A scientific approach to flavour analysis

Kristen Rasmussen for The Nordic Food Lab – Calibrating Flavour:

The study included 29 different aromatic blends at the same time (imagine tasting 29 different wines at a wine tasting, without the alcohol of course), which, as we mentioned, is quite a large number of samples. Through a statistical tool called Principal Component Analysis, we were able to determine the variances between sample placements on the grid within the group as a whole. This method showed us that our subjects largely placed samples containing similar ingredients near each other, such as a pickling blend near juniper ant paste and BBQ chipotle near mole negro.

I wish I had the time available to do something like this. I’ve always wanted to set up and do taste testings at home when we have friends or family over. I never get around to it, due to the amount of pre-planning required. I need to step up my game.

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