TIME-INTENSITY STUDY OF PROLONGED SWEET STIMULI

被引:6
作者
LEE, WE
BARRICK, DM
WELLING, ES
机构
[1] UNIV S FLORIDA,DEPT MECH ENGN,TAMPA,FL 33620
[2] YOUNGSTOWN STATE UNIV,DEPT CHEM ENGN,YOUNGSTOWN,OH 44555
关键词
SWEETNESS; TIME INTENSITY; ADAPTIVE BEHAVIOR; TRANSITION; HEDONIC;
D O I
10.1111/j.1365-2621.1992.tb05532.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Prolonged intensity and hedonic (like/dislike) temporal responses and any associated adaptive behavior toward various sweet solutions (sucrose in water) were investigated with specific focus on factors that influenced the transition from "like" to "dislike." Subjects evaluated the samples using computerized time-intensity (T-I) methods to produce sweetness intensity-time and like/dislike-time response curves. The higher concentration solutions resulted in adaptive behavior. Also, like-to-dislike transition times correlated with sucrose concentration, as did other defined parameters which characterized aspects of the responses, several of which displayed significant cross correlations.
引用
收藏
页码:524 / &
相关论文
共 9 条
[1]   INTENSITY-TIME RELATIONSHIPS IN SWEETNESS - EVIDENCE FOR A QUEUE HYPOTHESIS IN TASTE CHEMORECEPTION [J].
BIRCH, GG ;
LATYMER, Z ;
HOLLAWAY, M .
CHEMICAL SENSES, 1980, 5 (01) :63-78
[2]  
GENT JF, 1979, SENS PROCESS, V3, P303
[3]   TIME COURSE OF GUSTATORY ADAPTATION [J].
GENT, JF ;
MCBURNEY, DH .
PERCEPTION & PSYCHOPHYSICS, 1978, 23 (02) :171-175
[4]   TIME-INTENSITY SENSORY CHARACTERISTICS OF SACCHARIN, XYLITOL AND GALACTOSE AND THEIR EFFECT ON THE SWEETNESS OF LACTOSE [J].
HARRISON, SK ;
BERNHARD, RA .
JOURNAL OF FOOD SCIENCE, 1984, 49 (03) :780-&
[5]   MAGNITUDE ESTIMATIONS OF COURSE OF GUSTATORY ADAPTATION [J].
MEISELMA.HL .
PERCEPTION & PSYCHOPHYSICS, 1968, 4 (04) :193-&
[6]   TIME-COURSE OF VISCOSITY, SWEETNESS AND FLAVOR IN CHOCOLATE DESSERTS [J].
PANGBORN, RM ;
KOYASAKO, A .
JOURNAL OF TEXTURE STUDIES, 1981, 12 (02) :141-150
[7]   USE OF INTENSITY TIME STUDIES AS AN AID TO INTERPRETING SWEET TASTE CHEMORECEPTION [J].
SHAMIL, S ;
BIRCH, GG ;
JACKSON, AASF ;
MEEK, S .
CHEMICAL SENSES, 1988, 13 (04) :597-605
[8]   SENSORY SCREENING OF SYNTHETIC SWEETENERS USING TIME-INTENSITY EVALUATIONS [J].
SWARTZ, M .
JOURNAL OF FOOD SCIENCE, 1980, 45 (03) :577-581
[9]  
TAYLOR D, 1988, THESIS U CALIFORNIA