Flavor quality evaluation system of Xinjiang milk knots by using SOM neural network and the fuzzy AHP. Issue 4 (21st March 2020)

• Record Type: Journal Article
• Authors: Wei, Zhisheng; Ma, Xueping; Zhan, Ping; Tian, Honglei; Li, Kaixuan
• Is Part Of: Food science & nutrition. Volume 8:Issue 4(2020)
• Page Start: 2088
• Page End: 2093
• Publication Date: 2020-03-21
• Subjects: fuzzy analytic hierarchy process -- sensory evaluation -- SOM neural network -- Xinjiang traditional milk knots; Food industry and trade -- Periodicals; Food -- Periodicals; Nutrition -- Periodicals; 664
• DOI: 10.1002/fsn3.1501
• Languages: English
• ISSNs: 2048-7177

Abstract

Abstract: Self‐made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. Its result is consistent with the cluster analysis of the SOM neural network. The results showed that the milk knot samples of Altay had differences with the milk knot samples of Yili. The comprehensive evaluation system is feasible and can evaluate the quality of milk knot samples by flavor characteristics. This can provide a reference for further research on the origin of differences between two types of milk knot samples. Abstract : Self‐made milk knots in Xinjiang Kazakh ethnic group were used as material to establish the quality assessment system of flavor quality. The fuzzy analytic hierarchy process based on the optimal consistency matrix was used to evaluate the quality of the samples qualitatively and quantitatively. Its result is consistent with the cluster analysis of the SOM neural network.