159品牌转换模型(编辑修改稿)内容摘要：
18 6 43 23 18 15 Sweetness Richness Colour Strength of coffee flavour Roast taste Creaminess Consistency % Just Right 26 11 10 3 5 9 6 Too strong Too strong Too dark Too strong Too strong Too much Too smooth 68 72 84 55 72 74 79 Product A Output Penalty Analysis A is too sweet, too weak in coffee flavour and too weak in roast taste Penalty Penalty % % Products A and B have the most potential Output Potential Modeling 3 1 . 64 6 . 42 3 . 6342 1 . 91 5 . 93 3 . 84 2 . 24 3 . 53 4 . 55 5 . 74 8 . 81 8 . 94 1 . 11 1 . 13 3 . 6213 6 . 53 2 . 32 0 . 43 5 . 41 7 . 71 9 . 63 4 . 73 5 . 35 4 . 94 4 . 56 3 . 12 9 . 72 5 . 53 6 . 13 0 . 12 6 . 6S w e e t n e ssR i ch n e ssS t r e n g t h o f co f f e e f la v o u r8 . 5 187 . 9 87 . 7 97 . 5 47 . 4 37 . 5 57 . 3 27 . 5 87 . 5 77 . 6 16 . 1 96 . 4 66 . 2 55 . 4 35 . 2 15 . 4 65 .。阅读剩余 0%
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