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 Systems86 3 p. 251–270.