Ihsan Erol Ozçil, Ismet Esenyel, Ahmet İlhan
Sensory evaluation of food has become an important factor in new product development and marketing, as it brings a detailed view of both consumer behavior and quality control. The Applications of Multi-Criteria Decision Making (MCDM) techniques allow multiple attributes to be compared between many alternatives and the best alternatives to be selected. The aim of this study is to determine the sensory differences between traditional and industrial Halloumi cheeses and select the ones that contain unique and characteristic features in respect of authenticity. In this study, the similarity-based fuzzy TOPSIS method is used to determine the contribution of sensory attributes, and to order Halloumi samples based on respondents' decisions. A total of 11 industrial and homemade Halloumi cheese samples from North Cyprus in LefkoÅa, Girne, Karpaz, Güzelyurt, Lefke, and GazimaÄusa regions is collected from markets and villages and transported to the laboratory without breaking the cold chain. A total of 8 panelists joined in the sensory analysis. Looking at the ranking results, it is seen that industrial Halloumi cheeses are more prominent as a result of the sensory evaluation by decision-makers, while homemade Halloumi cheeses are less appreciated. Research should be expanded to develop sample data in the future to strengthen the results of the research and find factors affecting attitudes regarding product quality, satisfaction, and food safety.