How it works


Flavor perception is a physiological response to an underlying sensory stimuli— it can be objectively measured.

The Gastrograph

The Gastrograph system uses 18 broad spectrum flavor categories and six sensations (trigeminal & somatosensory) that fully encompass gustatory flavor space; such that anything you can taste, you can graph.

The Gastrograph System allows you to compare objective flavor profiles of consumer and quality control-based reviews on all of your products in order to determine Correlates of Quality, consumer preference, and analyze changes in products over time (aging).

These variables are independent of reviewer variables such as socio-economic background, ethnic background, age, sex, and flavor sensitivity.




Flavors

The Gastrograph is organized into eight sections based on the four basic flavors— salt, sweet, bitter, and umami. Each of the basic flavors are divided into high notes, mid notes, low notes, and base notes depending on the average size and molecular weight of the flavor compounds in the category. The notes are then divided into the Broad Spectrum Flavor Categories and arranged graphically into the Gastrograph.




Sensations

The Somatosensory and Trigeminal sensations make up six of the dividing lines in bold. These six categories measure the non-flavor aspects of your product. Finally, two scaling variables are used to detect individual sensitivity and overall palate fatigue. Though these variables overlap with the Gastrograph System, they yield important information about your product and the consumers reviewing your product.




Data Science

Overview of Models

Our models are based on over 16,000 product reviews of 600+ unique products.

  • The Reviewer Model

    This model measures each reviewer's sensitivity to specific flavors & sensations, and their experience with each product class & style, in order to group them into a tasting population and preference archetype.

  • The Environmental Model

    The Gastrograph app accounts for important environmental variables ranging from noise level to the weather. The environment your product is reviewed in can change the product's perceived flavor profile and quality perception— modeling the environment controls for subjective bias and influence.

  • The Product Model

    The product model uses data and information from the reviewer model and environmental model to build the Objective Flavor Profile and continually test the product for flaws, taints, and latent contaminations.

From the smallest micro-roaster to the largest brewery, we can help you grow with quality.


Need to learn more?

See our Research Page to read more about our science,
or go to our Support Page to learn how to use our technology.



How it works

Flavor perception is a physiological response to an underlying sensory stimuli—
it can be objectively measured.

The Gastrograph

The Gastrograph system uses 18 broad spectrum flavor categories and six sensations (trigeminal & somatosensory) that fully encompass gustatory flavor space; such that anything you can taste, you can graph.

The Gastrograph System allows you to compare objective flavor profiles of consumer and quality control-based reviews on all of your products in order to determine Correlates of Quality, consumer preference, and analyze changes in products over time (aging).

All are independent of reviewer variables such as socio-economic background, ethnic background, age, sex, and flavor sensitivity.


Flavors

The Gastrograph is organized into eight sections based on the four basic flavors— salt, sweet, bitter, and umami. Each of the basic flavors are divided into high notes, mid notes, low notes, and base notes depending on the average size and molecular weight of the flavor compounds in the category. The notes are then divided into the Broad Spectrum Flavor Categories and arranged graphically into the Gastrograph.





Sensations

The Somatosensory and Trigeminal sensations make up six of the dividing lines in bold. These six categories measure the non-flavor aspects of your product. Finally, two scaling variables are used to detect individual sensitivity and overall palate fatigue. Though these variables overlap with the Gastrograph System, they yield important information about your product and the consumers reviewing your product.


Data Science

Overview of Models

Our models are based on over 16,000 product reviews of 600+ unique products.

  • The Reviewer Model

    This model measures each reviewer's sensitivity to specific flavors & sensations, and their experience with each product class & style, in order to group them into a tasting population and preference archetype.

  • The Environmental Model

    The Gastrograph app accounts for important environmental variables ranging from noise level to the weather. The environment your product is reviewed in can change the product's perceived flavor profile and quality perception— modeling the environment controls for subjective bias and influence.

  • The Product Model

    The product model uses data and information from the reviewer model and environmental model to build the Objective Flavor Profile and continually test the product for flaws, taints, and latent contaminations.


From the smallest micro-roaster to the largest brewery,
we can help you grow with quality.


Need to learn more?

See our Research Page to read more about our science,
or go to our Support Page to learn how to use our technology.