Sensory Evaluation of the Selected Coffee Products Using Fuzzy Approach
Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.
[1] Q. Zhang, and J.B Litchfield,.. Applying fuzzy mathematics to product
development and comparison. Food Technology, Vol 45 no. 7, pp. 108-
11, 1991.
[2] S. Uprit, and H.N Mishra,. Fuzzy multi attribute decision making
approach and comparison of soya fortified paneer. Journal of Sensory
studies, Vol 17 no. 2), pp. 163-176, 2002
[3] S.Arazi, and D.Kilcast,. Leatherhead of Food RA. Food Processing
Journal, pp.21-22.,2001
[4] G.C Meilgaard,. Civille and B.T. Carr.. Sensory evaluation techniques,
Florida: CRC Press,, 1987.
[5] H. Stone, and J.L. Sidel. Sensory evaluation practice, San Diego:
Academic Press, 1985,
[6] W, Lincklaen. S.D Westenberg,. D.A Jong,. J.F.A Meel,. E. Quadt,
Backer and R.P.W. Duin. Fuzzy set theory applied to product
classification by a sensory panel, Journal of Sensory Studies Vol 4,no
1, pp. 55-72.,1989. .
[7] H.J.Zimmermann, Fuzzy set theory and its applications, Kluwer :
Academic Publishers, 1991.
[8] K.P Rao,.. Process technology for production of mango milk based fruit
bar. M.S. Thesis. Indian Institute of Technology, p. 100, Kharagpur,
India, 2001.
[9] S Jaya, and H.Das, Sensory evaluation of mango drinks using fuzzy
logic. Journal of Sensory Studies, Vol 18, pp. 163-176, 2003.
[10] S.J Lee,. and Y.A. Kwon,. Study on fuzzy reasoning application for
sensory evaluation of sausages, Journals of Food Technology. [online] .
Available at: http: //dx.doi:10.1016/j.foodcont.2006.04.004
[11] L.A. Zadeh. Fuzzy Sets. Information and Control Vol 8 no 3 pp. 338-
353. 1965
[12] R.E Bellman,.and L.A. .Zadeh,. Decision making in a fuzzy
environment. Management Science. Vol 17 no 4, pp. 141-164.,1970.
[1] Q. Zhang, and J.B Litchfield,.. Applying fuzzy mathematics to product
development and comparison. Food Technology, Vol 45 no. 7, pp. 108-
11, 1991.
[2] S. Uprit, and H.N Mishra,. Fuzzy multi attribute decision making
approach and comparison of soya fortified paneer. Journal of Sensory
studies, Vol 17 no. 2), pp. 163-176, 2002
[3] S.Arazi, and D.Kilcast,. Leatherhead of Food RA. Food Processing
Journal, pp.21-22.,2001
[4] G.C Meilgaard,. Civille and B.T. Carr.. Sensory evaluation techniques,
Florida: CRC Press,, 1987.
[5] H. Stone, and J.L. Sidel. Sensory evaluation practice, San Diego:
Academic Press, 1985,
[6] W, Lincklaen. S.D Westenberg,. D.A Jong,. J.F.A Meel,. E. Quadt,
Backer and R.P.W. Duin. Fuzzy set theory applied to product
classification by a sensory panel, Journal of Sensory Studies Vol 4,no
1, pp. 55-72.,1989. .
[7] H.J.Zimmermann, Fuzzy set theory and its applications, Kluwer :
Academic Publishers, 1991.
[8] K.P Rao,.. Process technology for production of mango milk based fruit
bar. M.S. Thesis. Indian Institute of Technology, p. 100, Kharagpur,
India, 2001.
[9] S Jaya, and H.Das, Sensory evaluation of mango drinks using fuzzy
logic. Journal of Sensory Studies, Vol 18, pp. 163-176, 2003.
[10] S.J Lee,. and Y.A. Kwon,. Study on fuzzy reasoning application for
sensory evaluation of sausages, Journals of Food Technology. [online] .
Available at: http: //dx.doi:10.1016/j.foodcont.2006.04.004
[11] L.A. Zadeh. Fuzzy Sets. Information and Control Vol 8 no 3 pp. 338-
353. 1965
[12] R.E Bellman,.and L.A. .Zadeh,. Decision making in a fuzzy
environment. Management Science. Vol 17 no 4, pp. 141-164.,1970.
@article{"International Journal of Engineering, Mathematical and Physical Sciences:51097", author = "M.A. Lazim and M. Suriani", title = "Sensory Evaluation of the Selected Coffee Products Using Fuzzy Approach", abstract = "Knowing consumers' preferences and perceptions of
the sensory evaluation of drink products are very significant to
manufacturers and retailers alike. With no appropriate sensory
analysis, there is a high risk of market disappointment. This paper
aims to rank the selected coffee products and also to determine the
best of quality attribute through sensory evaluation using fuzzy
decision making model. Three products of coffee drinks were used
for sensory evaluation. Data were collected from thirty judges at a
hypermarket in Kuala Terengganu, Malaysia. The judges were asked
to specify their sensory evaluation in linguistic terms of the quality
attributes of colour, smell, taste and mouth feel for each product and
also the weight of each quality attribute. Five fuzzy linguistic terms
represent the quality attributes were introduced prior analysing. The
judgment membership function and the weights were compared to
rank the products and also to determine the best quality attribute. The
product of Indoc was judged as the first in ranking and 'taste' as the
best quality attribute. These implicate the importance of sensory
evaluation in identifying consumers- preferences and also the
competency of fuzzy approach in decision making.", keywords = "fuzzy decision making, fuzzy linguistic,membership function, sensory evaluation,", volume = "3", number = "2", pages = "66-4", }