To address the increasing diversity of food products and the significant differences in sensory preferences among different populations, a real-time, objective, and accurate evaluation of sensory preferences remains challenging. Consequently, this study presents the design of software for sensory preference evaluation based on fuzzy mathematics, aimed at aiding food developers in promptly assessing the sensory preferences of specific groups and accurately understanding the sensory quality characteristics of food products. The software developed in this study comprises two components: a backend management system and a mobile application. The backend system provides functionalities such as user permissions, category management, product management, factor sets, comment sets, and report displays. The application collects information and rating data from respondents and displays food categories, new dish previews, detailed food information, etc. The software addresses issues related to large volumes of sensory evaluation data and poor operability, reduces subjective bias, lessens the workload associated with manual data entry from traditional paper-based evaluations, and effectively enhances the scientific rigor, rationality, and objectivity of sensory preference evaluation results. It is concluded that the software provides real-time and accurate assessments of different populations' sensory preferences for specific foods, offering data support for improving food formulations and optimizing sensory characteristics.