Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60184 |
Resumo: | The results of sensory evaluations of coffees are associated with latent factors, such as the particular subjectivity of each individual. Based on the foregoing, assessing the quality of a sensory panel for product discrimination basically depends on the statistical methodology to be used in data analysis. Following this argument, this study aimed to evaluate the feasibility of the EM - Expectation Maximization algorithm in discriminating groups of individuals, characterized by the degree of experience and knowledge in sensory analysis of coffees of different varieties, produced in the Serra da Mantiqueira micro-region, with different processing and altitudes. The main advantage of this algorithm is the fast convergence, when the current solution approaches the optimal solution with high precision. The disadvantage is because it is a deterministic optimization technique, which can only achieve a local optimization depending on the initialization, i.e., initial values input in the iterative procedure. It can be concluded that estimates of the correlation matrices obtained by the EM algorithm showed that the final grade has a greater influence of sweetness, in addition to discriminating groups of consumers with different sensory perceptions and in situations where the number of individuals in each group is unknown, the EM algorithm was accurate in estimating the proportion of individuals belonging to each group, assuming that the correlations of sensory responses follow a bivariate normal distribution. |
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Acta scientiarum. Technology (Online) |
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Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffeesFeasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffeesmixture of distributions; latent variable; bivariate normal; body; acidity.mixture of distributions; latent variable; bivariate normal; body; acidity.The results of sensory evaluations of coffees are associated with latent factors, such as the particular subjectivity of each individual. Based on the foregoing, assessing the quality of a sensory panel for product discrimination basically depends on the statistical methodology to be used in data analysis. Following this argument, this study aimed to evaluate the feasibility of the EM - Expectation Maximization algorithm in discriminating groups of individuals, characterized by the degree of experience and knowledge in sensory analysis of coffees of different varieties, produced in the Serra da Mantiqueira micro-region, with different processing and altitudes. The main advantage of this algorithm is the fast convergence, when the current solution approaches the optimal solution with high precision. The disadvantage is because it is a deterministic optimization technique, which can only achieve a local optimization depending on the initialization, i.e., initial values input in the iterative procedure. It can be concluded that estimates of the correlation matrices obtained by the EM algorithm showed that the final grade has a greater influence of sweetness, in addition to discriminating groups of consumers with different sensory perceptions and in situations where the number of individuals in each group is unknown, the EM algorithm was accurate in estimating the proportion of individuals belonging to each group, assuming that the correlations of sensory responses follow a bivariate normal distribution.The results of sensory evaluations of coffees are associated with latent factors, such as the particular subjectivity of each individual. Based on the foregoing, assessing the quality of a sensory panel for product discrimination basically depends on the statistical methodology to be used in data analysis. Following this argument, this study aimed to evaluate the feasibility of the EM - Expectation Maximization algorithm in discriminating groups of individuals, characterized by the degree of experience and knowledge in sensory analysis of coffees of different varieties, produced in the Serra da Mantiqueira micro-region, with different processing and altitudes. The main advantage of this algorithm is the fast convergence, when the current solution approaches the optimal solution with high precision. The disadvantage is because it is a deterministic optimization technique, which can only achieve a local optimization depending on the initialization, i.e., initial values input in the iterative procedure. It can be concluded that estimates of the correlation matrices obtained by the EM algorithm showed that the final grade has a greater influence of sweetness, in addition to discriminating groups of consumers with different sensory perceptions and in situations where the number of individuals in each group is unknown, the EM algorithm was accurate in estimating the proportion of individuals belonging to each group, assuming that the correlations of sensory responses follow a bivariate normal distribution.Universidade Estadual De Maringá2022-08-26info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/6018410.4025/actascitechnol.v45i1.60184Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e60184Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e601841806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60184/751375154703Copyright (c) 2023 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessOliveira, Larissa Karolina deResende, MarianaBorém, Flávio Meira Cirillo, Marcelo Angelo 2023-01-31T19:05:32Zoai:periodicos.uem.br/ojs:article/60184Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2023-01-31T19:05:32Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
title |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
spellingShingle |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees Oliveira, Larissa Karolina de mixture of distributions; latent variable; bivariate normal; body; acidity. mixture of distributions; latent variable; bivariate normal; body; acidity. |
title_short |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
title_full |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
title_fullStr |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
title_full_unstemmed |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
title_sort |
Feasibility of the expectation-maximization algorithm for assessing individuals with different sensory perceptions in discrimination of specialty coffees |
author |
Oliveira, Larissa Karolina de |
author_facet |
Oliveira, Larissa Karolina de Resende, Mariana Borém, Flávio Meira Cirillo, Marcelo Angelo |
author_role |
author |
author2 |
Resende, Mariana Borém, Flávio Meira Cirillo, Marcelo Angelo |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Oliveira, Larissa Karolina de Resende, Mariana Borém, Flávio Meira Cirillo, Marcelo Angelo |
dc.subject.por.fl_str_mv |
mixture of distributions; latent variable; bivariate normal; body; acidity. mixture of distributions; latent variable; bivariate normal; body; acidity. |
topic |
mixture of distributions; latent variable; bivariate normal; body; acidity. mixture of distributions; latent variable; bivariate normal; body; acidity. |
description |
The results of sensory evaluations of coffees are associated with latent factors, such as the particular subjectivity of each individual. Based on the foregoing, assessing the quality of a sensory panel for product discrimination basically depends on the statistical methodology to be used in data analysis. Following this argument, this study aimed to evaluate the feasibility of the EM - Expectation Maximization algorithm in discriminating groups of individuals, characterized by the degree of experience and knowledge in sensory analysis of coffees of different varieties, produced in the Serra da Mantiqueira micro-region, with different processing and altitudes. The main advantage of this algorithm is the fast convergence, when the current solution approaches the optimal solution with high precision. The disadvantage is because it is a deterministic optimization technique, which can only achieve a local optimization depending on the initialization, i.e., initial values input in the iterative procedure. It can be concluded that estimates of the correlation matrices obtained by the EM algorithm showed that the final grade has a greater influence of sweetness, in addition to discriminating groups of consumers with different sensory perceptions and in situations where the number of individuals in each group is unknown, the EM algorithm was accurate in estimating the proportion of individuals belonging to each group, assuming that the correlations of sensory responses follow a bivariate normal distribution. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-08-26 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60184 10.4025/actascitechnol.v45i1.60184 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60184 |
identifier_str_mv |
10.4025/actascitechnol.v45i1.60184 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/60184/751375154703 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Acta Scientiarum. Technology http://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 45 (2023): Publicação contínua; e60184 Acta Scientiarum. Technology; v. 45 (2023): Publicação contínua; e60184 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315338036248576 |