publication . Article . Other literature type . 2009

Sensory evaluation of the selected coffee products using fuzzy approach

Lazim, M. A.; Suriani Mat Jusoh;
Open Access
  • Published: 21 Feb 2009
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, ...
free text keywords: fuzzy decision making, fuzzy linguistic, membership function, sensory evaluation
Download fromView all 4 versions
Article . 2009
Provider: ZENODO
Other literature type . 2009
Provider: Datacite
Other literature type . 2009
Provider: Datacite
Any information missing or wrong?Report an Issue