Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.
Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.
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味觉嗅觉混合物的识别：语言标签的影响。
DOI：
10.1093/chemse/bjs142
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发表时间：
2013
期刊：
影响因子：
3.5
通讯作者：
Marks,LawrenceE
中科院分区：
文献类型：
--
作者：
Brewer,JenniferM;Shavit,AdamY;Shepard,TimothyG;Veldhuizen,MariaG;Parikh,Roshan;Marks,LawrenceE
两个实验，使用不同的刺激范围和数量，考察了语言标签如何影响对含有不同比例的蔗糖(味觉调味剂)和柠檬醛(嗅觉调味剂)的混合口味的识别。这两个实验都要求受试者识别出每种刺激物要么含有“大部分糖”，要么含有“大部分柑橘”。在一种情况下，味道刺激物之前没有标签。在另一种情况下，每个味道刺激都跟随一个标签，要么是糖，要么是柑橘，受试者被告知，通常尽管并不总是命名较强的味道成分，也就是说，标签是概率有效的。这两个实验的结果都表明，标签系统地改变了识别反应：当味道刺激紧跟在相应的标签、糖或柑橘之后时，受试者更频繁地回答“糖”或“柑橘”。但标签几乎不会影响识别的整体准确性。然而，准确性可能受到味道刺激本身的易混性以及混淆可能限制辨别标签和个别味道刺激之间的概率关联的机会的方式的限制。我们用决策理论模型来描述结果，在该模型中，标签导致控制识别反应的反应标准的变化，或者可能影响香料本身的感官表征的变化。
Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either “mostly sugar” or “mostly citrus.” In one condition, no labels preceded the flavor stimuli. In another condition, each flavor stimulus followed a label, either SUGAR or CITRUS, which, the subjects were informed, usually though not always named the stronger flavor component; that is, the labels were probabilistically valid. The results of both experiments showed that the labels systematically modified the identification responses: Subjects responded “sugar” or “citrus” more often when the flavor stimulus followed the corresponding label, SUGAR or CITRUS. But the labels hardly affected overall accuracy of identification. Accuracy was possibly limited, however, by both the confusability of the flavor stimuli per se and the way that confusability could limit the opportunity to discern the probabilistic associations between labels and individual flavor stimuli. We describe the results in terms of a decision-theoretic model, in which labels induce shifts in response criteria governing the identification responses, or possibly effect changes in the sensory representations of the flavorants themselves.