論文作者

Kun-Li Wen, Meng-Tyng Hsieh, Quang-Trieu Nguyen.

卷號/期號:

摘要:

The habit of chewing betel nut is very popular among Taiwanese people. It is estimated that there are about three million people who eat betel nut in Taiwan, two million people working in betel nut-related jobs, and about five million people working in betel nut industries and betel nut businesses, is a very important role in Taiwan’ economy. However, past research has been found all focused on the fields of chemical analysis, pathological analysis, image processing, mathematical analysis and management analysis. It may be impossible to accurately quantify the taste of consumers, and no research has been found in this area. Therefore, the paper uses the interpretive structure modeling and GM(0,N) method to analyze the five major factors affecting the taste: sweetness, aroma, astringency, bitterness and spiciness. Through interviewed experts who have experience in eating betel nuts and conducted actual calculations to obtain the relational degree among the five major influencing factors on taste. In addition to innovating research in this field, it not only can transform ordinal conditions into cardinal situations, but also can achieve the overall maximum economic in this field.

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