maps, Pattern Recognition and Financial Crises

2011 ◽  
Author(s):  
Sylvain Barthelemy ◽  
Pascal Devaux ◽  
Francois Faure ◽  
Matthieu Pautonnier
Keyword(s):  
Pattern Recognition ◽  
Financial Crises ◽  
Self Organizing Maps ◽  
Self Organizing

Using self organizing maps to analyze larval fish assemblage vertical dynamics through environmental-ontogenetic gradients

2021 ◽  
pp. 107410
Author(s):  
I. Álvarez ◽  
J.S. Font-Muñoz ◽  
I. Hernández-Carrasco ◽  
C. Díaz-Gil ◽  
P.M. Salgado-Hernanz ◽  
...  
Keyword(s):  
Fish Assemblage ◽  
Larval Fish ◽  
Self Organizing Maps ◽  
Self Organizing

scholarly journals The Spread of the COVID-19 Outbreak in Brazil: An Overview by Kohonen Self-Organizing Map Networks

Medicina ◽  
2021 ◽  
Vol 57 (3) ◽  
pp. 235
Author(s):  
Diego Galvan ◽  
Luciane Effting ◽  
Hágata Cremasco ◽  
Carlos Adam Conte-Junior
Keyword(s):  
The Self ◽  
Self Organizing Map ◽  
Virus Spread ◽  
Self Organizing Maps ◽  
The North ◽  
Som Clustering ◽  
Unsupervised Neural Networks ◽  
Mining Tools ◽  
Temporal Spread ◽  
Self Organizing

Background and objective: In the current pandemic scenario, data mining tools are fundamental to evaluate the measures adopted to contain the spread of COVID-19. In this study, unsupervised neural networks of the Self-Organizing Maps (SOM) type were used to assess the spatial and temporal spread of COVID-19 in Brazil, according to the number of cases and deaths in regions, states, and cities. Materials and methods: The SOM applied in this context does not evaluate which measures applied have helped contain the spread of the disease, but these datasets represent the repercussions of the country’s measures, which were implemented to contain the virus’ spread. Results: This approach demonstrated that the spread of the disease in Brazil does not have a standard behavior, changing according to the region, state, or city. The analyses showed that cities and states in the north and northeast regions of the country were the most affected by the disease, with the highest number of cases and deaths registered per 100,000 inhabitants. Conclusions: The SOM clustering was able to spatially group cities, states, and regions according to their coronavirus cases, with similar behavior. Thus, it is possible to benefit from the use of similar strategies to deal with the virus’ spread in these cities, states, and regions.

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