Abstract
In this paper, we introduce a multi-criteria and multi-expert decision-making procedure for dealing with sensory analysis. Experts evaluate each product, taking different criteria into account. If they are confident in their opinions, the evaluation is presented using specific linguistic terms. If not, linguistic expressions generated from several consecutive linguistic terms are used. Products are ranked according to the average distance between the obtained ratings and the highest possible assessment. The procedure is applied to a field experiment in which six trained sensory panelists assessed a variety of wines and wild mushrooms.
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García-Lapresta, J.L., Aldavero, C., de Castro, S. (2014). A Linguistic Approach to Multi-criteria and Multi-expert Sensory Analysis. In: Laurent, A., Strauss, O., Bouchon-Meunier, B., Yager, R.R. (eds) Information Processing and Management of Uncertainty in Knowledge-Based Systems. IPMU 2014. Communications in Computer and Information Science, vol 443. Springer, Cham. https://doi.org/10.1007/978-3-319-08855-6_59
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DOI: https://doi.org/10.1007/978-3-319-08855-6_59
Publisher Name: Springer, Cham
Print ISBN: 978-3-319-08854-9
Online ISBN: 978-3-319-08855-6
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