传统偏好映射和计算机器学习技术:产品开发指导方法比较研究

IF 4.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Quality and Preference Pub Date : 2024-06-16 DOI:10.1016/j.foodqual.2024.105251
Vanessa Rios de Souza , Richard Popper , Viktor Plamenov , Patti Wojnicz , Juan Martinez
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引用次数: 0

摘要

偏好映射是一套著名的多元统计技术,由于其作为指导新产品开发和改进现有产品的强大工具所表现出的有效性,已被广泛采用。最近,开源软件和计算能力的进步引入了一套新的可访问工具,有望解决传统方法的局限性。本研究介绍了一种建立预测模型的替代算法,它将正则化回归与多元自适应回归样条曲线(MARS)相结合。这些方法对预测因子与目标之间关系的假设较少,可以轻松捕捉复杂的非线性关系。此外,该研究还提出了一种用于计算最佳剖面和进行模拟的稳健而系统的替代方法。本文旨在将这套被称为计算机器学习技术的新工具与一种成熟且广受认可的方法--基于偏最小二乘法回归的 PrefMap 进行比较。将计算机器学习与传统方法的一个实例进行比较的主要目的不是为了确定一种获胜的方法,而是为了提高感官和消费者科学家对这一新兴模型和技术系列的认识并加深理解。我们将并列评估结果,以揭示它们在预测能力、喜好驱动因素和最佳概况方面的异同,并在最后提供一份实用注意事项清单,以便更好地理解本文介绍的两种方法之间的权衡。
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Traditional preference mapping and computational machine learning techniques: A comparative study of approaches to guide product development

Preference mapping, a well-known set of multivariate statistical techniques, has become widely adopted due to its demonstrated effectiveness as a powerful tool in guiding the development of new products and enhancing existing ones. Recent advancements in open-source software and computational capabilities have introduced a new set of accessible tools with the potential to address limitations associated with traditional methods. This study introduces an alternative algorithm for building predictive models, employing regularized regression in combination with Multivariate Adaptive Regression Spline (MARS). These methods make fewer assumptions about the relationship between predictors and the target and can easily capture complex and non-linear relationships. Additionally, the study presents a robust and systematic alternative approach for calculating optimum profiles and performing simulations. The paper aims to compare this new set of tools, referred to as computational machine learning techniques, with a well-established and widely recognized method − PrefMap based on Partial Least Squares Regression. The primary intention of the comparison between computational machine learning and one example of a traditional approach is not to determine a winning methodology, but rather to enhance awareness and deepen the understanding of this emerging family of models and techniques now available to sensory and consumer scientists. Results are assessed side by side to reveal their similarities and differences in terms of predictive power, drivers of liking, and the optimal profile aspects, and a list of practical considerations is provided at the end, enabling a better understanding of the trade-offs between the two approaches presented here.

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来源期刊
Food Quality and Preference
Food Quality and Preference 工程技术-食品科技
CiteScore
10.40
自引率
15.10%
发文量
263
审稿时长
38 days
期刊介绍: Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.
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