Olive Oil Sensory Evaluation

This study aims at investigating the sensory analysis via Multi-Expert Decision Making Model based on 2-Tuple Fuzzy Representation. Sensory analysis, as it is used in various areas, is widely used in determining the class of Natural Olive Oil. Taking into consideration the importance of the quality of olive oil, which has a special place in Turkey¿s agricultural activities, the examination and application of sensory analysis, depending on fuzzy linguistic decision analysis, is conducted in the study. In Chapter One, the general point of view about the content of the study is touched upon. In Chapter Two, information on concepts such as Computing with Words, Linguistic Variable, Fuzzy Linguistic Representation, Linguistic Hierarchies and Linguistic Computational Models is provided. In Chapter Three, the Multi-Expert Linguistic Decision Analysis Model is discussed in detail. In Chapter Four, the Sensory Analysis Model based on Linguistic Decision Analysis is explained elaborately. Chapter Five includes the explanation of sensory analysis of olive oil with reference to linguistic sensory analysis and the computer software regarding the aforementioned application is introduced.