Sensory scales of taste intensity

The subjective intensity of taste was scaled by the method of magnitude estimation in which Os assigned numbers to designate the apparent strength ofstimulus concentrations. Substances used were sucrose, dextrose, maltose, fructose, saccharin, Sucaryl, sodium chloride, and quinine sulfate. For aqueous solutions of each substance, taste intensity was found to increase as a power function of concentration by weight. Some approximate exponents were: sucrose, 1.3; sodium chloride, 1.4; quinine sulfate. 1.0. The magnitude scale for sucrose was compared with the category scale obtained by a commonly used rating procedure. The category scale turned out to be highly nonlinear.