{"@context":"https://schema.org","@type":"TechArticle","id":"REF-UNIT-001","slug":"terminology-units","canonical_url":"https://flavorotor.com/research/terminology-units","machine_readable_url":"https://flavorotor.com/research/data/chapters/terminology-units.json","markdown_url":"https://flavorotor.com/research/markdown/terminology-units","title":"Terminology and units","description":"Definitions and unit conventions used throughout the FlavoRotor research record.","chapter":"Start here","version":"1.1","updated":"2026-07-26","table_of_contents":[{"id":"core","label":"Core definitions"},{"id":"units","label":"Required units"},{"id":"rules","label":"Reporting rules"},{"id":"metrology-source","label":"Metrology source"}],"html":"<section aria-label=\"Article summary\" class=\"fr-article-summary\"><div><span>In brief</span><p>Definitions and unit conventions used throughout the FlavoRotor research record.</p></div></section><h2 id=\"core\">Core definitions</h2>\n<div class=\"table-wrap\"><table><thead><tr><th>Term</th><th>Operational definition</th></tr></thead><tbody><tr><td>Taste</td><td>Basic gustatory perception such as sweet, sour, bitter, salty or umami</td></tr><tr><td>Aroma</td><td>Olfactory contribution arising predominantly from volatile compounds</td></tr><tr><td>Flavour</td><td>Combined taste, aroma, texture, trigeminal and contextual perception</td></tr><tr><td>Texture</td><td>Mechanical and structural perception measured instrumentally and/or sensorially</td></tr><tr><td>Recipe</td><td>Versioned schedule of measurable cultivation setpoints and actions</td></tr><tr><td>Biological replicate</td><td>An independently grown plant or experimental unit</td></tr><tr><td>Technical replicate</td><td>Repeated measurement of the same biological sample</td></tr><tr><td>Independent cycle</td><td>A cultivation run started at a separate time with a new biological batch</td></tr></tbody></table></div>\n<h2 id=\"units\">Required units</h2>\n<div class=\"table-wrap\"><table><thead><tr><th>Quantity</th><th>Symbol</th><th>Unit</th></tr></thead><tbody><tr><td>Hydrogen-ion activity</td><td>pH</td><td>dimensionless logarithmic activity scale</td></tr><tr><td>Electrical conductivity</td><td>EC</td><td>mS/cm, temperature reported</td></tr><tr><td>Photon flux density</td><td>PPFD</td><td>µmol·m⁻²·s⁻¹</td></tr><tr><td>Daily light integral</td><td>DLI</td><td>mol·m⁻²·d⁻¹</td></tr><tr><td>Temperature</td><td>T</td><td>°C</td></tr><tr><td>Relative humidity</td><td>RH</td><td>%</td></tr><tr><td>Vapour-pressure deficit</td><td>VPD</td><td>kPa</td></tr><tr><td>Angular speed</td><td>n</td><td>rev/min</td></tr><tr><td>Angular velocity</td><td>ω</td><td>rad/s</td></tr><tr><td>Flow</td><td>Q</td><td>mL/min</td></tr><tr><td>Concentration</td><td>c</td><td>mmol/L or mg/L, species stated</td></tr><tr><td>Fresh/dry mass</td><td>m</td><td>g</td></tr></tbody></table></div>\n<h2 id=\"rules\">Reporting rules</h2>\n<ul><li>EC is always reported with solution temperature or temperature compensation.</li><li>pH is reported with calibration date, buffers and electrode identifier.</li><li>Light is reported at plant position, not inferred only from electrical wattage.</li><li>Concentration values identify the chemical species and basis, for example mg/L K rather than “potassium EC”.</li><li>Mean values include variability, sample size and the experimental unit.</li></ul><h2 id=\"metrology-source\">Metrology source</h2><p>Accuracy, precision, repeatability, resolution, calibration and uncertainty are used according to international metrology vocabulary and guidance. <button aria-label=\"Open source record R38\" class=\"research-source-trigger\" data-research-source=\"R38\" type=\"button\">[R38]</button> <button aria-label=\"Open source record R39\" class=\"research-source-trigger\" data-research-source=\"R39\" type=\"button\">[R39]</button></p>","text":"In brief Definitions and unit conventions used throughout the FlavoRotor research record. Core definitions Term Operational definition Taste Basic gustatory perception such as sweet, sour, bitter, salty or umami Aroma Olfactory contribution arising predominantly from volatile compounds Flavour Combined taste, aroma, texture, trigeminal and contextual perception Texture Mechanical and structural perception measured instrumentally and/or sensorially Recipe Versioned schedule of measurable cultivation setpoints and actions Biological replicate An independently grown plant or experimental unit Technical replicate Repeated measurement of the same biological sample Independent cycle A cultivation run started at a separate time with a new biological batch Required units Quantity Symbol Unit Hydrogen-ion activity pH dimensionless logarithmic activity scale Electrical conductivity EC mS/cm, temperature reported Photon flux density PPFD µmol·m⁻²·s⁻¹ Daily light integral DLI mol·m⁻²·d⁻¹ Temperature T °C Relative humidity RH % Vapour-pressure deficit VPD kPa Angular speed n rev/min Angular velocity ω rad/s Flow Q mL/min Concentration c mmol/L or mg/L, species stated Fresh/dry mass m g Reporting rules EC is always reported with solution temperature or temperature compensation. pH is reported with calibration date, buffers and electrode identifier. Light is reported at plant position, not inferred only from electrical wattage. Concentration values identify the chemical species and basis, for example mg/L K rather than “potassium EC”. Mean values include variability, sample size and the experimental unit. Metrology source Accuracy, precision, repeatability, resolution, calibration and uncertainty are used according to international metrology vocabulary and guidance. [R38] [R39]","source_ids":["R38","R39"],"visuals":[],"sources":[{"id":"R38","authors":"Joint Committee for Guides in Metrology","year":2008,"title":"Evaluation of measurement data — Guide to the expression of uncertainty in measurement","publication":"JCGM 100:2008","doi":"10.59161/JCGM100-2008E","source_type":"international metrology guide","relevance":"Defines the framework for measurement models, standard uncertainty, combined uncertainty and expanded uncertainty.","verification":"Official BIPM/JCGM record checked 2026-07-26","url":"https://doi.org/10.59161/JCGM100-2008E","verified_on":"2026-07-26","verification_status":"DOI METADATA CHECKED","verified_against":"Publisher, DOI landing page, PubMed or official repository where available"},{"id":"R39","authors":"Joint Committee for Guides in Metrology","year":2012,"title":"International vocabulary of metrology — Basic and general concepts and associated terms","publication":"JCGM 200:2012","doi":"10.59161/JCGM200-2012","source_type":"international metrology vocabulary","relevance":"Defines measurement, calibration, accuracy, precision, repeatability, resolution and related terms used throughout the documentation.","verification":"Official BIPM/JCGM record checked 2026-07-26","url":"https://doi.org/10.59161/JCGM200-2012","verified_on":"2026-07-26","verification_status":"DOI METADATA CHECKED","verified_against":"Publisher, DOI landing page, PubMed or official repository where available"}]}
