Taste-taste,odor-odor,and taste-odor mixtures: Greater suppression within than between modalities

Subjects judged the intensities of the component qualities of two taste stimuli [sucrose (S) and NaCl (N)], two odor stimuli [citral (C) and anethole (A)], and the mixtures of these stimuli [taste-taste (SN), odor-odor (CA), and taste-odor (SC, NC, SA, and NA)]. The within-modality mixtures, taste-taste and odor-odor, produced greater suppression of perceived intensity than did the between-modality mixtures, taste-odor. However, taste-odor mixtures also produced a significant amount of suppression of perceived intensity when compared with the individual taste and odor stimuli. The data are discussed with respect to peripheral and central mechanisms in mixture suppression.