Perceptual integration of tertiary taste mixtures

Integration psychophysics was used to explore the taste perception of mixtures of sucrose, fructose, and citric acid. Three levels of each stimulus were varied in a 3 x 3 x 3 factorial design. Subjects rated total intensity, sweetness, and acidity of the 27 mixtures on graphic rating scales. Consistent with earlier work, the perceived total intensity of the tertiary mixtures was found to be dictated by the intensity of the (subjectively) stronger component alone (i.e., either the integrated sweetness or the acidity, whichever was the more intense). In contrast, the sweetness and acidity of the mixture were susceptible to mutual suppression: Sweetness suppressed acidity, acidity suppressed sweetness. There was, however, a difference between sucrose and fructose in their interactions with citric acid, fructose being the more susceptible to suppression. This selectivity of suppression indicates that the two sweetnesses could not have been inextricably integrated. Implications for taste coding are discussed, and the findings are reconciled in terms of two separate coding mechanisms: one for taste intensity, another for taste quality.     

Perceptual changes in taste mixtures

Three studies were conducted to quantify perceptual changes that occur when sapid chemicals are tasted in mixture solutions. The primary effect when mixing sweetness (glucose or fructose) with salt (NaCl), sour (citric acid), or bitter (quinine sulfate) was to reduce the intensity of each taste in the mixture. The reduction was not equal for the two components, although the overall (total) taste intensity of the mixture appeared to be approximately 50% of the sum of the intensities of the unmixed components. Mixtures of sweet and salt developed an “unblended” or “clashing” taste, in which the components alternated in attempting to dominate the taste percept. Sweet mixed with either sour or bitter blended in almost all proportions. The “flavor” of sweetness in mixtures differed from that of simple sugar sweetness, suggesting that the presence of a second taste modified the qualitative aspect of sweetness. The magnitude of change in sweetness quality depended upon the sugar being rated, and upon the quality and intensity of the second, or modifying, taste.     

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.     

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.     

Contextual effects in difference judgments

Manipulating stimulus spacing, stimulus frequency, or stimulus range usually affects intensity judgments. In six experiments, I investigated the locus of analogues of these contextual effects in a “difference” estimation task. When all stimuli elicited the same taste quality, stimulus distribution affected the scale values only when water was included in the stimulus set (Experiments 1–3). When the subjective ranges of two taste qualities were manipulated, different scale values were obtained for the separate qualities in the two conditions (Experiment 4). Manipulation of the expected response distribution did not affect the scale values or the responses (Experiments 5–6). It is concluded that shifts in stimulus distributions or stimulus ranges result in shifts in subjective scale values. The contextual effects can be interpreted as relative shifts of a number of gustatory continua, with water lying on a separate continuum. Proposed is a model for context-dependent judgments, consisting of four stages: stimulus classification, stimulus placement, continuum placement, and continuum projection.     

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.     

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.     

Suppression of sourness: a comparative study involving mixtures of organic acids and sugars

The degree of sourness suppression of perceptually equisour levels of citric, lactic, and malic acids by equal molar and weight amounts of sucrose, fructose, and glucose was determined in binary mixtures. Equisour acid levels were obtained by magnitude estimation. Mixture intensity ratings were collected on a categorical scale, using trained panelists. In general, equal sugar molarities and weights did not effect equivalent suppression. Instead, the perceived intensity of the sugars appeared to suppress sourness more systematically, implying that dominantly central neural mechanisms underlie suppression. This was confirmed when no significant differences were found between the suppressive abilities of sweetness-matched levels of sucrose, fructose, and an equiratio mixture of the two on citric acid sourness. The possibility of a separate receptor site/mechanism for glucose and a small peripheral component to suppression is also suggested.     

Assessment of the taste interaction between two qualitatively similar-tasting substances: a comparison between comparison rules

The taste interaction between sucrose and fructose was assessed by using three different comparison procedures: the summated response comparison, the factorial plot comparison, and the equimolar comparison rule. The perceived sweetness intensities were obtained on a ratio scale by using a functional measurement approach in combination with a two-stimulus procedure. The conclusions obtained from each of the three comparison rules were identical. The taste interaction between sucrose and fructose could be explained to a large extent, but not completely, by the apparent taste "interactions" within sucrose and fructose as single substances. It is argued that the apparent taste interaction within a large number of single sugars and between two of these sugars in a mixture is somewhat synergistic at low sweetness levels, additive at intermediate sweetness levels, and suppressive at high sweetness levels.     

