A data science study for determining food quality: an application to wine

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Communications Faculty of Sciences University Ankara Series A1 Mathematics and Statistics
Volume:68 Issue:1
A data science study for determining food quality: an application to wine

A data science study for determining food quality: an application to wine

Authors : Ata Emre OZALP, İman ASKERZADE

Pages : 762-770

Doi:10.31801/cfsuasmas.469131

View : 13 | Download : 9

Publication Date : 2019-02-01

Article Type : Research Paper

Abstract :In this paper, wine quality is investigated based on physicochemical ingredients which include fixed acidity, volatile acidity, citric acid, residual sugar, chloride, free sulfur dioxide, total sulfur dioxide, density, pH, sulphate and alcohol, by ANFIS insert ignore into journalissuearticles values(Adaptive Neuro Fuzzy Inference System); method and by random forest algorithm which is a powerful classification algorithm. Although this study specifically investigate the relation between physicochemical ingredients and the quality of wine, the results can be adaped to determination of the quality of any food product in terms of the ingredients.
Keywords : Adaptive Neuro Fuzzy Inference System, fuzzy logic, data science, random forest algorithm

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