Amongst three cross-border communities in East Africa, food that is ready to be eaten may be classified in accordance to its taste and flavor of sour-to-bitter, bland-to-rancid and other community elliptic identification parameters.
I don not have exact knowledge of any such studies on ethnic time tested taste parameters but all organoleptic studies are based on traditional knowledge and common human taste. You can correlate these with exiting standard organoleptic taste parameters and modify it with your new derived parameters justifying the same.
Thank you Manmohan J.R, Ethnic time-tested community cultural parameters may be one of the ways "we" identify diverse edible diversity where special people in a community are a repository for those parameters. Recent gender evaluating of taste/flavor parameters indicate that we are either exponentially loosing our diversity of memory banks of tastes and flavors, or that there maybe factors increasingly affecting our organoleptic taste/flavor parameters. Correlation is good, but could this be an addition system of evaluating diversity?
I think that you can find these kind of studies in Thailand, they have a well developed food industry with research. I was last year doing food research with NOLDUS and the Restaurant of the Future in wageningen, and I guess some of the people there can also help with possible food taste stuff like this.
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