Neuro-Fuzzy Network for Flavor Recognition and Classification

Abstract

This paper presents the neuro-fuzzy Takagi-Sugeno-Kang (TSK) network for the recognition and classification of flavor. The important role in this process fulfills the self-organizing process used for the creation of the inference rules. The self-organizing neurons perform the role of clustering data into fuzzy groups with different membership values (the preprocessing stage). Applying the automatic control of clusters, we have the optimal size of the TSK network. The developed measuring system has been applied for the recognition of flavor of different brands of beer. The fuzzy neural network is used for processing signals obtained from the semiconductor sensor array. The results of numerical experiments have confirmed the excellent performance of such solutions.