TEMPERATURE AND PH EFFECTS ON RELATIVE SWEETNESS OF SUPRATHRESHOLD MIXTURES OF DEXTROSE FRUCTOSE

被引：37

作者：

STONE, H

OLIVER, S

KLOEHN, J

机构：

[1] Life Sciences Division, Stanford Research Institute, Menlo Park, 94025, Calif

来源：

PERCEPTION & PSYCHOPHYSICS | 1969年 / 5卷 / 05期

关键词：

D O I：

10.3758/BF03209557

中图分类号：

B84 [心理学];

学科分类号：

04 ; 0402 ;

摘要：

Increasing the temperature from 5 deg to 50 deg C did not significantly alter the relative sweetness of aqueous solutions of dextrose, fructose, and their combination, as measured by the method of magnitude estimation, with a panel of 12 experienced Ss. Reducing pH from 5.8 to 2.7 caused about a 50% reduction in relative sweetness for all stimuli tested. The slopes of these lines tended to decrease slightly, whereas the Y-intercept values showed the greatest change. In all experiments the slopes of the lines were reasonably stable, averaging 1.40 vs 1.3 reported by Stevens (1961) for sucrose. The results of these experiments are discussed in relation to previously reported data on taste interactions. © 1969 Psychonomic Society, Inc.

引用

页码：257 / &

共 13 条

[1]

FIELD IJ, 1959, HANDBOOK PHYSIOLO ED, V1, P507

[2]

GOUDRIAN JC, 1930, ARCH NEERL PHYSIOL, V15, P253

[3] SIMULATING PERCEIVED SIMILARITIES BETWEEN TASTE MIXTURES HAVING MUTUALLY INTERACTING COMPONENTS [J].