Research Article | OPEN ACCESS
A Novel Fuzzy Mathematical Method to the Sensory Evaluation of Wine
Jinyun Xie
Changsha Vocational and Technical College, Changsha, 410010, China
Advance Journal of Food Science and Technology 2016 5:343-347
Received: May 7, 2015 | Accepted: June 22, 2015 | Published: February 15, 2016
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.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
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