Scaling component intensities of complex stimuli: The influence of response alternatives

Environment International

Volumn 22, Issue 1, 1996, Pages 21-31

  Van Der Klaauw, Nicolette J ^a   Frank, Robert A ^a  

^a UNIVERSITY OF CINCINNATI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLUTAMATE SODIUM; SODIUM CHLORIDE;

ARTICLE; HUMAN; OLFACTORY DISCRIMINATION; PERCEPTION; PRIORITY JOURNAL; PSYCHOPHYSIOLOGY; SCORING SYSTEM; SMELL AND TASTE PARAMETERS; STIMULUS RESPONSE; SWEETNESS; TASTE PREFERENCE;

EID: 0030051347     PISSN: 01604120     EISSN: 18736750     Source Type: Journal    
DOI: 10.1016/0160-4120(95)00100-X     Document Type: Article

References (30)

1. Anderson, N.H. Foundations of information integration theory. New York, NY: Academic Press; 1981.
2. Anderson, N.H. Integration psychophysics and cognition. In: Algom, D., ed. Psychophysical approaches to cognition. Amsterdam, NL: North-Holland; 1992.
3. Ashby, F.G.; Townsend, J.T. Varieties of perceptual independence. Psychol. Rev. 93: 154-179; 1986.
4. Bingham, A.F.; Birch, G.G.; de Graaf, C.; Behan, J.M.; Perring, K.D. Sensory studies with sucrose-maltol mixtures. Chem. Senses 15: 447-456; 1990.
5. Cliff, M.; Nobel, A.C. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J. Food Sci. 55: 450-454; 1990.
6. Dehan, E.T.; van der Klaauw, N.J.; Frank, R.A. The tastes of MSG before andafter salt-adaptation: assessment using three different rating tasks. Chem. Senses 19: 459; 1994.
7. Deems, D. et al. Smell and taste disorders, a study of 750 patients from the University of Pennsylvania Smell and Taste Center. Arch. Otolaryngol.-Head Neck Surg. 117: 519-528; 1991.
8. Frank, R. A.; Byram, J. Taste-smell interactions are tastant and odorant dependent. Chem. Senses 13: 445-455; 1988.
9. Frank, R.A.; Mize, S.J.S.; Carter, R. An assessment of binary mixture interactions for nine sweeteners. Chem. Senses 14: 621-632; 1989.
10. Frank, R.A.; Ducheny, K.; Mize, S.J.S. Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chem. Senses 14: 371-377; 1989.
11. Frank, R.A.; Shaffer, G.; Smith, D.V. Taste-odor similarities predict taste enhancement and suppression in taste-odor mixtures. Chem. Senses 16: 523; 1991.
12. Frank, R.A.; van der Klaauw, N.J.; Schifferstein, H.N.J. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Percept. Psychophys. 54:343-354; 1993.
13. Garner, W. R. The processing of information and structure. Potomac, MD: Erlbaum; 1974.
14. Gregson, R.A.M.; Baker, A.F.H. Sourness and bitterness: Confusions over sequences of taste judgments. Br. J. Psychol. 64: 71-76; 1973.
15. Kawamura, Y.; Kare, M.R. Umami: A basic taste. New York, NY: Marcel Dekker; 1987.
16. Lawless, H.T.; Clark, C.C. Psychological biases in time-intensity scaling. Food Technol. 46: 81-90; 1992.
17. Maddox, W.T. Perceptual and decisional separability. In: Ashby, F.G., ed. Multidimensional models of perception and cognition. Hillsdale, NJ: Lawrence Erlbaum; 1992.
18. Marks, L.E. Magnitude estimation and sensory matching. Percept. Psychophys. 43: 511-525; 1988.
19. McBride, R.L.; Finlay, D.C. Perception of taste mixtures by experienced and novice assessors. J. Sens. Stud. 3: 237-248; 1989.
20. Melara, R.D.; Marks, L.E. Perceptual primacy of dimensions: support for a model of dimensional interaction. J. Exp. Psychol.: Hum. Percept. Perform. 16: 398-414; 1990.
21. Melara, R.D.; Marks, L.E.; Potts, B.C. Primacy of dimensions in color perception. J. Exp. Psychol.: Hum. Percept. Perform. 19: 1082-1104; 1992.
22. Nunnally, J.C.; Bernstein, I.H. Psychometric theory (third edition). New York, NY: McGraw-Hill Inc; 1994.
23. O'Mahoney, M.; Ishii, R. A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste. Br. J. Psychol. 77: 161-174; 1986.
24. Rozin, P. "Taste-smell confusion" and the duality of the olfactory sense. Percept. Psychophys. 31: 397-401; 1982.
25. Stevens, S.S. Psychophysics: Introduction to its perceptual, neural and social properties (2nd edition). New Brunswick: Transaction books; 1986.
26. Van der Klaauw, N.J. Judging the intensity of complex stimuli: An instruction-dependent model for judgments of chemosensory attributes. Doctoral dissertation. University of Cincinnati, OH; 1994.
27. Van der Klaauw, N.J.; Frank, R.A. Taste-smell interactions with multiple sweeteners. Chem. Senses 18: 580; 1993.
28. Van der Klaauw, N.J.; Frank, R.A. Matching and scaling of taste-smell mixtures: Individual differences in sweetness enhancement by strawberry odor. Chem. Senses 19: 567; 1994.
29. Ward, L.M. Associative measurement of psychological magnitude. In: Bolanowski, S.J.; Gescheider, G.A., eds. Ratio scaling of psychophysical magnitude: In honor of the memory of S.S. Stevens. Hillsdale, NJ: Lawrence Erlbaum; 1991.
30. Zwillinger, S.A.; Halpern, B.P. Time-quality tracking of monosodium glutamate, sodium saccharine, and a citric acid-saccharine mixture. Physiol. Behav. 49: 855-862; 1991.