The Ranking of Common Chocolate in Taiwan via Grey Structure Modeling

Yung-Hui Lee

《Journal of Grey System》 20卷4期 (2017/12) Pp. 189-196

摘要

The paper uses grey structure modeling in the grey system theory to find out the clustering of six common brands chocolates in Taiwan. Starting from the characteristics of the chocolate to get the impact factors, First, the six common brands of Swiss lotus chocolate, Galaxy 72% alcohol dark chocolate, Bellean 72% alcohol dark chocolate, Garfield Dark Chocolate 80%, GODIVA 72% dark chocolate and Valor 70% dark chocolate are used as the objects of analysis. Second, six chocolate experts tasted the chocolate instead of using scientific instruments. Seven subjective factors of smoothness, aroma, acidity, bitterness, sweetness, crispness and flatness of fracture surface are evaluated by using the Likert five point scales. Then the cardinal analysis of six common brands can be created. Finally, the grey structure modeling is used to analyze the data and get the clustering of the six common brands chocolate, and the results can be used as a reference for future researches in the field of chocolate.

關鍵字

Grey structure modeling ； Clustering ； Common brands chocolate ； Likert five point scales ； Cardinal analysis