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Perception & Psychophysics

, Volume 48, Issue 4, pp 326–330 | Cite as

Perceptual integration of tertiary taste mixtures

  • Robert L. Mcbride
  • David C. Finlay
Article
  • 244 Downloads

Abstract

Integration psychophysics was used to explore the taste perception of mixtures of sucrose, fructose, and citric acid. Three levels of each stimulus were varied in a 3 × 3 × 3 factorial design. Subjects rated total intensity, sweetness, and acidity of the 27 mixtures on graphic rating scales. Consistent with earlier work, the perceived total intensity of the tertiary mixtures was found to be dictated by the intensity of the (subjectively) stronger component alone (i.e., either the integrated sweetness or the acidity, whichever was the more intense). In contrast, the sweetness and acidity of the mixture were susceptible to mutual suppression: Sweetness suppressed acidity, acidity suppressed sweetness. There was, however, a difference between sucrose and fructose in their interactions with citric acid, fructose being the more susceptible to suppression. This selectivity of suppression indicates that the two sweetnesses could not have been inextricably integrated. Implications for taste coding are discussed, and the findings are reconciled in terms of two separate coding mechanisms: one for taste intensity, another for taste quality.

Keywords

Acidity Fructose Citric Acid Less Significant Difference Sucrose Concentration 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Psychonomic Society, Inc. 1990

Authors and Affiliations

  • Robert L. Mcbride
    • 1
  • David C. Finlay
    • 2
  1. 1.Sensory Research CentreCSIRO Division of Food ProcessingSydneyAustralia
  2. 2.University of NewcastleNewcastleAustralia

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