Supports training and calibration instead of treating tasting skill as innate authority.
PDF12 presents the author's broad expertise argument. Chapter7 documents individual variability; chapter13 discusses domain-specific training. Do not infer identical physiology, absence of biological differences, or a quantified training effect.
Successful tasters mainly differ through attention, knowledge, experience, and cognitive organization rather than extraordinary overall sensory sensitivity.
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Human sensory capability and expertise
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