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A LINGUISTIC METHOD FOR SENSORY ASSESSMENT
Author(s) -
DAVIDSON V.J.,
SUN W.
Publication year - 1998
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1998.tb00092.x
Subject(s) - sensory system , quality (philosophy) , flavor , sensory analysis , sweetness , mathematics , taste , linguistics , set (abstract data type) , natural language processing , artificial intelligence , sample (material) , fuzzy set , fuzzy logic , computer science , psychology , cognitive psychology , food science , statistics , chemistry , epistemology , philosophy , chromatography , programming language
A linguistic format for sensory assessment of foods as well as computational methods to analyze taste panel opinions have been developed within the framework of fuzzy set theory. The methodology is demonstrated via sensory analysis of roasted peanuts. Sensory analysis was represented as linguistic values and associated truth values for attributes such as roast flavor, bitterness and overall quality. This format allowed panelists to describe and discriminate different roast characteristics. Replicate analyses of the same sample were reasonably consistent. The linguistic information was simple yet rich in meaning and could be used to make inferences for quality and process control. Yager's ordered weighted median aggregation operator was used to estimate the expected linguistic values for aroma, flavor, bitterness, sweetness, color and overall quality.