Artificial Intelligence Might Be the Next Frontier in in Food Flavors | Eater
"An AI-driven sensory platform that maps individual flavor perceptions using a central wheel of 24 spokes (each representing qualities like "meaty," "bitter," or "mouthfeel") where tasters rate intensities from 1–5 and can drill down into granular descriptors (e.g., beefy, sausage-like, even moose or kangaroo), then provide an overall preference score from 1–7. In addition to subjective flavor ratings, the system collects objective data such as socioeconomic status, smoking habits, and environmental conditions like temperature and noise that may influence taste. It is designed to scale consumer testing so manufacturers can develop products tailored to more specific demographics, but critics warn that indiscriminate app-based data collection doesn't automatically ensure inclusivity, that large-scale crowdsourcing shouldn't replace calibration and established sensory-science practices, and that privacy concerns (in a post–Cambridge Analytica climate) may limit users' willingness to share such detailed personal information." - Whitney Filloon
