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Chemical Senses 23: 379-384,
© 1998 Oxford University Press

Ad Libitum Mixing in a Taste Memory Task: Methodological Issues

Mika Vanne, Pentti Laurinen1 and Hely Tuorila

Department of Food Technology PO Box 27 (Viikki B) 1 Department of Psychology PO Box 13, FIN-00014 University of Helsinki, Finland

Correspondence to be sent to: Mika Vanne, Department of Food Technology, PO Box 27 (Viikki B), FIN-00014 University of Helsinki, Finland. e-mail mika.vanne{at}helsinki.fi


  Abstract

Ad libitum mixing, an application of the method of adjustment in food research, was investigated and evaluated for the purpose of taste memory research. The difference between ascending and descending runs in mixing was studied using a wide range of prefill concentrations lower and higher than standard. The effect of training was studied by comparing subjects with two or 10 replications in the first session where a standard was present as a reference. Results showing higher reproduced concentrations after a 25 h time interval than those produced immediately are consistent with earlier results from within-subject designs. Thus, the difference in recall performance did not depend on the design of the study. No difference between ascending and descending runs in the mixing was observed, thus the prefill concentrations did not affect the reproduction of a given standard. There was no significant difference between produced concentrations after two and 10 replications, although a non-significant trend towards improved performance following 10 replications was observed after the 25 h time interval.

Accepted 12 February 1998


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[Abstract] [Full Text] [PDF]


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