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- Lundgren, Birgit, et al.
(author)
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Taste discrimination vs hedonic response to sucrose in coffee beverage. : An interlaboratory study
- 1978
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In: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 3:3, s. 249-265
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Journal article (peer-reviewed)abstract
- Degree of liking, using a 17-point hedonic scale, and discrimination taste thresholds, using a paired-comparison technique, were determined in a coffee beverage containing 0, 2.5, 5.0, 7.5, and 10.0% sucrose at laboratories in Brazil, Japan, Poland, Sweden and USA. Hedonic responses from the 122 subjects were subdivided into four distinct sub-groups, according to different patterns as a function of sucrose concentration. Different frequencies of these hedonic patterns resulted from the five laboratories. With few exceptions, repeated hedonic testing at the termination of the experiment matched those from the beginning, indicating stability of response during the lengthy study. No differences were observed in hedonic responses (nor in discrimination ability) between the male and female subjects at each laboratory.Discrimination thresholds at the five standard sucrose concentrations, and corresponding Weber ratios, were reported for the pooled data within each laboratory. In general, the Weber ratios were higher at the lower concentrations, indicating dependence of discrimination upon the standard concentration. Notable differences in discrimination ability were evident among the five laboratories, but were unrelated to degree of liking for sweetness in the coffee. Subjects with low or with high degree of liking for all coffee samples, as well as those with increasing or decreasing hedonic responses as a function of sucrose concentration, discriminated equally well among the concentration levels. The data from all laboratories showed that ability to discriminate among sucrose levels and degree of liking for sucrose levels in coffee are independent behavioral responses. © 1978 Information Retrieval Limited.
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- Pangborn, Rose-Marie, et al.
(author)
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Effects of light and sound on parotid secretion and taste perception in response to sodium chloride
- 1978
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In: Chemical Senses. - : Oxford University Press (OUP). - 0379-864X .- 1464-3553. ; 3:1, s. 81-92
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Journal article (peer-reviewed)abstract
- Salivary secretion in response to solutions of 1.6% NaCl was slightly, but not significantly lower under red than under white illumination, and when wearing earphones which delivered intermittent "kitchen" noise, or the monotonous noise of a siren. Gustatory responses from the same subjects to a 15-sample concentration series of NaCl indicated that neither discrimination nor perceived intensity of saltiness was significantly affected by the illumination or by the kitchen noise. Fitting of a smooth, sigmoid line to the group's discrimination data gave a value of 0.012% NaCl for the 75% correct level (50% above chance) and of 0.08% NaCl for 100% identification. The subjects showed no systematic relationship among salivary flow rate, discrimination, or perceived intensity.Contrary to previous findings, neither the light nor the noise resulted in significantly lowered responses in 10 out of 12 subjects in the salivation tests, nor in 45 out of 52 trials (13 subjects × 4 test conditions) in the taste tests. It appears that experienced subjects adapt well to systematic environmental distractions, which do not adversely affect their performance of simple perceptual tasks. © 1978 Information Retrieval Limited.
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