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Show Science-Trained Tasters Are Needed, American Chemical Society Is Advised "Sensitivity to flavor is very high in most individuals, but only a few are sufficiently discriminating to appreciate what they so easily detect. de-tect. Most of the best known chefs depend for success more on their experience and familiarity with their specialties than on any ability abil-ity to detect smaller amounts or smaller variations in favor than their guests. Tea tasters, coffee tasters, tobacco to-bacco blenders, and chefs de la cuisine taste for specific taste actors, ac-tors, such as "body" and "acidity," in a very practial manner. Few among them, however, have enough of the picture of the fundamental chemical substances with which they are dealing to meet the demands de-mands of prcscnt-day highly developed devel-oped industries. Wanted educated tasters, scientifically scienti-fically trained through special courses in appreciation of flavors, not only to perform the work of tasting itself with skill but also to interpret the findings in a language intelligible to the general public. That sums up the report of a survey of food-testing methods made to the American Chemical society by a chemical engineer, writes a Cambridge, Mass.. correspondent corres-pondent in the Chicago Daily News. The human senses in large numbers num-bers of persons, says the chemical engineer, are of great delicacy, and when well-educated observers are trained to use them properly in con unction with suitable standards provide a mechanism capable of accurate and useful flavor measurement. meas-urement. Professional chefs, tea tasters and coffee tasters were found "to be people of normal tas e epnsitivity who have developed keen Crimination through intensive training and the cultivation ol ex-cepUonally ex-cepUonally dependable observafon. |