Effects of context in judgments of sweetness and pleasantness

Dramatic effects of the immediate stimulus context were demonstrated for ratings of sweetness and also for ratings of pleasantness of soft drinks containing different concentrations of sucrose. The same drinks were rated sweeter when the lower concentrations were presented more frequently, less sweet when the higher concentrations were presented more frequently. A quasi-normal distribution of frequencies yielded ratings falling between the two skewed distributions. Ratings of sweetness were accurately predicted by Parducci’s (1974) range-frequency model of judgment, which was originally developed to explain contextual effects in other psychophysical dimensions. Ratings of pleasantness were also affected by context; the highest ratings were assigned to concentrations of intermediate sweetness in their respective contexts.     

The equiratio taste mixture model successfully predicts the sensory response to the sweetness intensity of complex mixtures of sugars and sugar alcohols

The equiratio taste mixture model was originally developed for the prediction of psychophysical power functions of equiratio mixtures of substances that have a similar taste and that also exhibit mutual cross adaptation. Earlier studies have shown that the model is valid for mixtures of sugars and/or sugar alcohols. Two experiments are reported in which it is questioned whether the psychophysical functions of mixtures of higher physical complexity can be predicted by the model. In the first experiment the psychophysical power functions of binary and quaternary equiratio mixture types were determined experimentally and compared to those predicted by the generalized model. In the second, similar, experiment quaternary and eight-component mixture types were examined. The method of magnitude estimation, in combination with the sip and spit procedure, was used. The functions predicted by the model were almost identical to the functions established on the basis of the experimental data. These results reconfirm that the gustatory modality operates like an 'averaging' system when processing this kind of mixture. It is argued that for other kind of mixtures the model will predict incorrectly. The status of the equiratio mixture model is discussed.     

The effects of viscosity upon perceived sweetness

U.S. Army Natick Laboratories, Natick, Massachusetts 01760 Six concentrations of sucrose and six concentrations of sodium saccharin were presented as stimuli to 30 Ss. The concentrations were equally spaced logarithmically, covering a 32: I range for each solute. The 12 aqueous solutions were presented at four levels of viscosity, ranging approximately from I to 10,000 centipoises, with sodium carboxymethylcellulose (cellulose gum) as the thickening agent. Magnitude estimates indicate that perceived sweetness decreases with viscosity. In log-log coordinates the Viscosity-sweetness relation is roughly linear with a negative slope, suggesting that sweetness of both sodium saccharin and sucrose varies as a power function of viscosity, with an exponent between ?.20 and ?.25.     

Comparative judgments of animal intelligence and pleasantness

Symbolic comparisons of animal intelligence and pleasantness were investigated in five experiments using words and pictures as stimuli. Symbolic distance effects occurred in all experiments. Picture-word effects depended on the experimental design. Mean intelligence comparison reaction time (RT) did not differ for pictures and words when the pairs were presented to independent groups. With repeated measures, mean RT was faster for pictures than for words, but only on the second block of trials. This involved an asymmetrical transfer effect, so that word comparisons on the first trial block greatly facilitated picture comparisons on the second block, whereas picture comparisons did not facilitate subsequent word comparisons. Pleasantness comparisons showed a similar asymmetrical transfer pattern but differed from intelligence comparisons in that the mean RTs were faster with pictures than with words, even with an infinite item set and without prior exposure to the other class of material. The results are discussed in terms of dual coding and other models of symbolic comparisons.     

Ratio scales of sugar sweetness

In a series of 10 experiments, groups of Os judged the sweetness of 16 sugars. The results suggest that, for all sugars except mannose, the intensity of sweetness grows as a power function of concentration, with an exponent of about 1.3. The relative sweetness of sugars was determined using both molarity and per cent by weight. With both measures, sucrose and fructose were the sweetest sugars. The order of the remaining sugars in the sweetness hierarchy was partiy a function of the measure of concentration. The variability of the magnitude estimates of sweetness was roughly proportional to the stimulus concentration, supporting Weber’s law.     

Food pleasantness affects visual selective attention

Fundamental to adaptive behaviour is the ability to select environmental objects that best satisfy current needs and preferences. Here we investigated whether temporary changes in food preference influence visual selective attention. To this end, we exploited the fact that when a food is eaten to satiety its motivational value and perceived pleasantness decrease relative to other foods not eaten in the meal, an effect termed sensory-specific satiety. A total of 26 hungry participants were fed until sated with one of two palatable foods. Before and after selective satiation, participants rated the pleasantness of the two foods and then viewed the same as stimuli on a computer screen while attention was assessed by a visual probe task. Results showed that the attentional bias for the food eaten decreased markedly from pre- to postsatiety, along with the subjective pleasantness for that food. By contrast, subjective pleasantness and attentional bias for the food not eaten did not show any such decrease. These findings suggest that the allocation of visual selective attention is flexibly and rapidly adjusted to reflect temporary shift in relative preference for different foods.     

