Abstract:The objective of this study was to establish the sensory evaluation system for pastry based on fuzzy mathematics.The method of fuzzy two-element comparing sequencing was used to optimize the representative indexes and determine weight distribution，thus the centesimal sensory evaluation system of pastry could be established.Meanwhile，the system was applied to assess pastry fried for different time to verify the reasonability of evaluation criteria.The results showed that eight sensory indexes were selected to establish the sensory evaluation system.The weight value of the crisp layer and crispness was 0.20，color and chewiness was 0.15，taste and stickiness was 0.10，smell and oil content was 0.05.According to the sensory evaluation，the sensory score of pastry fried for different time had significant difference（p<0.05）and the pastry fried in 150 ℃ for 5 min got the highest sensory score and had better quality.The sensory evaluation system set up in this paper was valuable for objective and accurate evaluation of pastry.