感官组合对度的影响,并通过高斯过程回归来预测感官评估值
Hiroyuki Nakamoto1, Ryoga Nishimura1, Futoshi Kobayashi1
1Graduate School of System Informatics, Kobe University, Kobe, Hyogo, Japan.
PloS one
|February 8, 2024
概括
这项研究开发了一种定量方法,使用感官数据和仪器测量来评估食物的脆度. 斯过程回归模型准确预测了脆度感知,有助于食品产品的开发.
科学领域:
- 食品科学与技术 食品科学与技术
- 感官科学是一种感官科学.
- 机器学习在食品分析中的应用.
背景情况:
- 脆度是一个关键的感官属性,可以增强不同的人口统计数据的食物口味.
- 开发客观的,定量方法来评估脆度对于食品行业至关重要.
- 了解感官输入 (力,振动,声音) 的相互作用对于准确的纹理评估至关重要.
研究的目的:
- 调查综合感官输入 (力,振动,声音) 对食物脆度感知的影响.
- 开发和验证使用仪器测量评估脆度的预测模型.
- 建立一种定量方法,供食品公司在新产品开发中评估脆度.
主要方法:
- 对十名参与者进行了感官评估,他们使用各种力量,振动和声音条件下的零食.
- 使用仪器系统测量力,振动和声音参数,同时进行感觉测试.
- 应用高斯过程回归来建模感官知觉和仪器测量之间的关系.
主要成果:
- 高斯过程回归模型成功预测了脆度的感觉评估值.
- 通过交叉验证来验证模型的准确性,证明了不同传感组件的稳定性.
- 仪器数据有效地捕获了脆度的感官体验.
结论:
- 综合传感和仪器数据的定量方法可以准确预测食物的脆度.
- 高斯过程回归为客观的食品质感分析提供了可靠的工具.
- 这种方法支持食品行业开发具有所需脆度特性的产品.
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