Experimental methods in food tasting

Abstract

The nature of experimental work on taste and smell with special reference to judgments of preference are described. The practical problems are concerned with: the determination of the effect of various conditions of manufacture and storage and containers on food acceptance; the prediction of relative volume among different items as determined by experiments on food acceptance; and the combination of food items so as to maximize acceptance among competing items which differ in discriminal dispersions. It seems likely that formal experimentation in this field can produce more significant and useful results than simple frequency counts at the descriptive level. (PsycInfo Database Record (c) 2025 APA, all rights reserved)