Magnitude production and magnitude estimation of taste intensity

Autor:	Harry E. Bose, Herbert L. Meiselman, William F. Nykvist
Rok vydání:	1972
Předmět:	Chromatography Sucrose Sodium chemistry.chemical_element Experimental and Cognitive Psychology Hydrochloric acid Quinine Hydrochloride Sensory Systems chemistry.chemical_compound Taste intensity stomatognathic system chemistry Magnitude (astronomy) General Psychology
Zdroj:	Perception & Psychophysics. 12:249-252
ISSN:	1532-5962 0031-5117
DOI:	10.3758/bf03212885
Popis:	Magnitude productions of sodium chloride (salty), quinine hydrochloride (bitter), and sucrose (sweet) yielded steeper psychophysical functions than those obtained with magnitude estimation. Hydrochloric acid (sour) produced the opposite effect. The results are discussed with respect to previous findings in taste intensity scaling and to general psychophysical considerations.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::e40ad5a412a08c001fad1a309a90caad https://doi.org/10.3758/bf03212885 Zobrazit plný text záznamu Full text from SpringerLink