Effect of presentation procedure on taste intensity functions

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.     

Failure of instructional set to affect completeness of taste adaptation

The effect of task instructions on taste adaptation was investigated in two experiments. In the first experiment, three groups of subjects received a 3-min flow of salt solution, over the anterior dorsal tongue surface and periodically gave magnitude estimates of its intensity. Each group had previously received different instructions suggesting the appropriate outcome of the adaptation experiment. Not all subjects showed adaptation, and the instructions had no significant differential effects. In the second experiment, subjects who were practiced in judging pulsatile taste stimuli were instructed to rate the intensity of a continuous salt stimulus as it disappeared, but this produced no increased adaptation. Several possible hypotheses are presented to account for this repeatedly observed failure of many subjects to completely adapt to taste stimuli.     

Incomplete taste adaptation to different concentrations of salt and sugar solutions

Two concentrations each of sodium chloride and sucrose solutions were used as stimuli in a study examining taste adaptation. Twenty subjects were presented a 3-min continuous flow of each taste stimulus over the anterior dorsal tongue surface, and periodically gave magnitude estimates of its intensity. The degree of adaptation was greater for the less concentrated solutions than for the more concentrated ones, but the majority of subjects did not adapt completely to any of the stimuli. This result, which is consistent with other reports from this laboratory, is discussed in terms of individual differences among subjects and in relation to recent taste research based on completely adapted subjects.     

Time perception with and without a concurrent nontemporal task

Prospective time estimates were obtained from human subjects for stimulus durations ranging from 2 to 23 sec. Presence and absence of a concurrent nontemporal task was manipulated within subjects in three experiments. In addition, location of the task within temporal reproduction trials and psychophysical method were varied between groups in Experiments 2 and 3, respectively. For long-duration stimuli, the results of all three experiments conformed to results in the literature, showing a decrease in perceived duration under concurrent task conditions, in accord with attentional resource allocation models of timing. The effects of task location and psychophysical method on time estimates were also compatible with this analysis. However, psychophysical functions obtained under task conditions were fit well by power functions, an outcome that would not be anticipated on the basis of attention theory. The slopes of the functions under no-task conditions were steeper than those under task conditions. The data support the perceptual hypothesis that different sources of sensory input mediate timing under task and no-task conditions.     

Effect of stimulus pulse duration and interstimulus interval on cross-modal matching of auditory and lingual vibrotactile stimuli

Cross-modal matching functions for eight intensity levels of a 1000-Hz auditory stimulus and a 250-Hz lingual vibrotactile stimulus were obtained for two groups of subjects. Group 1 adjusted the vibrotactile stimulus to match the auditory stimulus, and Group 2 adjusted the auditory stimulus to match the vibrotactile stimulus. Stimulus-pulse durations and interstimulus intervals were varied over six experimental conditions for both groups. The variations in stimulus-pulse durations and interstimulus intervals had no appreciable effect on mean matching-function exponents for the two groups. A possible regression effect consistent with data from other psychophysical scaling studies was noted for matching functions of the two stimuli.     

Determinants of cumulative successive contrast in saltiness intensity judgments

When all stimuli elicit the same taste quality, solutions preceded by a high concentration level are judged to be significantly less intense than solutions preceded by a low concentration level. After repetitious stimulation with a different tasting stimulus, the intensity of the present stimulus is overestimated. This phenomenon is called “successive contrast.” In the present study, the cumulative effects of three identical stimuli on the saltiness ratings for a test stimulus are investigated. The preceding stimuli are manipulated with regard to taste quality, saltiness intensity, total taste intensity, and complexity. Whether the size of the cumulative contrast effect is associated with the degree of dissimilarity between preceding stimuli and test stimulus, or with the saltiness or total taste intensity of the preceding stimuli, is investigated. The size of the contrast effect depends on the type of preceding stimulus, its intensity, and the type of test stimulus. No association was found with judgments of the degree of dissimilarity between the preceding stimuli and the test stimulus. For nonsalty preceding stimuli, the contrast effects are independent of concentration level. When the preceding stimuli taste at least partly salty, the total intensity appears to determine the size of the contrast for an unmixed salty test stimulus.     

