Flavor-intensity perception: effects of stimulus context.
Flavor-intensity perception: effects of stimulus context.
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DOI：
10.1016/j.physbeh.2011.08.039
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发表时间：
2012-01-18
影响因子：
2.9
通讯作者：
Chakwin, Emily M.
中科院分区：
文献类型：
--
作者：
Marks, Lawrence E.;Shepard, Timothy G.;Burger, Kelly;Chakwin, Emily M.
刺激情境影响味觉和嗅觉气味强度的判断，且情境效应具有模态特异性。背景是否也对风味混合物的味觉和嗅觉成分产生单独的影响？为了回答这个问题，在4个实验中的每一个中，受试者对通过将4种浓度的味觉调味剂蔗糖与4种浓度的鼻后嗅觉调味剂柠檬醛组合而构建的16种混合物的感知强度进行评级。在每个实验的一个背景条件下，蔗糖的浓度相对较高，柠檬醛的浓度较低;在另一个条件下，蔗糖和柠檬醛的相对浓度相反。有两个主要结果：首先，与早期的研究结果相一致，在8个条件中的5个，评级与感知的蔗糖和柠檬醛的线性添加相一致;但是，在柠檬醛的相对浓度较高的3个条件下，出现了偏离加和性。第二，上下文的变化产生了感知强度的对比（类似适应的变化）：当调味剂的上下文浓度高而不是低时，给定浓度的调味剂对感知强度的贡献较小。一个值得注意的例外是没有上下文的影响，近阈值柠檬醛的感知强度。这些研究结果表明，背景效应可能会出现单独的味觉和嗅觉通道，之前的整合感知风味强度。
Stimulus context affects judgments of intensity of both gustatory and olfactory flavors, and the contextual effects are modality-specific. Does context also exert separate effects on the gustatory and olfactory components of flavor mixtures? To answer this question, in each of 4 experiments, subjects rated the perceived intensity of 16 mixtures constructed by combining 4 concentrations of the gustatory flavorant sucrose with 4 concentrations of the retronasal olfactory flavorant citral. In 1 contextual condition of each experiment, concentrations of sucrose were relatively high and those of citral low; in the other condition, the relative concentrations of sucrose and citral reversed. There were 2 main results: First, consistent with earlier findings, in 5 of the 8 conditions, the ratings were consistent with linear addition of perceived sucrose and citral; departures from additivity appeared, however, in 3 conditions where the relative concentrations of citral were high. Second, changes in context produced contrast (adaptation-like changes) in perceived intensity: The contribution to perceived intensity of a given concentration of a flavorant was smaller when the contextual concentrations of that flavorant were high rather than low. A notable exception was the absence of contextual effects on the perceived intensity of near-threshold citral. These findings suggest that the contextual effects may arise separately in the gustatory and olfactory channels, prior to the integration of perceived flavor intensity.
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DOI：
10.3758/bf03194719
发表时间：
2002-04-01
期刊：
PERCEPTION & PSYCHOPHYSICS
影响因子：
--
作者：
Arieh, Y;Marks, LE
通讯作者：
Marks, LE
影响因子：
2
作者：
Diamond, J;Lawless, HT
通讯作者：
Lawless, HT
DOI：
10.3758/bf03207066
发表时间：
1986-06-01
期刊：
PERCEPTION & PSYCHOPHYSICS
影响因子：
--
作者：
HORNUNG, DE;ENNS, MP
通讯作者：
ENNS, MP
影响因子：
3.5
作者：
Lawless, HT;Horne, J;Spiers, W
通讯作者：
Spiers, W
影响因子：
3.5
作者：
Rankin, KM;Marks, LE
通讯作者：
Marks, LE