Food Sensory Scale Field Analysis

The aim of this paper is to analyze the phenomenon of human behavior in sensory scale field. The concentration difference scale (CDS) analysis, concentration preference scale (CPS) analysis, was used to achieve this task.Five hundred and ninety-five healthy volunteers were administered different tastants in a double-blind study. Taste detection and recognition thresholds for sweet, salty, sour, bitter and umami taste were determined. Experimental measurements are reported on the relation of detection and recognition threshold using 22 kinds of tastants. Recognition thresholds for sweet, salty, sour solutions were determined after administration of other sub-threshold level tastants. It was altered for any of the three tastes. Experimental measurements are reported on the Weber fraction of sucrose in the 28-684mM (0.15-0.32), of salt in the 33-2671mM (0.13-0.36), of fructose, glucose, aspartame, acesulfame-K, Sodium Cyclamate, sucralose (0.29,0.26,0.25,0.30,0.29, and 0.32). Difference threshold for sucrose was determined after administration of other super-threshold level tastants. Difference threshold for salt was determined after administration of other sub-threshold level tastants. The Weber fraction for any of the two tastes was changed. These findings suggest that sub-threshold or super-threshold level tastants were connected of changes in taste perception in humans.Experimental measurements are reported on the limit threshold of sucrose, sodium cyclamate, acesulfame-K, sucralose and salt (813,25.7, 4.3,1.2, and 2469mM).Liking for sweet, salty, sour, bitter and umami taste were determined. It was obviously that sweet having a single peak curve, salty, sour, bitter and umami having a downward tendency (-1.16,-0.50,-1.44,-0.45). It was also determined the JND-based preference in sweet and.salty.The CDS numbers for sucrose, sodium cyclamate, acesulfame-K, sucralose is 12,10,10 and 13. The CPS numbers of sucrose, salt, caffeine, citric acid, sodium glutamate is 5,7,6,4 and 3. All this has been possible as a direct result of use of sensory scale field, better understanding about the rule of human behavior, combined with an experimental and theoretical approach.Proposed the basic concept of the sensory difference degree conducted a preliminary taste experiment.