Memory for psychophysical scaling judgments

In three experiments, we examined memory for responses and stimuli experienced in a single direct psychophysical scaling session in which subjects made absolute magnitude estimations of the loudnesses of pure tones. Recall of scaling responses was found to be accurate for the softest and loudest stimuli, but systematically greater than actual judgments for the intermediate stimulus amplitudes, yielding distorted psychophysical functions for the recall data which nonetheless had the same power function exponent as that for the judged stimuli. Also, memory for the range of stimulus amplitudes was fairly accurate, but subjects could not distinguish between judged and nonjudged amplitudes within that range. The results are consistent with the role of extreme stimuli as anchors for judgment, and indicate that memories for these stimuli and responses made to them can be expected to influence future scaling judgments. These results also are consistent with the uncertainty hypothesis of mnemophysics. The present research was supported by a grant from the Natural Sciences and Engineering Research Council of Canada to L.M.W. Thanks to the reviewers for insightful critiques.     

Intensity resolution and subjective magnitude in psychophysical scaling

Several successful theories of psychophysical judgment imply that exponents of power functions in scaling tasks should covary with measures of intensity resolution such asd’ in the same tasks, whereas the prevailing metatheory of ideal psychophysical scaling asserts the independence of the two. In a direct test of this relationship, three prominent psychophysical scaling paradigms were studied: category judgment without an identification function, absolute magnitude estimation, and cross-modality matching with light intensity as the response continuum. Separate groups of subjects for each scaling paradigm made repeated judgments of the loudnesses of the pure tones that constituted each of two stimulus ensembles. The narrow- and wide-range ensembles shared six identical stimulus intensities in the middle of each set. Intensity resolution, as measured byd’-like distances, of these physically identical stimuli was significantly worse for the wide-range set for all three methods. Exponents of power functions fitted to geometric mean responses, and in magnitude estimation and cross-modality matching the geometric mean responses themselves, were also significantly smaller in the wide-range condition. The variation of power function exponents, and of psychophysical scale values, for stimulus intensities that were identical in the two stimulus sets with the intensities of other members of the ensembles is inconsistent with the metatheory on which modern psychophysical scaling practice is based, although it is consistent with other useful approaches to measurement of psychological magnitudes.     

Ipsi-and bilateral interactions in taste

In two experiments, the integration over spatial extent in taste was investigated for threshold sensitivity to NaCl and for suprathreshold intensity perception of saltiness. The area of stimulation was doubled by adding either an ipsilateral or a bilateral stimulus. The two stimuli could be of equal or unequal intensity. The data showed that at threshold level a probability summation model applied to all bilateral and most of the ipsilateral stimulus combinations. Probability summation failed to predict detection probability when two stimuli with different intensities were presented at the same tongue side. For suprathreshold stimuli, the magnitude of the saltiness sensation as estimated by a line-length method depended on the level of stimulation. The possible peripheral interaction mechanisms and central factors contributing to the taste response were discussed.     

Method of stimulation, mouth movements, concentration, and viscosity: effects on the degree of taste adaptation

Although sensory adaptation, the gradual loss of sensation during prolonged stimulation, has been demonstrated in laboratory taste experiments, a comparable loss of taste intensity is not experienced in real-life eating situations. This discrepancy may be due to differences in the proximal stimuli or to differences in the ways the taste receptors are stimulated. In two experiments, the effects of four potentially relevant variables were investigated: stimulus intensity, stimulus viscosity, mouth movements, and presentation method. During the initial seconds of stimulation, adaptation to the weakest of the two solutions was faster. Although more viscous stimuli were less sweet, viscosity as such did not affect adaptation rate, nor did mouth movements. Among the three presentation methods, a sucrose-soaked filter paper on the tongue produced more adaptation than either sipping the solution or flowing it over the tongue. This suggests that even mouth movements far more subtle than those still present in the no-movement condition of a sip-and-spit experiment can disrupt the adaptation process.     

Cross-modality matching functions generated by magnitude estimation

It is possible to generate cross-modality matching functions by having subjects make magnitude estimates of sets of stimuli appropriate to different modalities. The sets are interspersed among each other in the same test session and judged on a common absolute scale of sensory magnitude. An appropriate statistical device locates stimulus levels that appear, on the average, to match. The method is fast, efficient, circumvents the need for continuous stimulus adjustment, and holds promise for the study of the individual as well as the average psychophysical function. To illustrate its potential uses, advantages, and limitations, we used the method to generate cross-modality matching functions relating loudness and brightness. Compared to the scales of loudness and brightness generated by the magnitude estimations of the same stimuli, the matching functions (1) conform better to power functions, (2) may show less variation in slope (exponent), and (3) show far less variation in absolute magnitude (position).     

