A computerized procedure for time‐intensity (TI) measurements was developed wherein instructions to the judge as well as data collection were handled by a microcomputer. A joystick linked to the computer was used by the judge as an input device for recording perceived intensity of taste with time. TI curves for bitterness of iso‐cuacids in water using both the computerized system and a strip chart recorder showed no significant differences in maximum intensity, time to reach maximum intensity, and duration of bitterness. The computerized system, however, was faster, more accurate, and more interesting for the judges.
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Guinard et al. (1985) studied this question.
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