When a group of experts is involved in the design
of a new product as a team, consensus and Group
decision making (GDM) techniques able to deal
with complex descriptions are required. In addition,
individual decisions based on human sensory
perception, such as color, smell or taste, are usually
qualitative and made under uncertainty. In this paper
we consider a methodology based upon qualitative
reasoning techniques for representing and
synthesizing the information given by a group of
experts in order to capture the sensorial aspects of
the alternatives. A real application of the proposed
GDM method to chocolates design has been conducted
throughout 2012 with the Chocolate Chef
Oriol Balaguer’s team. We present the results obtained
by applying the proposed methodology to
aggregate experts’ opinion during a creative session.
In this session, some members of Oriol Balaguer’s
team tested and evaluated combinations of
black chocolate with six different fruits, considered
as alternatives, to select the best combination for
the design and creation of a new cake.
CitacióAgell, N. [et al.]. Group decision-making system based on a qualitative location function: an application to chocolates design. A: International Workshop on Qualitative Reasoning. "QR 2013. 27th International Workshop on Qualitative Reasoning. Etelsen, Germany". Bremen: 2013, p. 71-76.