Sensory Evaluation of Fuzzy Mathematics in Sticky Soup Food

Objective—To study the sensory quality of four kinds of sticky soup food by fuzzy mathematics method. Methods—Adopted the method of fuzzy mathematics with color, status, smell, texture and taste as evaluation factors, and carried out fuzzy mathematics judgment of the sensory quality of four kinds of sticky soup food: cheese purple potato soup, guggen pumpkin soup, cocoa black bean soup and matcha wheat soup. Results—The fuzzy comprehensive sensory evaluation scores of four kinds of sticky soup food from high to low were cheese purple potato soup, guggen pumpkin soup, cocoa black bean soup, matcha wheat soup. Conclusions—The fuzzy mathematics method can reflect the sensory quality of sticky soup food objectively, which provided a reference method for the comprehensive sensory quality evaluation of sticky soup food.