Detection of heteroquality taste mixtures

Detection thresholds were measured for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine hydrochloride) and for the 11 possible mixtures of these four substances. These 11 mixtures (6 binary, 4 ternary, and 1 quaternary) all turned out to be stimulus additive, in the sense that a person could reliably detect mixtures whose individual components are weaker than their unmixed thresholds. Tastants too weak to be perceived alone can thus make impact when in mixtures. The threshold concentration for a given compound was reduced in approximate proportion to the number of compounds added to it. This liberal heteroquality additivity contests the widespread belief that heteroquality mixtures (different chemicals evoking different qualities) are nonadditive and homoquality mixtures (different chemicals evoking the same quality) are additive. Heteroquality additivity emerges on appropriate definition of the subject’s task by forced choice (unavailable to earlier investigators), in order to skirt methodological pitfalls. Operating together, homoand heteroquality additivity may concomitantly enable a person to sense natural mixtures of hosts of weak constituents, such as drinking water. In this regard, gustatory mixtures may function much as do mixtures of frequencies in audition and mixtures of gaseous compounds in olfaction.     

The mere exposure effect and recognition memory

This investigation explores the relationship between liking ratings and recognition performance for obscure classical and Russian music melodies. Past studies have explored if awareness of stimulus presentation affects the mere exposure effect (MEE) (Bornstein, 1989; Bornstein & D'Agostino, 1992). We investigate if the type of awareness (i.e., "remembering" an actual occurrence of hearing the melody vs. "knowing" that one is familiar with the melody in a more general, less contextualised sense; Tulving, 1985) affects the MEE. In Experiment 1, we administered the liking test and the recognition test within the same test block and found that liking ratings for "remembered" melodies were on average higher than those for melodies that were merely "known". Although the recognition data replicate the findings of Gardiner, Kaminska, Dixon, and Java (1996) whereby remember and know responses to a given stimulus react differently to repetition from one to three trials, liking data did not vary with the degree of exposure. In addition, our adoption of the recognition category "guess" resulted in a pattern of results that is not only different from previous studies but illustrates the importance of judged, instead of true, old/new status in determining liking. The basic findings of Experiment 1 were replicated in Experiment 2 in which the liking test was conducted prior to the recognition test. Implications of these findings for theories of MEE are discussed.     

Equivalence relations and the contextual control of multiple derived stimulus functions

Contextual control is a key aspect in equivalence research to support the claim that stimuli may have multiple functions or symbols may have multiple meanings. The present study investigated the contextual control of multiple derived stimulus functions in two experiments. In Experiment 1, equivalence classes were formed and one stimulus set from each class was used to establish two different functions: one via positive reinforcement (key-pressing) and another via negative reinforcement (button clicking), both under contextual control of two different background colors. Later, other stimuli from the equivalence class were presented on those background colors and contextual control of multiple derived stimulus functions was assessed. Experiment 2 added a third background in which no programmed response was reinforced, that is, responses were extinguished. Transfer-of-function tests revealed contextual control of three different functions, including derived extinction. Implications for equivalence relations as a behavior-analytical model of symbolic functioning are discussed.     

Impact of contingency manipulations on accessory stimulus effects

Accessory tone stimuli facilitate response performance despite being irrelevant for the current task. In order to investigate which processes are affected by accessory stimuli, we presented accessory tones in a simple response time (RT) task while varying the contingencies between accessory stimulation and either responses(Experiment 1) or stimulus conditions (Experiment 2). Accessory tones speeded up responding to a larger degree when they were conjointly presented within go compared with no-go trials. In contrast, contingency variation with stimulus conditions did not alter the impact of accessory stimuli. Additionally, accessory tones increased response force. Thus, we conclude that in simple RT tasks accessory tones influence response-related stages such as response selection and response execution rather than perceptual processes.     

Adapting efficiency of salt-sucrose mixtures

Previous studies had observed that NaCI-sucrose mixtures cross-adapted solutions of their unmixed components just as effectively as adaptation to the components themselves, while quinine-sucrose mixtures were not as effective in cross-adapting their components. The present study investigated whether these effects were due to the different tastants involved or to different conditions of stimulation and adaptation employed. Adaptation to NaCI-sucrose mixtures using the conditions of the quinine-sucrose study resulted in perfect cross-adaptation of NaCI saltiness by the mixture, but only partial adaptation of sucrose sweetness by the mixture. A second study attempted to reconcile this remaining difference by examining the stimulation parameters of flow rate, temperature, and area stimulated. As flow rate and area were decreased, the difference between mixture adaptation and self-adaptation of sucrose was attenuated. Mixture suppression may depend upon the tastants mixed and the parameters of stimulation, and may be the result of several physiological mechanisms.     

Proportional Reasoning in 5- to 6-Year-Olds

There have been mixed results in studies investigating proportional reasoning in young children. The current study aimed to examine whether providing visual scaling cues and structuring the reasoning process can improve proportional reasoning in 5- to 6-year-old children. In a series of computerized tasks, children compared the sweetness of 2 mixtures. Each mixture was represented by a juice rectangle stacked on top of a water rectangle. Two rectangles shared the same width but were of same or different heights. The mixtures were scaled by either changing their widths or their heights. In Experiment 1, children’s performance was poor when judging equivalent proportions. In Experiment 2, the 2 mixtures were individually previewed to encourage individual estimation of each mixture and thereby allow participants to strategically reason about the relative proportions. Children performed significantly better than in Experiment 1. In Experiment 3, children explicitly rated the sweetness of each preview mixture. Performance did not improve relative to Experiment 2. Throughout all 3 experiments, children were more sensitive in detecting equivalence when scaling occurred along the width compared with the height, demonstrating the effectiveness of visual-spatial scaling cues. Together, these experiments suggested that visuospatial scaling cues and structuring the 2-step reasoning process using previews can improve 5- to 6-year-olds’ proportional reasoning with certain limitations.     

