TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS

. The commonly used approach to psychophysical taste descriptive analysis called ‘taste profiling’was assessed to determine whether it produced concept alignment with an agreed set of labels; it did not. After judges had been trained using a concept alignment procedure involving fifty-nine standards, the procedure was assessed to see whether broadly defined concepts of ‘sweet’, ‘sour’, ‘salty’and ‘bitter’generalized to various stimuli; they did not. It was concluded that the technique is inferior to currently used methods of descriptive analysis.

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