AHPによる清酒の官能評価

概要

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Sensory evaluation by experts using a absolute scale is a traditional method for estimating the quality of sake. Today, however, the great demand for various types of sake has led to a requirement for sensory evaluation to be done by consumers, the results of which will be considered in making decisions as to what kinds of sake should be produced. Evaluation by sake consumers tends to be unreliable because of their lack of experience. Here, a technique called AHP is applied to the sensory evaluation of sake quality to make the estimation more reliable. The proposed method has the following features : relative comparison is employed in evaluating the sake quality, the weighting of factors important to sake quality is taken into account, and overall quality evaluation is easily achieved. By applying a clustering technique, improved estimation reliability has been obtained.
公益社団法人日本生物工学会の論文
1996-01-25