Sensory Analysis on Pinckled Potherb Mustard Quality by Fuzzy Comprehensive Evaluation

FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (11): 176-178.

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Sensory Analysis on Pinckled Potherb Mustard Quality by Fuzzy Comprehensive Evaluation

ZHU Wei, FU Xue-Zheng, GUAN Tian-Qiu, MAO You-Hui

1.Renewable Energy Research Institute, Hunan University of Science and Engineering, Yongzhou 425006, China; 2.Hunan Tang Ren Shen Meat Products Ltd., Zhuzhou 412000, China

Online:2007-11-15 Published:2011-11-22

Abstract

Abstract: The paper stated the improvement of fuzzy comprehensive sensory evaluation to appraise the quality of pinckled Potherb Mustard, developed to carry on preliminary screening. The results indicated that the improvement of fuzzy comprehensive senseu evaluation can strengthen the accuracy and reliability of the appraisal results. So it provides a new standardized way to manage the quality of pinckled Potherb Mustard.

Key words: pinckled Potherb Mustard, quality in sense, fuzzy comprehensive evaluation

ZHU Wei, FU Xue-Zheng, GUAN Tian-Qiu, MAO You-Hui. Sensory Analysis on Pinckled Potherb Mustard Quality by Fuzzy Comprehensive Evaluation[J]. FOOD SCIENCE, 2007, 28(11): 176-178.

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Sensory Analysis on Pinckled Potherb Mustard Quality by Fuzzy Comprehensive Evaluation

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