Interactions between CO2 oral pungency and taste

Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants--sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)--were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the perceived taste intensity of each tastant was examined. Results show that the characteristics of the mutual effects of tastant and pungent stimulus depend on the particular tastant employed. Sucrose sweetness and CO2 oral pungency have no mutual effect; sodium chloride saltiness or tartaric acid sourness and CO2 oral pungency show mutual enhancement; and quinine sulfate bitterness abates CO2 oral pungency, whereas CO2 has a double and opposite effect on quinine sulfate bitterness--at low concentrations of bitter tastant CO2 enhances bitterness, and at high concentrations of bitter tastant CO2 abates bitterness. It is suggested that the perceptual attributes of saltiness and sourness are closer, from a qualitative point of view, to oral pungency than are the attributes of bitterness and sweetness.     

Quality-specific effects of aging on the human taste system

Elderly persons are known to have elevated taste thresholds, with those for bitter more affected by age, for example, than those for sweet. Do analogous quality-specific effects occur at suprathreshold levels? Young (mean age = 20.3 years, SD = 2.99) and elderly (mean age = 72.5 years, SD = 4.58) subjects made magnitude estimates of sweetness, bitterness, sourness, and saltiness for the unmixed components sucrose, caffeine, citric acid, and NaCl at three concentration levels for each. They also made magnitude estimates of the separate taste qualities in two-component mixtures of sucrose with each of the other three qualities, at various levels of the two components in each mixture. Magnitude estimates of taste intensity were interweaved with magnitude estimates of the heaviness of six weights, which subjects were to judge on the same subjective intensity scale: This is the calibration feature of the method of magnitude matching, and permits the comparison of elderly and young subjects on the absolute intensity of tastes. When unmixed components were judged, elderly subjects found the characteristic tastes of caffeine and citric acid less intense than, but those of sucrose and NaCl as intense as, younger subjects did. In judging mixtures, the elderly found bitterness, but not the other three qualities, less intense than did the young subjects.     

The effectiveness of different sweeteners in suppressing citric acid sourness

The exact mechanism that causes taste suppression in a perceptually heterogeneous mixture, and the locus of that mechanism, are as yet unknown. The present study was designed to explore the idea that mixture suppression is a perceptual phenomenon and not the result of physical, chemical, or receptor-substance interactions. An investigation was carried out as to whether perceptually similar taste stimuli give rise to the same sensory interactions when mixed with a substance of a different taste quality. In the first study, five different sweeteners (sucrose, fructose, aspartame, saccharin, and sorbitol) were matched in perceived sweetness intensity, in order to obtain five perceptually similar stimuli. Every equisweet sweetener concentration was mixed with each of four citric acid concentrations. In a second study, the sourness-suppressing effects of two sweeteners, sucrose and aspartame, were compared at four different concentration levels. Sourness scale values of unmixed citric acid, the unmixed sweeteners, and the citric acid/sweetener mixtures were assessed with a functional measurement approach in combination with a two-stimulus procedure. The equisweet sweeteners were equally effective in suppressing the perceived sourness intensity of citric acid over the concentration range used. The side tastes of the sweeteners, if present, did not have a substantial effect on the degree of sourness suppression.     

Gustatory cross adaptation between sweet-tasting compounds

Taste profiles were obtained for 16 compounds after adaptation to sucrose, saccharin, and water. Sucrose adaptation reduced the sweetness of all sweet compounds. Saccharin adaptation, when analyzed over all compounds, also reduced sweetness, but the effect was less than that of sucrose. It is concluded that there may be a single receptor mechanism for the sweet quality. Adaptation to sucrose also increased the saltiness, sourness, and bitterness of the other compounds slightly. This increase should be attributed to the taste : induced in water by adaptation to sucrose rather than a potentiation of the other compounds per se.     

Individual differences in power functions for a 1-week intersession interval

Two experiments examined correlations of the power function exponents of individual Ss obtained in each of two sessions. Half the Ss for any task performed second sessions immediately after the first, the other half after a week’s delay. In Experiment I, groups of 16 Ss gave magnitude estimations of apparent area, or else of area and loudness. In Experiment II, groups of 16 Ss made cross-modality matches of apparent time duration to area. Significant correlations in all cases indicated consistent and persisting S differences in exponents. The results are related to the findings of other studies of such individual differences.     

The effects of depression on structural aspects of the recall of prose

Investigated depressed patients' memory for stories. This indicated that although normal Ss showed particularly good recall for units central to the structure of the story, this did not hold for depressed Ss. In contrast, effects of centrality were comparable in high- and low-IQ Ss and effects of imageability of story units were comparable in both depressed and normal Ss. These results are consistent with the hypothesis that depressed patients do not use structure to organize stories when encoding them. A failure to identify central aspects of material and selectively recall them is likely to be a handicap to everyday functioning.     

