Abstract:

An improved fuzzy comprehensive evaluation method was developed and used to evaluate the sensory quality of three different brands of chopped hot pepper in this study. Meanwhile, the texture and color of these samples were determined using a texture analyzer and a colorimeter to further verify the accuracy of evaluation results. The results showed that the improved fuzzy evaluation method had high accuracy in dealing with high degree of fuzzy comprehensive sensory evaluation problems.

Key words: chopped hot pepper, sensory evaluation, texture, color, fuzzy mathematics