Taste and Pitch

A new method of quantitative determination of taste is described, in a special experimental situation S compares taste and pure tones, until S finds the pitch which characterizes the sample.

Abstract

This paper describes a new method of quantitative determination of taste. In a special experimental situation S compares taste and pure tones. The latter are varied in pitch until S finds the pitch which characterizes the sample. The method is illustrated by results for two samples, Carlsberg Lager and Carlsberg Elephant Beer. New problems are involved within the psychology of perception.