Abstract

The aim of this study is to propose a new sensory evaluation method of tea liquor. Sensory data are usually expressed with linguistic terms, which are more suitable than crisp numbers under this situation. The proposed evaluation method firstly transforms the linguistic terms into triangular fuzzy numbers and then develops an evaluation method based on the concept of TOPSIS. To illustrate the feasibility and practicability of the proposed method, an applied example is given to verify the new method. The result shows that the proposed method is effective and easy to be operation for the grading of tea liquors.

Keywords:

Linguistic term, sensory evaluation, TOPSIS, triangular fuzzy number,

References

1. Chen, C.T., 2000. Extensions of the TOPSIS for group decision-making under fuzzy environment. Fuzzy Set. Syst., 114(1): 1-9.
   CrossRef     Direct Link
2. Debjani, C., S. Das and H. Das, 2013. Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food. J. Food Sci. Technol., 50(6): 1088-1096.
   CrossRef    PMid:24426020 PMCid:PMC3791237    Direct Link
3. Devi, K., 2011. Extension of VIKOR method in intuitionistic fuzzy environment for robot selection. Expert Syst. Appl., 38(11): 14163-14168.
   CrossRef    Direct Link
4. Khorshidi, R. and A. Hassani, 2013. Comparative analysis between TOPSIS and PSI methods of materials selection to achieve a desirable combination of strength and workability in Al/SiC composite. Mater. Design, 52: 999-1010.
   CrossRef    Direct Link
5. Liang, Y.R., Q. Ye, J. Jin, H. Liang, J.L. Lu, Y.Y. Du and J.J. Dong, 2008. Chemical and instrumental assessment of green tea sensory preference. Int. J. Food Prop., 11(2): 258-272.
   CrossRef    Direct Link
6. Martínez, L., 2007. Sensory evaluation based on linguistic decision analysis. Int. J. Approx. Reason., 44(2): 148-164.
   CrossRef    Direct Link
7. Martínez, L., M. Espinilla and L.G. Pérez, 2008. A linguistic multigranular sensory evaluation model for olive oil. Int. J. Comput. Int. Sys., 1(2): 148-158.
   CrossRef    Direct Link
8. Ren, H.P. and L.W. Yang, 2014. Fuzzy multi-attribute group decision making method for wine evaluation model. Adv. J. Food Sci. Technol., 6(6): 825-828.
   Direct Link
9. Sinija, V.R. and H.N. Mishra, 2011. Fuzzy analysis of sensory data for quality evaluation and ranking of instant green tea powder and granules. Food Bioprocess Tech., 4(3): 408-416.
   CrossRef    Direct Link
10. Stone, H. and J.L. Sidel, 2004. Sensory Evaluation Practices. 3rd Edn., Elsevier Academic Press, Boston, Amsterdam.
    Direct Link
11. Wei, Y.Y., W. Zhou and J.J. Yao, 2013. Study on sensory assessment of beer. Liquor-making Sci. Technol., 10: 51-52.
    
12. Wei, Y.Y., Y. Zhou, M.Y. Guo and F.G. Wang, 2014. Study on sensory assessment of classification of soy sauce. China Condiment, 39(6): 36-37.
    
13. Ye, J., 2010. Fuzzy decision-making method based on the weighted correlation coefficient under intuitionistic fuzzy environment. Eur. J. Oper. Res., 205(1): 202-204.
    CrossRef    Direct Link
14. Yong-Yi, W. and Z. Zhen, 2013. Application of ranking test method in sensory evaluation of vinegar. China Condiment, 38(3): 98-99.
    Direct Link
15. Zeng, X., L. Koehl, M. Sanoun, M.A. Bueno and M. Renner, 2004. Integration of human knowledge and measured data for optimization of fabric hand. Int. J. Gen. Syst., 33(2-3): 243-258.
    CrossRef    Direct Link
16. Zolfaghari, Z.S., M. Mohebbi and M. Najariyan, 2014. Application of fuzzy linear regression method for sensory evaluation of fried donut. Appl. Soft Comput., 22: 417-423.
    CrossRef    Direct Link

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.