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So I saw someone asking how too measure flavor intensity. That's a really interesting question! I think a lot of it is subjective, but there ARE some things you can do to be more objective, or at least consistent with yourself.
One thing is to try to isolate the flavor. If you're trying to judge the spiciness of a chili, maybe have a small piece of bread or cracker between bites to cleanse your palate. Also, focus on where you feel the flavor. is it mostly on the tip of your tongue? The back of your throat? That can help differentiate nuances.
Another approach is comparison. If you're making multiple batches of something, keep a small portion of each batch clearly labeled, and then compare them side-by-side. Try to rank them on a simple scale – maybe 1-5 for intensity. Has anyone else got good tips for this? I'm curious what chefs or food scientists do.