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QUALITATIVE DESCRIPTION OF LOW CONCENTRATION SODIUM CHLORIDE SOLUTIONS
Author(s) -
O'MAHONY MICHAEL
Publication year - 1973
Publication title -
british journal of psychology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.536
H-Index - 92
eISSN - 2044-8295
pISSN - 0007-1269
DOI - 10.1111/j.2044-8295.1973.tb01387.x
Subject(s) - taste , wine tasting , psychology , chemistry , sodium , qualitative analysis , communication , qualitative research , food science , neuroscience , organic chemistry , social science , wine , sociology
Qualitative descriptions of low concentration sodium chloride solutions were studied using a procedure involving repetitive tasting in ascending series. Generally, subjects tended to use traditional taste categories while any new categories tended to be compounds of the old ones. However, further study suggested that at least four distinct category changes could be distinguished before salt taste recognition instead of the two traditional detection and recognition thresholds.