MASKING AND ADAPTATION OF SUGAR SWEETNESS INTENSITY

被引:36
作者
KROEZE, JHA
机构
[1] Psychological Laboratory, Utrecht University, Utrecht
关键词
Across fibern pattern in taste; NaCl taste; Neural coding in taste; Sugar taste; Sweetness intensity; Taste adaptation; Taste masking; Taste mixtures;
D O I
10.1016/0031-9384(79)90097-0
中图分类号
B84 [心理学];
学科分类号
04 ; 0402 ;
摘要
Subjects indicated the sweetness of solutions of sucrose and a mixture of sucrose and sodium chloride by means of magnitude scaling. The adapting effects of sucrose, sodium chloride and a mixture of both substances were investigated. The stimuli were delivered by a flow system to pre-defined tongue areas. Following adaptation to sucrose and to the mixture the subjective intensity of sugar sweetness decreased 54.2% and 54.6% respectively: these differences are statistically significant. Also a significant masking effect of sodium chloride was observed (87.9% reduction). No indications of cross-adaptation were found. The results were interpreted in favour of the independency of adaptation and masking. © 1979.
引用
收藏
页码:347 / 351
页数:5
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