Abstract
In experiments on saltiness suppression in NaCL-sucrose mixtures, the amount of suppression depends not only on the suppressing sucrose component in the mixture, but also on the relative frequencies of pure NaCL stimuli and mixed stimuli in the series. The observed variation of mixture suppression as a function of these frequencies can be explained by Helson’s adaptation level theory.
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Kroeze, J.H.A. The influence of relative frequencies of pure and mixed stimuli on mixture suppression in taste. Perception & Psychophysics 31, 276–278 (1982). https://doi.org/10.3758/BF03202535
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DOI: https://doi.org/10.3758/BF03202535