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Oral and Nonoral Perception of Solution Viscosity
Author(s) -
CHRISTENSEN C. M.,
CASPER L. M.
Publication year - 1987
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.1365-2621.1987.tb06635.x
Subject(s) - kinesthetic learning , viscosity , perception , sensory system , modality (human–computer interaction) , psychology , stimulus modality , computer science , cognitive psychology , artificial intelligence , materials science , developmental psychology , neuroscience , composite material
Solution viscosity, like many other textural properties of foods, can be perceived by more than one sensory modality or method of sensory exploration. The present study compared judgments of solution viscosity obtained by oral (tactile/kinesthetic) and nonoral (visual and tactile/kinesthetic) modes of sensing. The slopes of the functions describing physical and perceptual viscosity were similar for the different methods but solutions were perceived as more viscous when judged in the mouth.