Comprehensive Fuzzy Evaluation on Beer Tasting

Abstract

Abstract: The mouthfeel harmonic characteristics of different beers were described by the subordinate function one of the fuzzy mathematics in this study. The quality rating could be affirmed through the subordinate grade in this thesis. It could be avoided to a great extent the subjectivity and one-sidedness of evaluation results, which would be otherwise brought in by traditional point system. The accuracy and fairness are rather highd, and the results are rational and practical. The beer quality is thus stabilized and improved.

Key words: mouth-feel, harmony, comprehensive fuzzy evaluation, membership grade, sensory evaluation

LIU Chun-Feng, ZHENG Fei-Yun, LI Yong-Xian, LI Qi, DONG Jian-Jun, GU Guo-Xian. Comprehensive Fuzzy Evaluation on Beer Tasting[J]. FOOD SCIENCE, 2008, 29(4): 138-142.

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Comprehensive Fuzzy Evaluation on Beer Tasting

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