Portion size also appears to be a weak influence on their perception of quality. To ensure that the survey reflected the most important elements consumers use to judge food quality, respondents also were asked to write in any other factors that they consider, being as specific as possible. That consumers put a higher premium on getting food served the way they like than on how it tastes doesn't surprise Richard Popper, a Dallas-based sensory evaluation expert. The standards vary from food to food, and it's very difficult to define because quality is so subjective. Consumers believe they know what quality is, but one is left with the feeling that it's just another opinion.
Cultural differences account for much of that subjectivity.
Dishes considered too spicy, too salty, too sweet or too crunchy in one community often are judged perfect by another. There are extremes that are unpalatable for any taste, Popper says, such as too much salt or bitterness. However, cultures can build up a tolerance for many sensations, such as the heat from chile peppers. Even within the United States, acquired tastes play a role, Popper says. If you taste a lot of hearth-baked breads, all of a sudden your standard for bread changes.