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Direct and Indirect Scaling of Sensory Differences in Simple Taste and Odor Mixtures
Author(s) -
LAWLESS HARRY,
SCHLEGEL MICHAEL P.
Publication year - 1984
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.1365-2621.1984.tb13665.x
Subject(s) - odor , sweetness , sensory system , citral , taste , scaling , biological system , two alternative forced choice , chemistry , psychology , food science , mathematics , pattern recognition (psychology) , artificial intelligence , cognitive psychology , computer science , biology , neuroscience , geometry , essential oil
Differences between simple taste‐odor mixtures were assessed by direct ratings of individual sensory attributes and by a forced‐choice discrimination task. Two levels of citral and two levels of sucrose were combined factorially to produce four mixtures. The direct scaling of perceived sweetness and perceived intensity of lemon odor revealed no interactions of the components. However, Thurstonian scaled distances based on triangle test performance showed complex interactions. The difference in results observed with the two methods suggests that sensory data may have dramatically different implications, depending upon what a given task demands of the observer.