AN APPLICATION OF TAU-SCALE OF TASTE - INTERACTION AMONG 4 QUALITIES OF TASTE

被引:47
作者
INDOW, T
机构
[1] Department of Psychology, Keio University, Tokyo
来源
PERCEPTION & PSYCHOPHYSICS | 1969年 / 5卷 / 06期
关键词
D O I
10.3758/BF03210655
中图分类号
B84 [心理学];
学科分类号
04 ; 0402 ;
摘要
A series of 10 standard solutions, spaced equidistant on the τ scale, were prepared for each of the basic tastes, sweet, bitter, sour, and salty. In addition, four other concentrations of each basic taste, plus 96 compound solutions of two different solutes, were prepared as test stimuli. The Ss, four specialists in taste testing and four laymen, were asked to specify the taste of each test stimulus by matching it with the standard series. In this way, both the precision of the matching procedure and the enhancement or masking of one taste by another were measured in terms of τ, which is a nearly logarithmic function of concentration. The average standard deviations of the matchings among the Ss were in the order of 0.3 to 0.5 units on the τ scale, which corresponds to a value between 1 and 2 decilogs of concentration. Among the interactions observed was the mutual masking of sucrose and quinine sulfate. © 1969 Psychonomic Society, Inc.
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页码:347 / &
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