Psychophysics of taste lateralization on anterior tongue

There have been very few investigations of the spatial properties of taste stimuli localized to specific areas of the oral cavity. This is surprising, since the spatial localization of taste sensations may contribute to the overall taste percept, much as do quality, intensity, and the temporal characteristics of tastes. The difficulty in eliminating the confounding factor of a tactile sensation may partially account for the paucity of such studies, since a gustatory stimulus cannot be presented as a liquid without a tactile component. As a step toward understanding the localizability of gustatory sensations, we designed a yoked stimulator and an experimental procedure to control for tactile cues. Lateral discrimination was evaluated at the tip of the tongue with four taste stimuli (sodium saccharin, sodium chloride, citric acid, and quinine hydrochloride) by presenting a taste and a blank solution simultaneously at two locations on the tongue. We found that subjects could lateralize all four taste stimuli in the absence of any discriminative tactile cues. Subjects' ability to lateralize varied as a psychometric function of the stimulus concentration. Detection thresholds, measured in a forced-choice two-interval staircase procedure with the same yoked stimulator that was used in the lateralization task, were always lower than lateralization thresholds, and both lateralization and detection thresholds were correlated within subjects. Subjects were unable to lateralize taste cues on a nongustatory surface under the upper lip at the highest tested concentrations, at which performance was 100% on a gustatory surface (dorsal anterior tongue). These results show that (1) taste compounds can be lateralized in the absence of any discriminative mechanical cue (but only on the gustatory epithelium) and (2) although the localization of a compound does not logically require conscious detection of the taste (cf. blind sight), subjects always detected a taste when they were able to lateralize.     

Iontophoretically applied potassium ions as an experimental pain stimulus for investigating pain mechanisms

The present study investigated the psychophysical characteristics of potassium iontophoresis and its suitability as an experimental pain stimulus. Experiment 1 investigated the optimal duration of the pain stimulus for reliable reporting across repeated trials and whether the relationship between stimulus and subject response was linear, logarithmic, or a power function. In Experiment 2, the optimal interstimulus interval (ISI) was determined for reliable pain reporting, and stimulus history effects, both in terms of session effects and the effects of immediately preceding stimuli, were evaluated. In Experiment 3, potassium iontophoresis was compared with a sodium iontophoresis control. Linear functions described the stimulus-pain relationship best. No significant differences in the goodness-of-fit coefficients of determination, correlations, or coefficients of variation were found for the stimulus durations of 1, 2, and 4 sec. Significant stimulus history effects were found across a session, with adaptation and enhancement of responding for low- and moderate-intensity stimuli, respectively. The effects of the immediately preceding stimuli were suppression or enhancement of pain response, depending on the ISI, the preceding stimulus intensity, and the present stimulus intensity. Potassium iontophoresis was a significantly more effective pain stimulus than was sodium iontophoresis. It was concluded that potassium iontophoresis is a convenient and reliable experimental pain stimulus, which can be presented rapidly and repeatedly with minimal loss in consistency of subject pain report. Potassium iontophoresis provides a tool for investigating the neural modulation of pain in the relative absence of inflammation processes and tissue damage.     

Mixture suppression: The effect of spatial separation between sucrose and NaCl

Four experiments investigated the mechanisms of taste mixture suppression, the decrease in perceived intensity of a taste stimulus in a mixture in comparison with the taste presented by itself. Temporally simultaneous, spatially intermixed taste stimuli (sucrose and NaCl) snowed substantial mixture suppression, whereas temporally simultaneous, spatially separated stimuli showed only slight suppression (Experiments 1A and IB). The perceived intensity of simultaneously presented taste stimuli was inversely related to the distance between the stimuli (Experiment 2). The sensitivity of mixture suppression to a peripheral manipulation, the spatial relation of the stimuli on the tongue, suggests that the primary mechanism for sucrose-NaCl mixture suppression is a peripheral one. Experiment 3 demonstrated that mixture suppression was sensitive to a manipulation of the sensory system—adaptation. Adapting one component of a mixture, then presenting the mixture, resulted in little suppression of the unadapted component of the mixture. The sensitivity of mixture suppression to a manipulation of the taste system suggests that an important mechanism for sucrose-NaCl mixture suppression is located in the sensory system. Specific peripheral-sensory theories of mixture suppression are discussed.     

