rice {rrcov}

Rice taste data

Description

The rice taste data consists of five inputs and a single output whose values are associated with subjective evaluations as follows: xl: flavor, x2: appearance, x3: taste, x4: stickiness, x5: toughness, y: overall evaluation. Sensory test data have been obtained by such subjective evaluations for 105 kinds of rice (e.g., Sasanishiki, Akita-Komachi, etc.). The data set was used by Nozaki et al. (1997) to demonstrate the high performance of a proposed for automatically generating fuzzy if-then rules from numerical data.

Usage

data(rice)

Format

A data frame with 105 observations on the following 6 variables:

Favor

compactness

Appearance

circularity

Taste

distance circularity

Stickiness

radius ratio

Toughness

principal axis aspect ratio

Overall_evaluation

maximum length aspect ratio

Source

Nozaki, K., Ishibuchi, H, and Tanaka, H. (1997) A simple but powerful heuristic method for generating fuzzy rules from numerical data Fuzzy Sets and Systems 86 3 p. 251–270.