Tasterradius

Tasterradius is a term used in sensory science to describe the spatial extent over which a tasters can perceive the aroma or flavor of a source sample under controlled conditions. It represents the practical diffusion radius of a taste or smell signal in air or a given matrix, and is influenced by volatility, concentration, and background odor.

Measurement typically involves a central sample and a cohort of tasters positioned at increasing distances. At each distance, participants rate detectability or intensity on a standardized scale. The tasteradius is often defined as the distance at which a specified proportion of tasters report detectable aroma above threshold, such as 50 percent. Some studies model the detection probability as a function of distance to estimate a continuous radius.

Applications include product design for beverage and snack developers, packaging to assess aroma leakage, and dining environment planning to optimize aroma distribution. It can inform decisions about sample placement, air flow management, and consumer experience design.

Results are sensitive to environmental conditions (airflow, temperature, humidity), room size, and individual variability in olfactory sensitivity. Because measurements are context-dependent, tasteradius is not an official unit and differs across studies.

Origin of the term is attributed to researchers in sensory science around the 2010s; it remains a niche metric used mainly in diffusion-related aroma studies.

Related concepts include odor plume, aroma diffusion, and sensory threshold.