Using multivariate statistics to predict sensory quality of marjoram from instrumental data

Neuro–Fuzzy systems combine neural network algorithms with fuzzy logic. The paper presents discriminant analysis and Neuro–Fuzzy treatment of electronic nose and/or colour measuring data of marjoram. The aim was to investigate if the judgements of a sensory panel regarding taste, smell and appearance or genetically determined differences of marjoram samples can be predicted starting from the data of both instruments.