Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/37177
Title: Evaluation of sensory panels of consumers of specialty coffee beverages using boosting method in discriminant analysis
Other Titles: Avaliação de painéis sensoriais com consumidores de bebidas de cafés especiais utilizando o método boosting na análise discriminante
Keywords: Sensory analysis
Adaboosting
Coffee quality
Consumers
Análise sensorial
Consumidores
Issue Date: 2015
Publisher: Universidade Estadual de Londrina
Citation: LISKA, G. R. et al. Evaluation of sensory panels of consumers of specialty coffee beverages using boosting method in discriminant analysis. Semina: Ciências Agrárias, Londrina, v. 36, n. 6, p. 3671-3680, Nov./Dec. 2015.
Abstract: Automatic classification methods have been widely used in numerous situations and the boosting method has become known for use of a classification algorithm, which considers a set of training data and, from that set, constructs a classifier with reweighted versions of the training set. Given this characteristic, the aim of this study is to assess a sensory experiment related to acceptance tests with specialty coffees, with reference to both trained and untrained consumer groups. For the consumer group, four sensory characteristics were evaluated, such as aroma, body, sweetness, and final score, attributed to four types of specialty coffees. In order to obtain a classification rule that discriminates trained and untrained tasters, we used the conventional Fisher’s Linear Discriminant Analysis (LDA) and discriminant analysis via boosting algorithm (AdaBoost). The criteria used in the comparison of the two approaches were sensitivity, specificity, false positive rate, false negative rate, and accuracy of classification methods. Additionally, to evaluate the performance of the classifiers, the success rates and error rates were obtained by Monte Carlo simulation, considering 100 replicas of a random partition of 70% for the training set, and the remaining for the test set. It was concluded that the boosting method applied to discriminant analysis yielded a higher sensitivity rate in regard to the trained panel, at a value of 80.63% and, hence, reduction in the rate of false negatives, at 19.37%. Thus, the boosting method may be used as a means of improving the LDA classifier for discrimination of trained tasters.
URI: http://repositorio.ufla.br/jspui/handle/1/37177
Appears in Collections:DFI - Artigos publicados em periódicos



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