Generalization and response latency

The present experiments investigated generalization in a reaction time situation where the generalization stimulus, a tone, preceded the reaction time signal, a light. The hypotheses under investigation were that the duration of the cue stimulus would determine the degree of generalization (Experiment I) and that the response latency independent of the stimulus duration would be related to the amount of generalization (Experiment II). A particular generalization test stimulus (a tone of 40, 45, 50, 60, 65, or 70 dB) was presented only once always following two bar-pressing responses to training stimulus (tone of 55 dB) under each of two conditions of stimulus duration in Experiment I and under each of two conditions of response latency in Experiment II. It was found that under the condition of short response latency generalization was broader.     

Generalization and response latency

The present experiments investigated generalization in a reactio? time situation where the generalization stimulus, a tone, preceded the reaction time signal, a light. The hypotheses under investigation were that the duration of the cue stimulus would determine the degree of generalization (Experiment I) and that the response latency independent of the stimulus duration would be related to the amount of generalization (Experiment II). A particular generalization test stimulus (a tone of 40, 45, 50, 60, 65, or 70 dB) was presented only once always following two bar-pressing responses to training stimulus (tone of 55 dB) under each of two conditions of stimulus duration in Experiment I and under each of two conditions of response latency in Experiment II. It was found that under the condition of short response latency generalization was broader.     

Medial prefrontal cortex lesions abolish contextual control of competing responses

There is much debate as to the extent and nature of functional specialization within the different subregions of the prefrontal cortex. The current study was undertaken to investigate the effect of damage to medial prefrontal cortex subregions in the rat. Rats were trained on two biconditional discrimination tasks, one auditory and one visual, in two different contexts. At test, they received presentations of audiovisual compounds of these training stimuli in extinction. These compounds had dictated either the same (congruent trials) or different (incongruent trials) responses during training. In sham-operated controls, contextual cues came to control responding to conflicting information provided by incongruent stimulus compounds. Experiment 1 demonstrated that this contextual control of responding was not evident in individual rats with large amounts of damage that included the prelimbic and cingulate subregions of the prefrontal cortex. Experiment 2 further dissociated the result of Experiment 1, demonstrating that lesions specific to the anterior cingulate cortex were sufficient to produce a deficit early on during presentation of an incongruent stimulus compound but that performance was unimpaired as presentation progressed. This early deficit suggests a role for the anterior cingulate cortex in the detection of response conflict, and for the medial prefrontal cortex in the contextual control of competing responses, providing evidence for functional specialization within the rat prefrontal cortex.     

Contextual and sequential effects on judgments of sweetness intensity.

Presenting stimuli from skewed concentration distributions affects mean responses on category scales. However, if the number of categories on the response scale is increased, the degree of separation between the mean responses obtained for a positively as opposed to a negatively skewed concentration distribution diminishes. The present study investigates the effect of skewed concentration distributions upon ratings on a line scale and compares it to the context effect found for a 7-point category scale. In addition, sequential dependencies between consecutive stimuli and responses are investigated in order to assess their relevance in taste-intensity scaling studies. The context effects are similar for the 7-point category scale and for the line scale. The analyses of sequential effects show that both preceding responses and preceding stimuli affect current responses. However, since these two factors work in opposite directions, only a small contrast effect from the previous stimulus is significant in an overall analysis. The present study shows that even though the overall sequential effects between consecutive stimuli and responses are small, the effect of experimental context may be considerable. Since subjective context is established at the beginning of a session and sequential dependencies operate throughout the whole session, it is argued that contextual and sequential effects are only indirectly related.     

Contextual and sequential effects on judgments of sweetness intensity

Presenting stimuli from skewed concentration distributions affects mean responses on category scales. However, if the number of categories on the response scale is increased, the degree of separation between the mean responses obtained for a positively as opposed to a negatively skewed concentration distribution diminishes. The present study investigates the effect of skewed concentration distributions upon ratings on a line scale and compares it to the context effect found for a 7-point category scale. In addition, sequential dependencies between consecutive stimuli and responses are investigated in order to assess their relevance in tasteintensity scaling studies. The context effects are similar for the 7-point category scale and for the line scale. The analyses of sequential effects show that both preceding responses and preceding stimuli affect current responses. However, since these two factors work in opposite directions, only a small contrast effect from the previous stimulus is significant in an overall analysis. The present study shows that even though the overall sequential effects between consecutive stimuli and responses are small, the effect of experimental context may be considerable. Since subjective context is established at the beginning of a session and sequential dependencies operate throughout the whole session, it is argued that contextual and sequential effects are only indirectly related.