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Chemical Senses 23: 295-301,
© 1998 Oxford University Press
Recalling Sweet Taste Intensities in the Presence and Absence of Other Tastes
Department of Food Technology, University of Helsinki PO Box 27 (Viikki B), FIN-00014 Helsinki, Finland 1 Department of Psychology, University of Helsinki PO Box 13, FIN-00014 Helsinki, Finland
Correspondence to be sent to: Mika Vanne, Department of Food Technology, University of Helsinki, PO Box 27 (Viikki B), FIN-000 14 Helsinki, Finland. e-mail: mika.vanne{at}helsinki.fi
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Abstract |
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Memory for sweet taste intensities in different media during 125 h was investigated using three concentrations (w/w) of sucrose: 4.21% (0.125 M), 8.28% (0.25 M) and 16.06% (0.5 M). Sucrose was dissolved in four media [water with no tastant and water with 0.73% (0.125 M) sodium chloride, 0.04% (0.002 M) citric acid and 0.04% (0.002 M) caffeinel as standard stimuli. Subjects (n = 39) were assigned into four groups, each group performing the memory task in one medium only. After tasting each standard the subjects reproduced the subjective taste intensity immediately and after 1 2 mm and 1, 5, 25 and 125 h by mixing portions of low (0%) and high (29.75%; 1 M) concentrations (w/w) of sucrose and by tasting and retasting (ad libitum procedure). The produced sucrose concentrations increased significantly from the first session to the 125 h time interval. There was a significant difference between immediately reproduced standard concentrations and concentrations produced after all time intervals. Relative differences from standard (
i/i) differed only between concentrations produced immediately and after 125 h time interval. The low (4.21%) concentration showed larger differences from standard than the high (16.06%) concentration. The added tastant had no effect on the results.
Accepted 6 January 1998