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TEMPORAL ASPECTS OF HEDONIC RESPONSES 1
Author(s) -
TAYLOR DENISE E.,
PANGBORN ROSE MARIE.
Publication year - 1990
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1990.tb00475.x
Subject(s) - degree (music) , psychology , wine tasting , scaling , sample (material) , mouthfeel , intensity (physics) , statistics , mathematics , audiology , food science , chemistry , medicine , physics , chromatography , wine , optics , raw material , geometry , organic chemistry , acoustics
. Continuous measurement of degree of liking for chocolate milk varying in milkfat (0–36%) showed significant fluctuations over the 80 s test period. For 17 judges, samples with intermediate fat levels received maximum liking 20–30 s after placement in the mouth then declined to neutral (neither like nor dislike). The nonfat sample gave a flat, neutral response across time while the 36% fat sample was initially neutral, reached maximum dislike at approximately 20 s then gradually returned to neutral. For 5 judges, increasing degree of liking was expressed for increasing fat levels. For both groups, maximum and minimum time‐intensity (T‐I) measurements correlated significantly with results from conventional hedonic scaling on a 20‐cm line. Degree of liking was unaffected by swallowing or expectorating samples by either T‐I or scaling. Thus, similar to perceived intensity, hedonic responses are not static, but show systematic changes during tasting, i.e., from the time the sample is placed into the mouth, through expectoration (or swallowing) until a steady (usually neutral) state is reached.