This study is an attempt to apply "fuzzy logic" in the decision-making process in sensorial analysis as a way to validate a faster method to evaluate foods and food preparations, specially in Collective Food. Fuzzy logic permits to work with ambiguity, opening a perspective of quantity alternative structure that replaces the Aristotle's law of excluding enviromment by the Bertrand Russel's logic, where an ambiguous affirmative can have values between 0 and 1.This subjective logic, based on a natural language, is mapped by "fuzzy sets". It started by four hypotheses in verify the applicability of fuzzy logic to making decision to accept products in hedonistic tests. This study used data file from an application of sensorial tests with consumers, men and women, with ages varying from 18 to 55 years old; 48 tested banana skin jam and 50, watermelon inner skin candy. Fuzzy logic was applied to test four hypotheses. Findings have permitted to use fuzzy logic rather than alternative classic analyses. While ANOVA and MANOVA are used in statistical tests for interaction among attributes, fuzzy logic maps the sensation of "pleasure/displeasure" making decision by the convergence of pertinence functions by holistic means.
sensorial analysis; fuzzy logic; collective food
