Journal of Food Science and Technology

, Volume 50, Issue 6, pp 1088–1096 | Cite as

Aggregation of sensory data using fuzzy logic for sensory quality evaluation of food

  • Chakraborty Debjani
  • Shrilekha Das
  • H. DasEmail author
Original Article


A method of sensory evaluation using fuzzy logic has been proposed in this paper. The method was applied for evaluation of sensory quality of tea liquor made out of dried CTC tea. Linguistic data (e.g., excellent, very good, good, satisfactory, fair, not-satisfactory, etc.) on individual tea liquor’s quality attributes and the perception of the evaluators (e.g., extremely important, highly important, important, somewhat important, not-at-all important, etc.) for relative importance of these quality attributes were obtained. Sensory score between 0 and 100 for (i) Judges’ preference for different quality attributes of tea liquor in general, (ii) Quality attributes ranking of tea liquor and the (ii) Overall quality of tea liquor were estimated. The last one can be utilized for the ranking of the different tea liquors.


Fuzzy logic Sensory evaluation Triangular fuzzy number Extended product of fuzzy numbers Tea quality parameters 


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  1. 1.Department of MathematicsIndian Institute of TechnologyKharagpurIndia
  2. 2.Department of Agricultural and Food EngineeringIndian Institute of TechnologyKharagpurIndia

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