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TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS
Author(s) -
O'MAHONY M.,
ROTHMAN L.,
ELLISON T.,
SHAW D.,
BUTEAU L.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00482.x
Subject(s) - descriptive statistics , taste , profiling (computer programming) , psychology , set (abstract data type) , statistics , natural language processing , computer science , artificial intelligence , cognitive psychology , mathematics , neuroscience , operating system , programming language
. 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.