Abstract
Given the assumptions that the taste sense is analytic and that the total perceived intensity of a complex taste equals the sum of the perceived intensities of the components, a new procedure was devised to scale taste intensity. Subjects matched the intensity of test substances either to the total intensity or to the intensity of one component of two-component mixtures tin which the two components appeared equally intense. Given the above-stated assumptions, such a pair of matches should define a psychological ratio of 2∶1. Scales erected by this procedure agreed well with scales determined by magnitude estimation.
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Supported by NSF Grant BNS 76-09950 to Lawrence E. Marks and NIH Grant ES-00880 to Linda M. Bartoshuk.
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Marks, L.E., Bartoshuk, L.M. Ratio scaling of taste intensity by a matching procedure. Perception & Psychophysics 26, 335–339 (1979). https://doi.org/10.3758/BF03204157
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DOI: https://doi.org/10.3758/BF03204157