McBurney D H
Sens Processes. 1976 Dec;1(2):150-62.
An attempt to apply linear systems methods to the temporal properties of the human taste system is described. The percentage modulation in concentration required to detect a fluctuation in intensity was measured as a function of frequency of modulation. Both a sine-wave and a square-wave input were used. The sensitivity of the taste system at its maximum, and also at the low frequencies, was greater than expected from previous work based on classical methodology. The sensitivity of the taste system at its maximum, and also at the low frequencies, was greater then expected from previous work base on classical methodology. The sensitivity of the taste system to the various qualities was, in decreasing order, salty, sweet, sour, and bitter. The taste system in insensitive to frequencies above about 5 Hz. Except for bitter, representatives of the various taste qualities yielded similar functions within qualities.
本文描述了将线性系统方法应用于人类味觉系统时间特性的尝试。测量了检测强度波动所需的浓度调制百分比随调制频率的变化。使用了正弦波和方波输入。味觉系统在其最大灵敏度以及低频时的灵敏度高于基于经典方法的先前研究预期。味觉系统在其最大灵敏度以及低频时的灵敏度高于基于经典方法的先前研究预期。味觉系统对各种味觉品质的灵敏度由高到低依次为咸、甜、酸、苦。味觉系统对高于约5赫兹的频率不敏感。除苦味外，各种味觉品质的代表在品质范围内产生了相似的函数。
