Consumer-oriented sensory optimization of yogurt: An artificial intelligence approach. (August 2022)

• Record Type: Journal Article
• Authors: Bi, Kexin; Zhang, Shuyuan; Zhang, Chen; Qiu, Tong
• Is Part Of: Food control. Volume 138(2022)
• Publication Date: 2022-08
• Subjects: Yogurt -- Sensory analysis -- Consumer preference -- Artificial intelligence; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2022.108995
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: With the emergence of the 'chain reversal' phenomenon, the design and development of food products has gradually tended to the consumer-oriented pattern. Catering to consumer preference for sensory attributes is a key factor for food enterprises striving for favor in the market. In this paper, a sensory optimization process is proposed for searching for optimal attributes and to provide further sensory improvement suggestions. An intelligent hybrid genetic algorithm (GA)-particle swarm optimization (PSO)-tabu search (TS) algorithm is used for hybrid deep convolutional auto-encoder and support vector machine (DCAE-SVM) grey-box model optimization in high-dimensional variable space. A comparison of GA and GA-PSO on the given grey-box models and dataset demonstrated that the performance of the proposed GA-PSO-TS was effective. The entire framework is also applicable to explain the influence of brands and storage conditions on sensory attributes and consumer preference. Highlights: An artificial intelligence approach achieves consumer-oriented sensory optimization. A new GA-PSO-TS intelligent optimization method is proposed and applied. Prediction and optimization results are interpretable in the case of yogurt sensory optimization. Product design and improvement suggestions are given for dairy enterprises.