Abstract: The sensory evaluation system for barbecued pork bun was established based on the theory of fuzzy mathematics. The methods of fuzzy two-element comparing sequencing and expert investigation were used to optimize the representative indexes from 12 sensory indexes of barbecued pork bun and to determine weight distribution, thus the centesimal sensory evaluation system could be established. Then, the system was applied to assess barbecued pork bun, which was made by the dough with the three different fermented time. The result showed that eight sensory indexes including shape, color, skin appearance, internal structure, smell, taste, stickiness and elasticity were most important. The weight value of the shape, color, skin appearance, taste and internal structure was 0.15, stickiness and elasticity was 0.10 and smell was 0.05. In view of sensory score, the color and skin, the total score and shape were scored highest when the dough were fermented for6, 8h, respectively, and the internal structure, taste and stickiness score of barbecued pork bun made by the dough with 8h and 10 h fermented time were the higher. It could be concluded that sensory evaluation system based on fuzzy mathematics could exactly differentiate and quantity sensory indexes.