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.
data(rice)A data frame with 105 observations on the following 6 variables:
Favorcompactness
Appearancecircularity
Tastedistance circularity
Stickinessradius ratio
Toughnessprincipal axis aspect ratio
Overall_evaluationmaximum length aspect ratio