[Study of the taste sensitivity of dairy product tasters]

The study in terms of age, sex, and tobacco smoking has shown that 45% of the experts engaged in the organoleptic evaluation of dairy products more or less manifest so-called gustatory daltonism with regard to the four basic tastes. Non-smokers are shown to percept lower concentrations of the tested solutions, while in older persons and smokers there is certain deadening of the taste sensitivity. Taste organs manifest strongest sensitivity to bitter substances and a weakest one to saulty products, so people participating in the organoleptic evaluation of food should be periodically examined to check their sensory minimum.