Lawless H T
Sens Processes. 1977 May;1(3):227-37.
Human subjects rated the perceived intensity and pleasantness of taste mixtures (sucrose-quinine) and odor mixtures (lemon-heptanal or pyridine-lavender). The components of the mixture were judged as less intense when mixed than when judged alone. A multiple regression indicated that the pleasantness of a mixture can be predicted from a weighted additive function of the pleasantness values of the component sensations. Pleasantness values of the componetns had to be estimated from their pleasantness-intensity functions, because the perceived intensities of the components change when the components are combined. Weighting coefficients for the linear regressions were greater for the unpleasant components, especially in the odor mixtures.
人类受试者对味觉混合物（蔗糖-奎宁）和气味混合物（柠檬-庚醛或吡啶-薰衣草）的感知强度和愉悦度进行了评分。混合物中的成分在混合时被判断为比单独判断时强度更低。多元回归表明，混合物的愉悦度可以通过各成分感觉愉悦度值的加权加法函数来预测。由于各成分混合时感知强度会发生变化，所以必须根据其愉悦度-强度函数来估计各成分的愉悦度值。线性回归的加权系数对于不愉快成分更大，尤其是在气味混合物中。
