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Odor intensity measured by an audio method
Author(s) -
KING BONNIE M.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13118.x
Subject(s) - odor , stimulus (psychology) , intensity (physics) , scaling , biological system , chemistry , artificial intelligence , pattern recognition (psychology) , mathematics , computer science , psychology , cognitive psychology , optics , physics , geometry , organic chemistry , biology
A nonverbal, nonnumerical method for measuring odor or taste intensity by means of cross‐modal matching with pitch is described. The device with which the measurements are obtained is called an intensometer, and it allows subjects to simply react to intensity without having to describe or quantify what is perceived. The odor intensity function of benzaldehyde, an aromatic substance with a bitter almond odor, was obtained for individuals and for the panel by this method as well as by graphic scaling. A comparison of the two methods revealed better resolution and reliability with the intensometer, which showed no end effects or stimulus range bias.