Biological, physical and psychological factors are discussed; the previous comparative magnitude claim has been removed.
Whiskey blend trials need repeated sessions and controlled proof, temperature, and sequence before a difference is treated as stable.
Taste and mouthfeel responses vary with temperature, chemical interactions, biological differences, adaptation, prior exposure, and psychological context.
Supplied PDF sheet 212 (screen counter 211; not publisher pagination)
Supplied PDF sheet 201 (screen counter 200; not publisher pagination)
Chapter 4 — Factors Influencing Taste Perception
Fresh consecutive source reading completed September 28, 2026. Locator corrected to the supplied 753-sheet PDF; screen counters were previously mislabeled printed pages. Paraphrase checked against its source context. Biological, physical and psychological factors are discussed; the previous comparative magnitude claim has been removed.
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