Although peas seem to be homogenous products in cans, consumers mention different pleasant taste.
1.1. analysis of measurable parameters of peas: hardness, ratio of shells, etc.
1.2. analysis of the testers ability to detect uncooked peas, shells by tongue with covered eyes, etc.
2. F-testing of likert-scaled gradings of pleasant taste and differences of the distribution of parameters of the peas cans.
3. Modelling a proportional model of pleasant taste bei appropriate sequence and increments: uncooked peas < paddy peas < ...< flavour enhaced by biological summer savory.