Judging the pleasantness of form-color combinations.

The way people with various degrees of aesthetic expertise integrate form and color information in a pleasantness judgment was investigated in 2 experiments. Participants were asked to assign an overall pleasantness value to combinations of forms and colors. In Experiment 1, the factors manipulated were form and color inside the form. In Experiment 2, they were form and color of the ground. In judging the pleasantness of form-color combinations, participants applied a complex rule in which the weight attributed to one element depends on the value of the other element. When the value of an element is medium (when it is neither liked nor disliked), its weight is lower than when its value is low (when it is disliked). As a result, the weight of the other element is proportionally altered. The data support a nonequal averaging combination rule. Very few differences between experts and nonexperts were observed. This result supports the view that the pleasantness judgments were based largely on automatic reactions.     

Judging the pleasantness of contour-rhythm-pitch-timbre musical combinations

The way people with various degrees of musical training integrate timbre, melodic contour, rhythm, and pitch information in an overall pleasantness judgment for musical excerpts was investigated. The theoretical and methodological framework of the study was the functional theory of cognition. In 2 experiments, participants were asked to attribute an overall pleasantness value to combinations of these factors. In Experiment 1, timbre, contour, rhythm, and overall pitch were manipulated. In Experiment 2, timbre and theme (a pattern of pitch and rhythm) were manipulated. Both experiments showed that in judging the pleasantness of musical combinations, participants apply a simple, additive rule in which the weight attributed to one element does not depend of the value of the other elements. Very few differences in regard to the combination rule were observed between participants with and without musical training. These results are discussed in reference to the controversy over pitch and rhythm interaction.     

Odor intensity and pleasantness for a diverse set of odorants

Data Analysis Office, U.S. Army Natick Laboratories, Natick, Massachusetts 01760 Observers compared the odor of butanol to the odors of various concentrations of 32 chemicals, and also rated the odor pleasantness and unpleasantness of these 32 odorants by a line matching procedure. All stimuli were presented to the observers by air dilution olfactometers. Odor intensity matches between each odorant and butanol were often describable by power functions. A derived magnitude estimate of odor intensity was obtained through a calibration of the butanol concentration scale. Most odorants grew less rapidly in intensity than butanol, and all odorants grew in intensity as decelerating functions of concentration. A more general function of the form P =: k₁ + k₂C^k3 was needed to account for the pleasantness-unpleasantness judgments. In this study, most odorants were rated either neutral or unpleasant. Observers showed far more variability in hedonic judgments than in intensity judgments.     

Perception of sweetness and bitterness in different vehicles

In the present study, we investigated taste-taste, taste-vehicle, and simultaneous taste-vehicle-taste mixtures. Subjects made estimates of the sweetness and bitterness of 27 stimuli. Sucrose (292, 585, and 1170 mM), caffeine (13, 26, and 52 mM), and binary mixtures of low (292-13 mM), middle (585-26 mM), and high (1170-52 mM) levels of both components were dispersed in water, carboxymethylcellulose (CMC) 1% w/v, and gelatin 6% w/v. The sweetness and bitterness of the sucrose-vehicle-caffeine combinations were significantly weaker than the respective sucrose-vehicle and caffeine-vehicle combinations. The emerged mutual suppressive effects were asymmetrical and persisted when both tastants were presented in CMC and gelatin. Moreover, the increase in vehicle consistency and the simultaneous addition of another taste reduced the perceived intensity of a taste either presented alone or dissolved in water. For both sweetness and bitterness, the total taste suppression observed was always significant.     

Age-related differences in the pleasantness of chemosensory stimuli

Modest decrements in both taste threshold sensitivity and, more recently, suprathreshold sensitivity have been associated with the aging process. The present study was designed to investigate the existence of changes in preference for various concentrations of single tastes and of the same single tastes in more complex chemosensory mixtures. In this study, 300 participants from three different age groups (18-26, 32-45, over 65) rated for pleasantness four concentrations of sodium chloride, sucrose, and citric acid presented in both aqueous and beverage bases. Results showed significant effects of age, stimulus background, stimulus, concentration, and of several interactions, and they suggest that elderly subjects find salt and sugar pleasanter at higher concentrations than younger subjects do.     

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.