An application of the τ scale of taste: Interaction among the four qualities of taste

A series of 10 standard solutions, spaced equidistant on the τ scale, were prepared for each of the basic tastes, sweet, bitter, sour, and salty. In addition, four other concentrations of each basic taste, plus 96 compound solutions of two different solutes, were prepared as test stimuli. The Ss, four specialists in taste testing and four laymen, were asked to specify the taste of each test stimulus by matching it with the standard series. In this way, both the precision of the matching procedure and the enhancement or masking of one taste by another were measured in terms of τ, which is a nearly logarithmic function of concentration. The average standard deviations of the matchings among the Ss were in the order of 0.3 to 0.5 units on the τ scale, which corresponds to a value between 1 and 2 decilogs of concentration. Among the interactions observed was the mutual masking of sucrose and quinine sulfate.     

Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

Observers are often asked to make intensity judgments for a sensory attribute of a stimulus that is embedded in a background of “irrelevant” stimulusdimensions. Under some circumstances, these background dimensions of the stimulus can influence intensity judgments for the target attribute. For example, judgments of sweetness can be influenced by the other taste or-odor qualities of a solution (Frank & Byram, 1988; Kamen et al., 1961). Experiments 1 and 2 assessed the influence of stimulus context, instructional set, and reference stimuli on cross-quality interactions in mixtures of chemosensory stimuli. Experiment 1 demonstrated that odor-induced changes in sweetness judgments were dramatically influenced when subjects rated multiple attributes of the stimulus as compared with when they judged sweetness alone. Several odorants enhanced sweetness when sweetness alone was judged, while sweetness was suppressed for these same stimuli when total-intensity ratings were broken down into ratings for the sweetness, saltiness, sourness, bitterness, and fruitiness of each solution. Experiment 2 demonstrated a similar pattern of results when bitterness was the target taste. In addition, Experiment 2 showed that the instructional effects applied to both taste-odorand taste-taste mixtures. It was concluded that the taste enhancement and suppression observed for taste-odor and taste-taste mixtures are influenced by (1) instructional sets which influence subjects’ concepts of attribute categories, and (2) the perceptual similarities among the quality dimensions of the stimulus.     

Effects of solution viscosity on perceived saltiness and sweetness

Subjects used magnitude estimation to judge the perceived saltiness or sweetness of a series of aqueous solutions containing five suprathreshold concentrations of NaCl or sucrose and thickened with sodium carboxymethylcellulose (CMC). In the first experiment, CMC-H (high viscosity form) was used to thicken a series of sucrose and NaCl solutions to six viscosity levels (1–2,025 centistokes). At the highest viscosity levels, significant decreases occurred in the perceived taste intensity of only the lower concentrations of sucrose and NaCl. A second experiment determined that variations in the quantity of solution sampled from cups did not systematically influence judgments of saltiness when the starting volume was 10 ml. In the third experiment, aqueous solutions containing sucrose or NaCl were thickened with the low (L), medium (M), or high (H) viscosity form of CMC (1–1,296 centistokes). CMC-L-thickened solutions produced little or no suppression of perceived taste intensity, whereas viscous CMC-H solutions produced significant reductions in perceived saltiness and sweetness.     

The detectability of the odor of butanol

Three experiments were conducted to measure the sensitivity of two Ss to the odor of butanol. In the first two experiments, the method of double random, yes-no staircases was used. A practice effect of over a log₁₀ unit in millimoles decrease in apparent threshold was observed in both Ss. Consistent shifts in the response criterion were induced when Ss were paid to meet an arbitrarily determined physical criterion. In Experiment S, the confidence rating procedure was used. Results at eight different signal intensities are of the form predicted by signal detection theory. d’ is shown to be related to signal strength by a power function with a slope of about .30 which suggests that the olfactory transducer compresses sensory input produced by weak concentrations of butanol.     

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.     

Water taste in man

Taste quality and intensity shifts following adaptation to NaCl, quinine hydrochloride, sucrose and HCl were investigated in 10 Ss. In each of four sessions, Ss were adapted to water and two concentrations of one taste solution and gave magnitude estimates and quality judgments for a series of concentrations of that solution. Adapting to water produced magnitude estimates which increased with increasing concentration. Quality judgments were typical, e.g., “salty” for NaCl. Adapting to moderate concentrations of taste solutions generally produced magnitude estimates of zero at the adapting concentrations and increasing values for higher and lower (sub-adapting) concentrations. Sub-adapting tastes were atypical. Adaptation to NaCl and sucrose produced bitter sub-adapting tastes and adaptation to HCl and quinine hydrochloride produced sweet sub-adapting tastes. Water, as the lowest sub-adapting “concentration”, produced the largest sub-adapting tastes.     

