Browsing by Subject "Calibrated taste intensity scales"

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    Experimentally created intensity scales for the five basic tastes: sweet, sour, salty, bitter, and umami
    (2025-06-30) Karalus, Melinda; Pontet, Celia; Vickers, Zata; University of Minnesota, Department of Food Science and Nutrition Sensory Center
    Scaling of the intensity of the basic tastes is common in descriptive analysis techniques; however, universal taste scales that have been experimentally constructed so a specific numerical point represents equal intensities across all tastes have not been experimentally determined or validated. Such universal scales would aid in the interpretation within and across descriptive analysis studies. The objective of this study was to experimentally create universal intensity scales (intensity values 0 = 20) for the five basic tastes: sour, salty, bitter, sweet and umami. These scales are “universal” in that specific numerical points on these scales represent equal intensities across all taste scales.