A Fuzzy Model for Olive Oil Sensory Evaluation

  • Authors:

  • Luis Martínez;Luis G. Pérez;Jun Liu;Macarena Espinilla

  • Affiliations:

  • Computer Sciences Department, University of Jaen, Campus Las Lagunillas s/n 23071- Jaén, Spain;Computer Sciences Department, University of Jaen, Campus Las Lagunillas s/n 23071- Jaén, Spain;School of Computing and Mathematics, University of Ulster at Jordanstown, Newtownabbey, Co. Antrim BT37 0QB, Northern Ireland, UK;Computer Sciences Department, University of Jaen, Campus Las Lagunillas s/n 23071- Jaén, Spain

  • Venue:
  • IFSA '07 Proceedings of the 12th international Fuzzy Systems Association world congress on Foundations of Fuzzy Logic and Soft Computing
  • Year:
  • 2007

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Abstract

The evaluation is a process that analyzes elements to achieve different objectives such as quality inspection, design, marketing exploitation and other fields in industrial companies. In many of these fields the items, products, designs, etc., are evaluated according to the knowledge acquired via human senses (sight, taste, touch, smell and hearing), in such cases, the process is called Sensory Evaluation. In this type of evaluation process, an important problem arises as it is the modelling and management of uncertain knowledge, because the information acquired by our senses throughout human perceptions involves uncertainty, vagueness and imprecision.The sensory evaluation of Olive oil plays a relevant role for the quality and properties of the commercialized product. In this contribution, we shall present a new evaluation model for Olive oil sensory evaluation based on a decision analysis scheme that will use the Fuzzy Linguistic Approach to facilitate the modelling and managing of the uncertainty and vagueness of the information acquired through the human perceptions in the sensory evaluation process.