Grasping with the eyes: The role of elongation in visual recognition of manipulable objects

Processing within the dorsal visual stream subserves object-directed action, whereas visual object recognition is mediated by the ventral visual stream. Recent findings suggest that the computations performed by the dorsal stream can nevertheless influence object recognition. Little is known, however, about the type of dorsal stream information that is available to assist in object recognition. Here, we present a series of experiments that explored different psychophysical manipulations known to bias the processing of a stimulus toward the dorsal visual stream in order to isolate its contribution to object recognition. We show that elongated-shaped stimuli, regardless of their semantic category and familiarity, when processed by the dorsal stream, elicit visuomotor grasp-related information that affects how we categorize manipulable objects. Elongated stimuli may reduce ambiguity during grasp preparation by providing a coarse cue to hand shaping and orientation that is sufficient to support action planning. We propose that this dorsal-stream-based analysis of elongation along a principal axis is the basis for how the dorsal visual object processing stream can affect categorization of manipulable objects.     

Experiments with a hollow mask and a reverspective: top-down influences in the inversion effect for 3-D stimuli

Earlier psychophysical and physiological studies, obtained mostly with two-dimensional (2-D) stimuli, provided evidence for the hypothesis that the processing of faces differs from that of scenes. We report on our experiments, employing realistic three-dimensional (3-D) stimuli of a hollow mask and a scene, that offer further evidence for this hypothesis. The stimuli used for both faces and scenes were bistable, namely they could elicit either the veridical or an illusory volumetric percept. Our results indicate that the illusion is weakened when the stimuli are inverted, suggesting the involvement of top down processes. This inversion effect is statistically significant for the facial stimulus, but the trend did not reach statistical significance for the scene stimulus. These results support the hypothesis that configural processing is stronger for the 3-D perception of faces than it is for scenes, and extend the conclusions of earlier studies on 2-D stimuli.     

The Temporal Automated System for Taste Experiments (TASTE)

We describe a new, open flow device for presenting taste stimuli to human subjects under controlled conditions of timing. The device delivers each stimulus as a mist to the participant’s tongue through one of 16 nozzles attached to a linear slide. Software controls the position of the slide, the duration of the stimulus, and the duration of the pre- and poststimulus water rinses and records the responses of the participant. Temporal characteristics of this system make it especially applicable to studies on the role of attention in taste perception.     

The Temporal Automated System for Taste Experiments (TASTE).

We describe a new, open flow device for presenting taste stimuli to human subjects under controlled conditions of timing. The device delivers each stimulus as a mist to the participant's tongue through one of 16 nozzles attached to a linear slide. Software controls the position of the slide, the duration of the stimulus, and the duration of the pre- and poststimulus water rinses and records the responses of the participant. Temporal characteristics of this system make it especially applicable to studies on the role of attention in taste perception.     

A computer-controlled electrogustometer for the estimation of evoked taste thresholds

Reliable taste detection thresholds in humans are difficult to obtain for either research or clinical purposes because ordinary taste stimuli cannot be generated and presented by means of a computer. However, in investigations of taste dysfunction, electrical taste stimulation (electrogustometry) is sometimes employed. Minute anodal direct currents are applied manually to the tongue, giving rise to an acid taste experience through the liberation of protons into the saliva. This experience accords with recent findings on the mechanisms underlying sour taste perception. The device described here is a safe and accurate constant-current device, operating under computer control at very low amperages, making it possible to apply modern psychophysical procedures to the measurement of evoked taste thresholds.     

Detection and identification thresholds for consonant-vowel syllables

Detection and identification thresholds were obtained for 6- and 10-year-old normal children and normal adults using five-formant synthesized consonant-vowel ([baHdflrfea]) stimuli. Sixyear-old children were found to have poorer detection than adults, just as they do for pure tones. For the identification task, the slopes of the performance-intensity functions were more shallow for 6-year-old children than for 10-year-olds and adults. Consequently, compared with 10-yearolds and adults, 6-year-old listeners require a greater increase in stimulus intensity above detection threshold to identify these stimuli at a high performance level. The influence of acoustic characteristics of the stimuli on all listeners is also discussed.