Effect of endogenous attention on detection of weak gustatory and olfactory flavors
Effect of endogenous attention on detection of weak gustatory and olfactory flavors
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DOI：
10.3758/bf03194904
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发表时间：
2004-05-01
期刊：
影响因子：
--
通讯作者：
Marks, LE
中科院分区：
文献类型：
--
作者：
Ashkenazi, A;Marks, LE
在绝对检测(双选择强制选择)任务中，考察了内源性注意对弱调味剂可检测性的影响。对蔗糖的关注提高了蔗糖的检测能力，蔗糖是一种基于味觉的调味剂，无论是当替代品是水还是香兰素时。但对香兰素的关注并没有改善香兰素的检测能力，香兰素是一种基于嗅觉的调味剂，无论是当替代品是水还是当它是蔗糖时。当替代品是柠檬酸时，注意力也没有改善香兰素的检测能力，柠檬酸是一种味道，与香兰素在质量上不如蔗糖相似。当蔗糖或香草醛与另一种物质混合时，注意力对检测没有积极的影响。这些发现表明，尽管选择性地注意味觉味道是可能的，但选择性地注意嗅觉味道可能更困难--可能是因为对口腔中摄取的味道的关注在空间上指向舌头，味觉感受器而不是嗅觉感受器位于那里。
The effect of endogenous attention on the detectability of weak flavorants was examined in an absolute detection (two-alternative forced-choice) task. Attention to sucrose improved the detectability of sucrose, a gustation-based flavorant, both when the alternative was water and when it was vanillin. But attention to vanillin did not improve the detectability of vanillin, an olfaction-based flavorant, either when the alternative was water or when it was sucrose. Nor did attention improve the detectability of vanillin when the alternative was citric acid, a tastant that is qualitatively less similar to vanillin than is sucrose. Attention had no positive effect on the detection of either sucrose or vanillin when it was mixed with the other substance. These findings suggest that although it is possible to attend selectively to gustatory flavors, it may be more difficult to attend selectively to olfactory flavors-perhaps because attention to flavors, which are taken in the mouth, is directed spatially toward the tongue, where gustatory, but not olfactory, receptors are located.