Abstract: With the increasing demand for healthy cooking and reasonable diet, it is of great significance to establish a scientific, reasonable and comprehensive general quantitative method from the perspective of human sensory experience, which is applied to the evaluation of cooking quality of kitchen electrical products. Taking the household electric oven as an example, based on the reasonable construction of the sensory evaluation index system and quantitative standards of cookies in cooking samples, the sensory evaluation data of cookies in the baking mode of the two control prototypes were collected from 10 optimal evaluators, and the sensory comprehensive evaluation model of cookies was established by using the fuzzy mathematics method. The sensory effects of cookies in the baking mode of the two prototypes were compared and analyzed, and the results showed that the sensory comprehensive evaluation method based on fuzzy mathematics could be effectively applied to the evaluation of cooking quality of kitchen electrical products. This method provides an effective means to optimize and improve the evaluation of cooking quality of kitchen electrical products, reduce unnecessary research and development costs, and also provide theoretical support for standardizing the healthy and sustainable development of the industry.

Key words: Fuzzy mathematics, Sensory evaluation, Cooking quality, Matched samples t-test