A DATA SCIENCE STUDY FOR DETERMINING FOOD QUALITY: AN APPLICATION TO WINE


Ozalp A. E. , Askerzade I. N.

COMMUNICATIONS FACULTY OF SCIENCES UNIVERSITY OF ANKARA-SERIES A1 MATHEMATICS AND STATISTICS, vol.68, no.1, pp.762-770, 2019 (Journal Indexed in ESCI) identifier

  • Publication Type: Article / Article
  • Volume: 68 Issue: 1
  • Publication Date: 2019
  • Doi Number: 10.31801/cfsuasmas.469131
  • Title of Journal : COMMUNICATIONS FACULTY OF SCIENCES UNIVERSITY OF ANKARA-SERIES A1 MATHEMATICS AND STATISTICS
  • Page Numbers: pp.762-770

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 (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.