Sensory evaluation is an essential need for accepting processed food products having
desired quality specifications. Human perceived sensation depends on physiological and physical properties of food as well as demographic characters of consumers. In this paper, a mathematical computation method of fuzzy statistics for sensory evaluation is proposed. It illustrates the quality of sensory variables such as color, texture, flavor, taste etc. of a product with consumers’ demographic characters on a hedonic scale.
International Journal of Information and Management Sciences 27 (1), pp.73-85