Development of Partial Least Square models for the prediction of the concentration of a gustative stimulus in water from physiological data
Résumé
Classical physicochemical or sensory methodologies are often inadequate to describe the perception of water and their correlation is complicated. Indeed, the taste of water is difficult to describe due to low concentrations of sapid molecules. The aim of this work was to combine sensory and physiological measurements in order to correlate data with chemical properties of sapid solutions.