THE CONTRIBUTIONS OF SMELL AND TASTE TO OVERALL INTENSITY - A MODEL
THE CONTRIBUTIONS OF SMELL AND TASTE TO OVERALL INTENSITY - A MODEL
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DOI：
10.3758/bf03207066
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发表时间：
1986-06-01
期刊：
影响因子：
--
通讯作者：
ENNS, MP
中科院分区：
文献类型：
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作者：
HORNUNG, DE;ENNS, MP
提出了一个数学模型来描述嗅觉和味觉在产生整体强度或风味感觉中的整合。这种加性模型的基础是这样一个前提，即整体强度的感觉是由嗅觉和味觉强度的估计之和组成的。然而，由于该总和一直被示出为大于风味强度的估计，因此修改加性模型，使得描述气味和味道的量值估计的心理物理函数在用于预测总体强度或风味时被“减少”。该模型的预测能力通过使用双模块递送系统（Hornung和恩斯，1984）呈现增味剂丁酸乙酯和促味剂蔗糖的测试结果来证明。使用蒸馏水和三种浓度的气味剂与蒸馏水和三种浓度的促味剂相结合的所有组合，受试者使用绝对量值估计的方法来衡量气味、味道和风味的强度。整体强度（风味）的估计准确地预测的强度等级给予气味和味道。
A model is proposed to describe mathematically the integration of olfaction and gustation in producing the sensation of overall intensity or flavor. The basis of this additive model is the premise that the sensation of overall intensity is composed of the summation of the estimates of the intensities of smell and taste. However, since this summation has been consistently shown to be greater than the estimates of the intensity of flavor, the additive model is modified such that the psychophysical functions describing the magnitude estimates of smell and taste are "reduced" when used to predict the overall intensity or flavor. The model''s predictive capacity is demonstrated by the results of a test using the Two-Module Delivery System (Hornung and Enns, 1984) to present the odorant ethyl butyrate and the tastant sucrose. Using all combinations of distilled water and three concentrations of the odorant combined with distilled water and three concentrations of the tastant, subjects used the method of absolute magnitude estimation to scale the intensities of smell, taste, and flavor. Estimates of overall intensity (flavor) were predicted accurately from the intensity ratings given to smell and taste.