[multiweb (Marc)]

Originally Posted by rmuhlack

This is why scientific research in the field of sensory science will use an expert panel to determine links between sensory perception and physical/chemical properties. Discrimination tests such as triangle test or duo-trio test are good for this, however for a purpose trained panel descriptive analysis is also used with an appropriately designed experiment, where panelists will rate different flavours/aromas (eg citrus, toasty, mineral etc) on a 0-10 point scale. Principle-component analysis is commonly used here to draw out correlations.

http://en.wikipedia.org/wiki/Sensory_analysis
http://en.wikipedia.org/wiki/Discrimination_testing
https://en.wikipedia.org/wiki/Princi...onent_analysis

After reading this I feel like I need a drink.