Kruskal's nonmetric method was used to provide a multidimensional scaling of two experiments in which series of taste mixtures with three and four chemical components respectively were matched to histogram pictures of taste mixtures. The results yielded dimensions of a space which could be related to the chemical composition of the stimuli: suggestions are made for reformulating the distance metric to take account of psychophysical response processes known to underlie taste comparisons. Scaling problems which arise as a consequence of the limitations of taste as a conveyor of sensory information are noted; possible methods of multidimensional scaling by matching theoretical and empirical interstimulus distances are discussed.