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Abstract
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Article Information:
A Fuzzy Multi-attribute Decision Making Method for Sensory Evaluation of Tea Liquor
Haiping Ren and Wanzhen Liu
Corresponding Author: Haiping Ren
Submitted: October 05, 2014
Accepted: March 20, 2015
Published: August 05, 2015 |
Abstract:
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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.
Key words: Linguistic term, sensory evaluation, TOPSIS, triangular fuzzy number, , ,
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Abstract
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Cite this Reference:
Haiping Ren and Wanzhen Liu, . A Fuzzy Multi-attribute Decision Making Method for Sensory Evaluation of Tea Liquor. Advance Journal of Food Science and Technology, (2): 87-91.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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