Ratio scales of acid sourness

Experiments were conducted to assess the relation between concentration, or pH, and the perceived sourness of 24 acids. The psychophysical functions for sourness conform to the power relation S = kCⁿ which relates sensory intensity, S, to physical concentration, C. Averaged across the 24 acids, the exponent for sourness was 0.85 for both molar and percentage concentrations, and about ?1.70 for pH concentration. The intercept, k, which is a measure of relative sourness, differed across acids. The particular measure used to designate the concentration of an acid markedly influenced its magnitude and rank order of sourness.     

Depressive self-presentation: beyond self-handicapping

An experiment was conducted to examine the notion that depressives' responses would reflect a protective self-presentation style (Hill, Weary, & Williams, 1986), the underlying goal of which would be the avoidance of future performance demands and potential losses in self-esteem. In this study, depressed and nondepressed Ss were asked to perform a relatively simple visual-motor task. Half of the depressed and half of the nondepressed Ss were told that if they were successful at the task, they would be asked to perform a 2nd, similar task. The remaining Ss were given no such expectation of future performance. We predicted and found that depressed compared with nondepressed Ss strategically failed at the task when presented with the possibility of future performance and further losses in esteem. Moreover, this strategic failure was associated with some costs; depressed-future performance expectancy Ss experienced more discomfort or negative affect as a result of their performance. The relationship between this depressive self-presentation and self-handicapping strategies is discussed.     

Taste sensitivity in infrahuman species: Use of a genetic model to test the validity of alternative measures

In a genetic analysis of PTC taste sensitivity of mice, Ss were presented tap water and a PTC solution in a two-choice situation. A preference index was used as a measure of taste sensitivity, assuming that ability to taste would lead to avoidance, i.e., negative preference. This assumption, however, lead to the rejection of seven Ss who preferred the test solution. Due to the undesirability of deleting Ss, the data were reanalyzed, using an alternative index of taste sensitivity that required no assumption concerning the hedonic quality of the test solution. Information regarding the inheritance of taste sensitivity to PTC provided the validating criterion for this measure.     

Processing of ambiguous and unambiguous feedback by depressed and nondepressed college students: schematic biases and their implications for depressive realism

Explored schematic processing as a mechanism for predicting (a) when depressed Ss would be negative relative to nondepressed Ss and (b) when depressed and nondepressed Ss would show biased or unbiased (i.e., "realistic") processing. Depressed and nondepressed Ss performed multiple trials of a task under conditions in which the two groups held either equivalent or different schemas regarding this task. Ss received either an unambiguous or objectively normed ambiguous feedback cue on each trial. In full support of schematic processing, depressed Ss showed negative encoding relative to nondepressed Ss only when their schemas were more negative, and both depressed and nondepressed Ss showed positively biased, negatively biased, and unbiased encoding depending on the relative feedback cue-to-schema match. Depressed and nondepressed Ss' response latencies to unambiguous feedback also supported the occurrence of schematic processing. We discuss the methodological, treatment, and "realism" implications of these findings and suggest a more precise formulation of Beck's schema theory of depression.     

Intensity-volume interaction effects in gustatory perception

Three paired comparison type experiments, with 20 different Ss in each, using citric acid at three concentration levels as taste stimulus, investigated some effects of differences in stimulus liquid bulk on perceived relative taste intensity, and effects of concentration differences on perceived relative volume. Perceived relative taste intensity increases slightly with increasing liquid bulk and relative perceived bulk increases slightly with concentration, both effects being significant: p < .01. An explanation in terms of a taste-quantity constancy mechanism is advanced.     

Depressive deficits in memory: focusing attention improves subsequent recall.

Ss diagnosed as depressed, recovered from depression, or without a history of depression performed an unintentional learning task, followed by tests of free and forced recall. In the learning task, Ss decided whether a series of nouns sensibly completed corresponding sentence frames that varied in decision difficulty. For half of the Ss, the focus of attention was unconstrained by the demands of this task. The others, however, were required to repeat the targeted noun at the end of the trial as a means of focusing their attention on the task. Depressed Ss in the unfocused condition subsequently recalled fewer words than did both control groups, but this deficit disappeared in the focused condition. These results suggest that depression might not fundamentally impair the resources required for good performance on such tasks. The results' relevance to resource-allocation, initiative, and inhibition accounts of depressive deficits in memory is discussed.     

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.     

Gustatory cross adaptation: Sourness and bitterness

In five experiments, Sa were presented with a variety of sour and bitter compounds after the tongue was rinsed with distilled H₂0, QHCl, urea, or citric acid. All the acids tested were significantly less sour following adaptation to citric acid than after adaptation to distilled H₂O. The taste of these acids was not affected by rinsing the tongue with QHCl or urea. QHCl adaptation markedly reduced the bitterness of some compounds, while having little effect on others, including urea and citric acid. Both urea and citric acid had smaller but reliable effects on the bitterness of QHCI. These apparently incompatible results do not seem to be the result of a simple verbal confusion between sourness and bitterness. Some compounds were not affected by any of the adapting conditions. The coding mechanisms for the sourness of acids appears to be relatively simple, while that for bitterness is more complex.