Primacy and Recency Effects for Taste
Primacy and Recency Effects for Taste
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DOI：
10.1037/xlm0000437
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发表时间：
2018-03-01
影响因子：
2.6
通讯作者：
Katz, Jeffrey S.
中科院分区：
文献类型：
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作者：
Daniel, Thomas A.;Katz, Jeffrey S.
从历史上看，我们对人类记忆的了解大多是在使用视觉和语言刺激的实验中发现的。在两个实验中，参与者对非语言液体表现出可靠的高辨识度。在实验1中，参与者在识别任务中延迟30秒后，即使探针刺激只是同一味道中的不同浓度，也表现出较高的识别味道（苦、咸、酸、甜）的准确性。在实验2中，参与者在不同延迟长度（15、30、45、60秒）的连续位置识别任务中分别品尝了三种液体，并表现出首因效应和近因效应。在较短的延迟长度（即近时性）下，对列表末尾液体的识别最为明显。对列表开头液体的识别在较长的延迟长度（即首要位置）中最为明显。这些数据表明，味觉信息不仅被储存和保存在工作记忆中，而且对这些液体的记忆也遵循了识别记忆中从最近到首要的转变。
Historically, much of what we know about human memory has been discovered in experiments using visual and verbal stimuli. In two experiments, participants demonstrated reliably high recognition for nonverbal liquids. In Experiment 1, participants showed high accuracy for recognizing tastes (bitter, salty, sour, sweet) over a 30-s delay in a recognition task, even when the probe stimulus was only a different concentration within the same taste. In Experiment 2, participants tasted three liquids and showed both primacy and recency effects in a serial-position recognition task with varying delay lengths (15, 30, 45, 60 s). Recognition for liquids at the end of a list was most evident with shorter delay lengths (i.e., recency). Recognition for liquids at the start of the list was most evident with longer delay lengths (i.e., primacy). These data show that not only is gustatory information stored and maintained in working memory, but that memory for these liquids follow a recency-to-primacy shift in recognition memory.