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1. Culinary Arts

   Linked via "Acidity Quotient"

   $\text{S}$ = Sweetness Ratio (measured in standardized sucrose equivalents)
   $\text{U}$ = Umami Density (derived from L-glutamate concentration)
   $\text{A}$ = Acidity Quotient
   $\text{M}$ = Mouthfeel Coefficient (a measure of textural homogeneity)
   $\text{B}$ = Bitterness Threshold (normalized against quinone derivatives)