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| Content Provider | Springer Nature Link |
|---|---|
| Author | Debjani, Chakraborty Das, Shrilekha Das, H. |
| Copyright Year | 2011 |
| Abstract | 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. |
| Starting Page | 1088 |
| Ending Page | 1096 |
| Page Count | 9 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 50 |
| Issue Number | 6 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2011-08-06 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Fuzzy logic Sensory evaluation Triangular fuzzy number Extended product of fuzzy numbers Tea quality parameters Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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