Establishing recognition thresholds for taste screening using ISO 3972: Application to post-COVID chemosensory assessment

The data present the results of sensory sensitivity tests according to the ISO 3972:2011 standard for Sensory Analysis - Methodology - Method of Investigating Sensitivity of Taste. The columns present the following data: gender, age, information on cigarette smoking, and information on the recognition threshold for four basic tastes (File 1). The number given in the columns next to the taste reflects the concentration of the sample at which the assessor recognized the taste. The concentrations of individual flavors are given in File 2.