Clark C C, Lawless H T
Department of Food Science, New York State College of Agriculture and Life Sciences, Cornell University, Ithaca 14853, USA.
Chem Senses. 1994 Dec;19(6):583-94. doi: 10.1093/chemse/19.6.583.
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.
与时间相关的测量给心理物理学和应用感官测试方法带来了一些挑战，包括控制在单点标度中发现的心理偏差。本研究使用重复类别评分法，在时间-强度标度任务中，当反应选项受到时间限制时，检验了评分的增强情况。小组成员在90秒内对一种含有甜味剂和香料的伪饮料以及一种仅含甜味剂的饮料进行评分。香料味导致甜味强度增加，特别是当小组成员仅限于对甜味进行反应时。当小组成员同时有香料和甜味反应选项时，气味引起的甜味增强比小组成员只有甜味标度时要小。在之前的实验环节中先使用两种标度，并没有减少晕轮倾倒增强效应。在一项研究中，当提供额外的调味标度时，单独蔗糖的甜味评分会降低，这可能是由于反应分配不当所致。
