Premium
Variability of Taste Perception a
Author(s) -
PERYAM DAVID R.
Publication year - 1963
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1963.tb01681.x
Subject(s) - sodium benzoate , taste , citric acid , chemistry , sodium , salt (chemistry) , monosodium glutamate , sucrose , food science , potassium , perception , psychology , interpersonal communication , ammonium , communication , organic chemistry , neuroscience
SUMMARY High inter‐personal variability has been noted in the taste qualities people report for solutions of sodium benzoate. This study sought to determine whether such variability occurs with other substances and to assess the role of learning in development of the response. 24 S's replicated ratings of the intensity of sweet, salt, sour, and bitter in solutions representing 3 concentrations each of 4 familiar and 4 unfamiliar substances. Significant interpersonal variability was found for all substances. It' was lower for the familiar substances (sucrose, salt, citric acid, and caffein) than for the unfamiliar ones (sodium benzoate, monosodium glutamate, potassium chloride, ammonium chloride, and a “model” solution). Thus, learning appears to be important.