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J Food Sci Technol. 2013 Dec;50(6):1088-96. doi: 10.1007/s13197-011-0433-x. Epub 2011 Aug 6.

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food.

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  • 1Department of Mathematics, Indian Institute of Technology, Kharagpur, 721302 WB India.
  • 2Department of Agricultural and Food Engineering, Indian Institute of Technology, Kharagpur, 721302 WB India.


A method of sensory evaluation using fuzzy logic has been proposed in this paper. The method was applied for evaluation of sensory quality of tea liquor made out of dried CTC tea. Linguistic data (e.g., excellent, very good, good, satisfactory, fair, not-satisfactory, etc.) on individual tea liquor's quality attributes and the perception of the evaluators (e.g., extremely important, highly important, important, somewhat important, not-at-all important, etc.) for relative importance of these quality attributes were obtained. Sensory score between 0 and 100 for (i) Judges' preference for different quality attributes of tea liquor in general, (ii) Quality attributes ranking of tea liquor and the (ii) Overall quality of tea liquor were estimated. The last one can be utilized for the ranking of the different tea liquors.


Extended product of fuzzy numbers; Fuzzy logic; Sensory evaluation; Tea quality parameters; Triangular fuzzy number

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