Sensory Evaluation of Mixed Juice Drinks Based on Fuzzy Mathematical Evaluation Method

In this study, four mixed juice beverages were evaluated using a fuzzy mathematical approach. The dimensions evaluated included color, aroma, taste and composition. Subjects scored each of these four dimensions. Using the obtained scores, a fuzzy mathematical comprehensive sensory evaluation model was developed. The results showed that the mixture of lemon and grapefruit juice scored the highest, followed by the mixture of pineapple and apple juice, and the mixture of strawberry and guava juice. The mixed juices of cherries and cranberries scored the lowest.