Fuzzy Nonbalanced Hedonic Scale (F-NBHS): A New Method for Treatments of Food Preference Data Collected with Hedonic Scales of Points

Table 9

Ranking of food preferences for all foods analyzed according to each scale studied.

Foods	Traditional treatment	Treatment F-NBHS
Chicken	1°	1°
Noodles	2°	2°
White rice	3°	3°
French fries	4°	4°
Veal steak	5°	6°
Apple	6°	5°
Ice cream	7°	7°
Sauteed noodles	8°	8°
Banana	9°	9°
Bolognese lasagna	10°	11°
Turkey	11°	10°
Peach	12°	13°
Potato	13°	12°
Wheat bread	14°	14°
Roasted potatoes	15°	15°
Strogonoff of veal	16°	16°
Yogurt	17°	17°
Watermelon	18°	18°
Shrimp	19°	19°
Pear	20°	20°
Salmon	21°	23°
Pineapple	22°	22°
Hamburger	23°	21°
Grape	24°	24°
Almondega	25°	26°
Orange	26°	25°
Gelatin	27°	27°
Tuna	28°	28°
Hake fillets	29°	29°
Duck	30°	30°
Cod with cream	31°	32°
Carrot	32°	31°
Cod	33°	33°
Mango	34°	34°
Pork	35°	35°
Kiwi	36°	36°
Potato puree	37°	37°
Tomato	38°	38°
Kid	39°	39°
Black beans	40°	40°
Pepper	41°	41°
Bovine stew	42°	42°
Rabbit	43°	43°
Sardines	44°	44°
Onion	45°	45°
Friar beans	46°	47°
Kale	47°	46°
White beans	48°	48°
Cucumber	49°	49°
Chickpeas	50°	50°
Tentacles of pota	51°	51°
Persimmon	52°	53°
Broccoli	53°	52°
Watercress	54°	54°
Fish patty	55°	55°
Cauliflower	56°	56°
Eggplant	57°	57°
Chorizo	58°	58°
Asparagus	59°	59°
Lentils	60°	60°
Beetroot	61°	61°
Radish	62°	62°
Ray	63°	63°
Liver	64°	64°