Incidental learning and memory for three basic tastes in food.
Incidental learning and memory for three basic tastes in food.
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附带学习和记忆食物的三种基本口味。
DOI：
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发表时间：
2004
期刊：
影响因子：
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通讯作者：
E. Köster
中科院分区：
文献类型：
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作者：
M. A. Köster;John Prescott;E. Köster
43名受试者被邀请参加一项关于饥饿感的实验。那天早上他们什么都没吃就来了，吃的是标准早餐，有橙子汁、奶油奶酪饼干和酸奶。这些产品后来（当受试者在白天对饥饿感进行评分后返回时）被用作一组干扰物中的目标，这些干扰物通过添加或减去不同数量的两种基本口味而变化。橙子汁的甜味和苦味不同，奶油干酪的酸味和苦味不同，酸奶的甜味和酸味不同。通过使用在与其他受试者的初步实验中确定的仅可察觉的差异作为变化单位，使变化具有可比性。研究人员比较了两种记忆测量方法，一种是绝对的（表明哪些是目标），另一种是相对的（表明目标和干扰物是否比早餐吃的东西更令人愉快，更令人愉快，两种方法都显示了附带学习，但相对记忆是优越的上级。记忆不同的口味和部分依赖于产品。这些实验表明，味觉记忆被调整为检测新的和潜在的危险刺激，而不是以很高的精度记住早期经历的刺激的特征。
Forty three subjects were invited under the pretence that they would take part in an experiment on hunger feelings. They came without having eaten anything that morning and received a standard breakfast containing orange juice, cream cheese on crackers and yoghurt. These products were later (when subjects returned after scoring hunger feelings during the day) used as targets amidst a set of distractors varied by adding or subtracting different amounts of two basic tastes. Orange juice was varied in sweetness and bitterness, cream cheese in sourness and bitterness and yoghurt in sweetness and sourness. The changes were made comparable by using just noticeable differences, determined in preliminary experiments with other subjects, as units of change. Two measurements of memory were compared, an absolute (indicating which were the targets) and a relative one (indicating whether the targets and distractors were more, less or equally pleasant, sweet, sour, bitter or salty as the item eaten at breakfast). Both methods showed incidental learning, but relative memory was superior. Memory differed between tastes and was partly product dependent. These experiments suggest that taste memory is tuned to detect novel and potentially dangerous stimuli rather than to remember features of earlier experienced stimuli with great precision.