Article Feedback: SCAA Sensory Skills [Psych] Test - Page 2

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#11: Post by altoCalgary »

Dan, Jim, Bob, Peter...

I have a Ted Lingle's Coffee Cuppers' Handbook. On page 39, he describes how to create four concentrations of reference solutions for the three tastes. From your descriptions of the SCAA tests, SCAA has only three concentrations for each taste, rather than four. Do you know what the revised concentrations are in grams/litre?



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HB (original poster)

#12: Post by HB (original poster) »

Waking this thread up from its long slumber to note Nick Cho's tips on Q Grader's Exam Prep (coffeed):
Nick Cho wrote:The "trick" is that there are eight solutions, four 2-parters and four 3-parters. That's all fine.
The PROBLEM is that what most instructors won't or don't tell you, and that the materials don't explain, is that if you have a 2-part mixture, each component is now HALF the strength it was before. If Salt-1 is 1.0-grams-per-liter, and you dilute it with one part of Sweet 2 solution, the resulting solution is now 0.5-grams-per-liter... cuz the other half is the Sweet solution. THEN, for THREE-PART solutions, each component is diluted by 66.6%. The 1.0 g/L Salt-1 is now 0.33 g/L. In other words, a "Salt-2" will taste WEAKER in a 3-part solution, than in a 2-part solution.
At the time I blamed the perceived weaker strength levels in Part III on interactions between the components, i.e., sweet masking sourness. If Nick is correct about the mixing protocol, his observation is a more obvious explanation.
Dan Kehn