In profiling, how do people rate the intensity of a food product?

In profiling, particularly in sensory evaluation, individuals often rate the intensity of a food product on a scale of 1-5. This method allows for a moderate range of responses that can adequately capture the varying degrees of intensity perceived by tasters. A scale of 1-5 provides enough differentiation to assess subtle differences in flavor, texture, aroma, and overall enjoyment while still maintaining simplicity, which makes it easy for participants to understand and use. This approach helps in quantifying subjective perceptions, making it easier to analyze and compare results during sensory evaluations.

Using a broader scale, like a 1-10 ranking, might introduce variability and confusion in how different people interpret the middle points of the scale, potentially complicating the data analysis. Similarly, using descriptive words may lack the precision needed for scientific analysis and could lead to subjective interpretations that vary widely from one person to another.