A Model of Selecting Expert in Sensory Evaluation
Sensory evaluation is a subjective method that is mainly dependent on expert knowledge and experience. This method is widely used in industrial products, consumer preference measurement, and management decision and so on. It is an important premise in sensory evaluation of selecting appropriate experts to participate in the test. On discussing the basic assumption and selection criteria, the ideal process of selecting expert in sensory evaluation is put forward in this paper. The method of fuzzy comprehensive evaluation is used in establishing an algorithm of selecting expert in sensory evaluation, and the application of this algorithm is explained by one example.
KeywordsExpert Sensory evaluation Fuzzy comprehensive evaluation
We gratefully acknowledge the support of State Bureau of foreign expert’s affairs project of China (grant No. 2012-12), the support by grant 2010GXS5D253 of National Soft Science of China, and thte support by grant 2012XWD-S1202 of Southwest University for Nationalities.
- 1.Dijksterhuis GB (1997) Multivariate data analysis in sensory and consumer science. Food & Nutrition Press, Inc. Trumbull, ConnecticutGoogle Scholar
- 2.Zeng XY, Ding YS (2004) An introduction to intelligent evaluation. J Donghua Univ 2:1–4Google Scholar
- 3.Stone H, Sidel JL (2004) Sensory evaluation practices, 3rd edn. Academic Press, Inc., San DiegoGoogle Scholar
- 4.Ruan D, Zeng XY (2004) Intelligent sensory evaluation—methodologies and applications. Spinger, BerlinGoogle Scholar
- 5.Etaio I, Albisu M, Ojeda M, Gil PF, Salmerdn J, Perez EFJ (2010) Sensory quality control for food certification case study on wine method development. Food Control 21:533–541Google Scholar
- 6.Liu XH, Zeng XY, Xu Y, Koehl L (2006) A method for optimizing dichotomy in sensory evaluation.2006. In: International conference on intelligent systems and knowledge engineering (ISKE2006), Shanghai, China, 6–7 April 2006Google Scholar
- 7.Deng FM, Liu XH (2006) A model for evaluating the rationality of experiment system of sensory evaluation. J Southwest Univ Natl 32:576–580Google Scholar