Abstract

The aim of this study is to propose a new sensory evaluation method of wine. Sensory evaluation of wine contains four evaluating factors, which are color, aroma, taste and style. Sensory evaluation values given by experts are usually expressed with linguistic terms, which are more suitable depicted by triangular numbers than crisp numbers. The new evaluation method is developed with the concept of TOPSIS combining with fuzzy AHP method. The fuzzy AHP method is used to determine the weights of attributes and TOPSIS method is used to rank all the wine samples. An applied example is given to verify the new method and the result shows that the proposed method is effective and feasible.

Keywords:

AHP method, fuzzy, linguistic term, sensory evaluation, TOPSIS, triangular fuzzy number,

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Competing interests

The authors have no competing interests.

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