A Comparative Study on the Method of Evaluating the Sensory Quality of Strawberry
Using color,taste,impurity and organization status as evaluation factors,the sensory quality of six kinds of strawberry jam was compared by percentage system method,linear scale method and fuzzy mathematics method.The superiority of three methods was ranked as fuzzy mathematical decision method ＞ linear scale method ＞ percent method.The results showed that the fuzzy mathematics sensory evaluation method could objectively reflect the product quality in the sensory evaluation of strawberry jam.
NETL
NSTL
万方数据
维普
