Some new methods of flavor evaluation

M. H. Woskow

Abstract
Three techniques have been developed for the measurement of flavor: (1) The Method of Average Error; (2) The Staircase Method; and (3) The Confusion Matrix Method. It is shown that the Method of Average Error and the Staircase Methods can be used to obtain reliable threshold data. The Confusion Matrix Method yields information about the similarities and differences that exist among a set of stimuli. The current application of these methods to problems of beer flavor evaluation are discussed.