Literature DB >> 7735838

Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect.

C C Clark1, H T Lawless.   

Abstract

Time-related measurements pose some challenges to psychophysics and to applied sensory testing methods including control of psychological biases which have been found in single-point scaling. This research examined enhancement of ratings when response alternatives were limited in time-intensity scaling tasks using repeated category ratings. Panelists rated a pseudo-beverage containing sweetener and flavor and one with sweetener only over a 90-s period. The aromatic flavor caused an increase in sweetness intensity and especially so when the panelists were limited to sweetness responses only. The odor-induced enhancement of sweetness was smaller when panelists were given both flavor and sweetness response options than when the panelists were given only a sweetness scale. Prior use of both scales in a previous experimental session did not lessen the halo-dumping enhancement effect. In one study, sweetness ratings of sucrose alone were depressed when the additional scale for flavoring was provided, perhaps due to inappropriate partitioning of responses.

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Year:  1994        PMID: 7735838     DOI: 10.1093/chemse/19.6.583

Source DB:  PubMed          Journal:  Chem Senses        ISSN: 0379-864X            Impact factor:   3.160


  38 in total

1.  Flavor-intensity perception: effects of stimulus context.

Authors:  Lawrence E Marks; Timothy G Shepard; Kelly Burger; Emily M Chakwin
Journal:  Physiol Behav       Date:  2011-09-10

2.  A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.

Authors:  Han-Seok Seo; Emilia Iannilli; Cornelia Hummel; Yoshiro Okazaki; Dorothee Buschhüter; Johannes Gerber; Gerhard E Krammer; Bernhard van Lengerich; Thomas Hummel
Journal:  Hum Brain Mapp       Date:  2011-10-22       Impact factor: 5.038

3.  Allelic variation in TAS2R bitter receptor genes associates with variation in sensations from and ingestive behaviors toward common bitter beverages in adults.

Authors:  John E Hayes; Margaret R Wallace; Valerie S Knopik; Deborah M Herbstman; Linda M Bartoshuk; Valerie B Duffy
Journal:  Chem Senses       Date:  2010-12-16       Impact factor: 3.160

4.  Differences in the chemesthetic subqualities of capsaicin, ibuprofen, and olive oil.

Authors:  Samantha M Bennett; John E Hayes
Journal:  Chem Senses       Date:  2012-01-25       Impact factor: 3.160

Review 5.  Odor/taste integration and the perception of flavor.

Authors:  Dana M Small; John Prescott
Journal:  Exp Brain Res       Date:  2005-07-19       Impact factor: 1.972

Review 6.  Olfactory imagery: a review.

Authors:  Richard J Stevenson; Trevor I Case
Journal:  Psychon Bull Rev       Date:  2005-04

7.  Sensory characteristics of liquids thickened with commercial thickeners to levels specified in the International Dysphagia Diet Standardization Initiative (IDDSI) framework.

Authors:  Jane Jun-Xin Ong; Catriona M Steele; Lisa M Duizer
Journal:  Food Hydrocoll       Date:  2018-01-02       Impact factor: 9.147

8.  Coactivation of gustatory and olfactory signals in flavor perception.

Authors:  Maria G Veldhuizen; Timothy G Shepard; Miao-Fen Wang; Lawrence E Marks
Journal:  Chem Senses       Date:  2009-12-23       Impact factor: 3.160

9.  Enhancement of retronasal odors by taste.

Authors:  Barry G Green; Danielle Nachtigal; Samuel Hammond; Juyun Lim
Journal:  Chem Senses       Date:  2011-07-27       Impact factor: 3.160

10.  Using milk fat to reduce the irritation and bitter taste of ibuprofen.

Authors:  Samantha M Bennett; Lisa Zhou; John E Hayes
Journal:  Chemosens Percept       Date:  2012-05-01       Impact factor: 1.833

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