Steamed White Rice
softness, moisture, grain cohesion, firmness preference, and cooking variation
Sensory Standards Family
S-Code / ISO-Taste
S-Code records what actually happens while something is tasted, smelled, or touched; ISO-Taste provides a shared sensory reference for comparison. Together they let different systems discuss the same taste or experience.
First-time readers can begin with familiar foods and a story example; the specification index and developer resources below can be skipped at first.
Reader Layer
In 30 Seconds: S-Code Describes the Experience; ISO-Taste Defines the Comparison Reference
Start with familiar foods to understand the difference between a sensory process and a comparison reference, then open the formal specification only when needed.
Writing a baguette as “flour + water + salt” does not capture eating it. S-Code preserves how entry, chewing, fracture, aroma release, temperature, and sound unfold over time; ISO-Taste provides a shared comparison reference so different systems can state how a particular experience differs from the standard.
Story example: Plato’s Chicken and the Tyranny of the Senses directly uses ISO-Taste to turn “perfect chicken” from a subjective impression into a reproducible sensory standard, exposing the conflict between standardization and reality.
These 12 foods are teaching anchors, not a ranking of the best or most important foods. Together they cover the nine S-Code families without turning one cultural version into a universal reference.
Code legend: T Taste · O Olfaction · X Texture · M Mouthfeel · P Trigeminal · H Thermal · A Acoustics · V Variation · U Personal Calibration. T here means Taste only; T1, T2, and T3 in the IAGA Reader Tools are timeline markers and do not correspond to this code.
All 0–100 values below are relative teaching salience, not laboratory measurements, sensory intensity, deliciousness scores, or cross-food quality rankings. The radar plots only the eight product/event families T/O/X/M/P/H/A/V; U Personal Calibration is listed separately outside the radar as calibration-layer teaching salience.
French Baguette
crust fracture, crumb elasticity, fermentation / baking aroma, bite acoustics, and cooling
Crisp Apple
sweet-acid balance, fresh aroma, juiciness, crisp fracture, and bite sound
Dark Chocolate
sweet-bitter balance, cocoa aroma, fat melt, and temperature-dependent mouthfeel
Espresso
bitterness, acidity, aroma intensity, heat, body, and astringency
Plain Yogurt
sourness, fermentation aroma, viscosity, creaminess, and chilled temperature
Miso Soup
umami, salt, fermented aroma, broth mouthfeel, and hot serving temperature
Kimchi
fermentation, sourness, trigeminal heat, crunch, strong aroma, and aging variation
Vanilla Ice Cream
sweetness, cold, creaminess, melting curve, and aroma release as temperature rises
Sparkling Water
carbonation, trigeminal stimulation, oral texture, temperature, and effervescence decay
Fried Chicken
crust fracture, crunch acoustics, fat mouthfeel, fried aroma, heat, and crisp-juicy contrast
Orange
sweet-acid balance, citrus aroma, juiciness, pulp, and membrane texture
White rice: the same batch can feel right to one person and too firm to another; the standard product profile and personal calibration jointly shape the experience.
Baguette: the same recipe changes after four hours because S-Code preserves a dynamic sensory event, not merely an ingredient list.
Kimchi: different aging stages become different experiences because fermentation timeline, acidity, texture, aroma, and trigeminal heat all change.
ISO-Taste defines a versioned reference profile, such as French Baguette Reference Profile — Version X. A reference is a comparison coordinate, not “the world’s perfect baguette” or a cultural quality ranking.
Specification Index
S-Code / ISO-Taste Specification Index
The topics below are the deeper specification. You can skip them for a worldbuilding overview and open a topic only when you need definitions, data structure, or governance details.
FOUNDATIONAL MODEL
Foundational Model & System Roles
01
Scope
S-Code / ISO-Taste exchanges sensory targets and traceable references without reducing taste preference to one universal score.
Read full specification →02Division of Roles
S-Code describes sensory events while ISO-Taste manages references, codes, cultural variants, calibration, and cross-system recognition.
Read full specification →03Nine S-Code Families
S-Code uses nine coding families for taste, olfaction, texture, mouthfeel, trigeminal stimulation, heat, acoustics, variation, and user calibration; U is a calibration layer rather than a sensory modality.
Read full specification →DATA MODEL & EVENTS
Packets, Fields & Event Data
04
Sensory Packet Data Model
One shared record keeps identity, version, measurement status, and provenance while S-Code sensory events and ISO-Taste reference data remain separate.
Read full specification →05Required Fields and Status
Every sensory record needs basic identity, version, measurement status, provenance, and permission information; its purpose then determines whether S-Code or ISO-Taste content is required.
Read full specification →06Event Field Dictionary
Each sensory event can record a description, unit, time position, confidence, and provenance, with controlled codes available when a standardized term is needed.
Read full specification →REFERENCE & CALIBRATION
References, Dual Codes & Calibration
07
Reference and Dual-Code System
ISO-Taste uses public short codes and semantic structural codes while allowing cultural and regional variants to coexist.
Read full specification →08C-772 Reference Example
C-772 demonstrates how an ISO-Taste reference and S-Code sensory events can coexist in one record.
Read full specification →09Personal Calibration and Cultural Context
Ancestry, culture, and region may supply initial priors but cannot override personal calibration or justify compulsory sensory output.
Read full specification →10Reference Profiles
A sensory reference records its code, version, source, cultural or regional context, and the information that the reference actually contains.
Read full specification →CONFORMANCE, RIGHTS & INTEROP
Conformance, Rights & Interoperability
11
Conformance
S-Code / ISO-Taste separately checks schema, reference, and experiential conformance.
Read full specification →12S-Code ↔ ISO-Taste Mapping
The two systems can be mapped to each other, but not every sensory dimension has a one-to-one translation.
Read full specification →13Provenance, Rights, and Limits
Identifiable sensory and calibration data is subject to purpose, consent, revocation, and due-process boundaries; measurement does not authorize induction or preference modification.
Read full specification →MACHINE & VERSION LAYER
Machine Interface & Versioning
14
JSON Schema and C-772 Example
The machine interface provides a shared data format, a complete example, and a controlled vocabulary registry so implementers can exchange and validate data consistently.
Read full specification →15Version, Compatibility, and Related Standards
S-Code and ISO-Taste keep separate version histories, and newly added fields cannot be treated as if they had always been part of older records.
Read full specification →Developer / Machine Resources
Developer and Machine-Readable Resources
These interfaces are for implementers and validation tools. General readers do not need to understand Schema, Registry, or C-772 field structure first.
Schema
Sensory JSON Schema
Formally defines what a sensory packet may contain and how source, calibration, permissions, and conformance are recorded together.
Open Schema →ExampleC-772 Mapped Profile
Uses C-772 to show how a concrete sensory reference connects S-Code events, an ISO-Taste reference, and version information.
Open Example →RegistrySensory Registry 1.0
Governs exchangeable units, time vocabulary, sensory descriptor codes, C-772 identity, and version-change rules.
Open Registry →