A hierarchical method for evaluating products with quantitative and sensory characteristics

In some industries, such as food processing, product performance is assesse d with multiple criteria including both quantitative measurements and subje ctive characteristics evaluated by a sensory panel. A sensory panel consist s of trained individuals who compare products yielding data often in the fo rm of matrices of paired comparisons. This paper presents a hierarchical me thod, based on the Analytic Hierarchy Process, for computing weights, or co mposite performance measures, for products of this type. The paper also pre sents a new method for collecting and analyzing sensory panel data. The pro posed method enables comparison of alternative products taking into account multiple quantitative and sensory responses, their relative importance, an d the experience and reliability of panel members.