PERCEPTUAL INTERACTIONS IN MIXTURES CONTAINING BITTER-TASTING SUBSTANCES
PERCEPTUAL INTERACTIONS IN MIXTURES CONTAINING BITTER-TASTING SUBSTANCES
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DOI：
10.1016/0031-9384(94)90372-7
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发表时间：
1994-12-01
影响因子：
2.9
通讯作者：
SCHIFFERSTEIN, HNJ
中科院分区：
文献类型：
--
作者：
FRIJTERS, JER;SCHIFFERSTEIN, HNJ
Mixtures of Quinine HCl and NaCl elicit heterogeneous taste percepts. Each such percept consists of a bitter and a salt sensation. Using functional measurement in combination with a two-stimulus procedures, it was found that the NaCl suppresses the QHCl bitterness and that QHCl has almost no suppressive effect on NaCl saltiness. In addition, it was shown that the total intensity of the mixture percept is almost identical to the sum of the intensities of the bitterness and saltiness sensations-within-the-percept. As was found in earlier experiments with mixtures of other tastants, central sensory integration within a heterogeneous percept seems to be a fairly simple additive process.
