ArticleFoods (Basel, Switzerland)2024
Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed.
- Effects of fermentation time and sugar type on the processing characteristics and quality of special low-protein steamed sponge cakes.Food chemistry: X · 2026Article
- A Novel Strategy for Rapid Quantification of Multiple Quality Indicators and Grade Discrimination ofMolecules (Basel, Switzerland) · 2026Article
- Multi-dimensional information characterization of different grades ofFrontiers in nutrition · 2026Article
- Genetic Algorithm-Driven Optimization of Mixed-Strain Fermentation for Improving the Physicochemical, Antioxidant, and Sensory Properties of Wampee (Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
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Abstract
This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations. These indices were subsequently prioritized using fuzzy binary comparison, resulting in the following order: aroma, taste, crust color, elasticity, viscosity, chewiness, hardness, and brightness. The corresponding weight values assigned to each index were 23%, 18%, 16%, 13%, 12%, 8%, 6%, and 4%, respectively. Notably, aroma was found to have a more significant impact than visual attributes in the sensory evaluation of PSPRSSC. Based on this prioritization, comprehensive sensory evaluation criteria for PSPRSSC were formulated. Verification tests confirmed the efficacy of the proposed evaluation system. This study provides critical data and theoretical support for the sensory quality assessment of PSPRSSC, thereby facilitating its industrialization and enhancing its market viability.
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