I would like to hear opinions as to whether fuzzy logic has a place to play in multivariate discrimination. I work for a food manufacturer in their R&D division and I have been asked to reasearch fuzzy logic methods to see if they can help us to interpret flavour and sensory test data. Such data is multivariate and is usually analysed using principal components analysis to see if a group of samples can be split into sub groups based on the sensory characteristics. I have been told that people are starting to use fuzzy logic in the sensometric field but I am not clear if this is just because the name "fuzzy logic" sounds sexier than PCA or CVA or whether there is a sound theorectical basis for using such methods.
All opinions welcome!
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