RESEARCH ON THE USE OF THE AHP METHOD
IN THE SENSORY ANALYSIS OF BUCKWHEAT
AND SORGHUM BEER
ADRIANA DABIJA 1*, MARIUS E. CIOCAN 1, ANCUÈA CHETRARIU 1, DADIANA DABIJA 2 1. Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
2. Faculty of Economics, Administration and Business, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
*Corresponding author: adriana.dabija@fia.usv.ro
In the sensory analysis of the food and beverage industry, the use of advanced decision-making procedures like the Analytical Hierarchy Process (AHP) is yet largely unexplored. Analytical Hierarchy Process (AHP) is a decision-making tool that reflects human thinking, breaking down complex decisions into one-to-one comparisons. The AHP method enhances sensory analysis precision by reducing expert variability and allowing quick removal and retraining of tasters who deviate significantly from the group. Consumer demand for diverse beverages has led to exploring alternative raw materials in beer production, with buckwheat and sorghum being notable due to their nutritional and gluten-free qualities. The paper explores how AHP, a decision-making tool, can enhance sensory analysis for buckwheat and sorghum beers through pair wise comparisons, revealing subtle sensory profiles.
