Using the fuzzy neural network for the sensory evaluation of coffee products

Sensory evaluation is an important component in the food and consumer products industries. This study proposes the use of fuzzy neural network model for the coffee sensory evaluation. The combination of neural networks and fuzzy logic is expected to improve the learning ability of neural networks in volatile environments such as sensory evaluation. The experimental results do not only show that the proposed method is faster and more accurate than the method which is based only on neural networks, but also show that the proposed method is effective in the class of food sensory evaluation problems based on ingredients structure.