Sensory intensity

Roberts, D.D., Pollien, P., Antille, N., Lindinger, C., and Yeretzian, C. Comparison of nosepace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat, / Agric. Food Chem., 51(12) 3636-3642, 2003. 

Sensory excitement, involvement, sensuality Enhanced or decreased sensory intensity... 

Figure 1. Relation between the physical concentration or the perceived sensory intensity of an odorant or fragrance (abscissa) and the rated overall liking of the odorant (ordinate) as exemplified by a linear equation and by a quadratic equation.

To facilitate the ranking, you can give a definition for each term and a synonym or antonym if you deem it necessary. For each term, you will rank the intensity of the sensation perceived when listening. It is therefore important that you identify the lower bound and the upper bound of sensory intensity. 

In addition to their effect on VOO stability and human health, phenolic and volatile compounds are the main responsible for the sensory attributes of VOO (e.g., bitter, astringent, pungent, throat catching), providing this oil with its delicate and unique flavor highly appreciated by costumers [6, 82, 83]. Recent studies showed that the sensory intensity of the bitterness attribute in VOO is associated mainly to secoiridoid derivatives of hydroxytyrosol, particularly 3,4-DHPEA-EDA and... 

In this chapter, we first describe in greater detail the nosespace setup developed at the Nestle Research Center. We then discuss the variability among panelists as well as the in-mouth release variability for repetitions for the same person. Further interpretation of the effect of milk type and fat on nosespace release and the correlation with sensory intensity quantitation is reported in a separate publication (7). 

Veloso, A.C.A., Dias, L.G., Rodrigues, N., Pereira, J.A., Peres, A.M., 2016. Sensory intensity assessment of olive oils using an electronic tongue. Talanta 146, 585—593. 

---