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. 2019 Sep 20;8(10):426. doi: 10.3390/foods8100426

Figure 4.

Figure 4

Results of artificial neural networks (ANN); (a) Model 1 using physicochemical data as targets and readings of the whole near-infrared wavelength range (1596–2396 nm) as inputs. (b) Model 2 using outputs of Model 1 as targets and sensory responses (basic taste intensities) as inputs. The observed values are shown on the x-axis and the estimated values on the y-axis.