scholarly journals A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

2008 ◽  
Vol 1 (2) ◽  
pp. 148
Author(s):  
Luis Martinez ◽  
Macarena Espinilla ◽  
Luis G. Perez
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Evaluation Model

scholarly journals A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

2008 ◽  
Vol 1 (2) ◽  
pp. 148
Author(s):  
Luis Martinez ◽  
Macarena Espinilla ◽  
Luis G. Perez
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Evaluation Model

scholarly journals A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

2008 ◽  
Vol 1 (2) ◽  
pp. 148-158 ◽  
Author(s):  
Luis Martínez ◽  
Macarena Espinilla ◽  
Luis G. Pérez
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Evaluation Model

Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis

1989 ◽  
Vol 54 (1) ◽  
pp. 68-70 ◽  
Author(s):  
F. GUTIÉRREZ ◽  
M.A. ALBI ◽  
R. PALMA ◽  
J.J. RIOS ◽  
J.M. OLÍAS
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Hplc Analysis ◽  
Bitter Taste ◽  
Virgin Olive Oil

A Fuzzy Model for Olive Oil Sensory Evaluation

2007 ◽  
pp. 615-624 ◽  
Author(s):  
Luis Martínez ◽  
Luis G. Pérez ◽  
Jun Liu ◽  
Macarena Espinilla
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Fuzzy Model

A Dynamic Sensory Quality Evaluation Model Based on Panel Data and Linguistic Information Processing

2010 ◽  
Vol 44-47 ◽  
pp. 3741-3745
Author(s):  
Dong Ling Zhang
Keyword(s):  
Information Processing ◽  
Panel Data ◽  
Sensory Evaluation ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Evaluation Model ◽  
Sensory Information ◽  
Global Evaluation ◽  
Linguistic Information ◽  
Quality Certification

The sensory quality evaluation processes are widely used for many industrial products, which is evaluated according to the knowledge acquired via human senses (such as sight, taste, touch, smell). Because the evaluation information acquired by our senses is involving uncertainty, vagueness and imprecision, and the sensory quality information of products always has the panel data characteristic, so the sensory quality evaluation and certification is a multi-feature group decision-making problem based on panel linguistic information processing. This paper presents a proposed method for the development of accredited sensory evaluation methods, and shows the application of the linguistic 2-tuple representation model and its advantages. It involved several steps: gathering of sensory information from experts; computing a collective evaluation for each feature; computing collective evaluations for each object; dynamic aggregation; sensory evaluation and quality certification with global evaluation result.

LINGUISTIC SENSORY EVALUATION MODEL IN MULTIGRANULAR LINGUISTIC CONTEXTS

2007 ◽  
pp. 1130-1136
Author(s):  
L. MARTÍNEZ ◽  
M. ESPINILLA ◽  
L. G. PÉREZ
Keyword(s):  
Sensory Evaluation ◽  
Evaluation Model
Sign in / Sign up

Export Citation Format

Share Document