Since its inception at the beginning of the computer age, chemical informatics has played a growing role in many facets of chemical research.   Most of its applications are in pharmaceutical research, but it is beginning to have an impact in other fields such as materials and food science.   In chemical informatics, molecules are represented by descriptors associated with their structural features or properties, which typically are specified in terms of numerical or categorical variables.  Some descriptors, however, cannot be described by such variables because of their inherent uncertainty or vagueness.  For example, what are the �values� associated with a variable describing taste?  Such variables, called linguistic variables, take on values such as sweet, sour, and bitter, which can be represented by fuzzy sets.  The talk will explore how these novel variables are defined and how they can be applied in food informatics and related fields.

Soft and fuzzy approach to food informatics

245th National Meeting (2013)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.