Abstract
Magnitude estimations were made for the taste intensity of sodium chloride (NaCl) and quinine sulfate (QSO4) presented by three different methods: sip, anterior dorsal tongue flow, and whole-mouth flow. Power functions fitted to the data indicate that, for the anterior tongue stimulus (NaCl), the two flowing procedures produced lower exponents than did the sip procedure. For the posterior tongue stimulus (QSO4), the exponent obtained with dorsal tongue flow was lower than the exponents obtained with either of the whole-mouth procedures, sip or flow. The results are compared to previous experiments on ratio scaling of taste intensity to elucidate the effects of several procedural variables.
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This research was conducted at Cornell University during the author’s tenure as a postdoctoral research fellow of the United States Public Health Service (5-F02-MH-34451). Dr. Bruce Halpern is thanked for his gracious provision of space, equipment, and personnel, and for his helpful advice throughout the research. Mr. George Batik, Biological Illustrator at Cornell University, provided the drawing for Fig. 1.
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Meiselman, H.L. Effect of presentation procedure on taste intensity functions. Perception & Psychophysics 10, 15–18 (1971). https://doi.org/10.3758/BF03205758
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DOI: https://doi.org/10.3758/BF03205758