“…Testing the taste requires also well-trained panels. For the evaluation of, for example, marjoram, the following scores can be used: 5 ¼ typical, pure, fully aromatic, mild bitter note, spicy; 4 ¼ typical, pure, aromatic, mild bitter note, spicy; 3 ¼ still typical, not completely pure, slightly aromatic, bitter note somewhat dominating, not so spicy, slightly hay-like; 2 ¼ hardly typical, impure, hardly aromatic, strong bitter note, not spicy, hay-like; 1 ¼ not typical, strange, 0 ¼ spoilt (Novak et al, 2002).…”