Stevenson R J, Prescott J
Sensory Research Centre, CSIRO Division of Food Science and Technology, Sydney NSW, Australia.
Acta Psychol (Amst). 1997 Feb;95(2):195-214. doi: 10.1016/s0001-6918(96)00029-7.
Memory-based ratings of chemosensory mixtures produce response patterns similar to those observed perceptually. This finding is extended in two experiments. In the first, subjects mad judgments of sweetness, sourness and intensity in memory or with perceptually present combinations of sucrose and citric acid. Performance in both conditions was equivalent. Debriefing revealed some explicit knowledge about the way such mixtures interact. A second study investigated the relationship between such explicit knowledge and performance on the memory task. Here, subjects made the same ratings, but sampled, on separate days; (1) capsaicin alone, (2) a flavoured, sucrose, critic acid solution and imagined adding capsaicin, (3) the solution alone and (4) the solution actually with capsaicin. Performance was equivalent across the semi-mental and real mixture. Only sweetness was suppressed. Debriefing revealed that subjects thought all tastes and flavours were affected by capsaicin. Apart from extending previous findings, these studies suggest a role for both explicit and implicit memory processes in mental mixture judgments.
基于记忆的化学感觉混合物评分产生的反应模式与感知观察到的模式相似。这一发现在两个实验中得到了扩展。在第一个实验中，受试者对蔗糖和柠檬酸在记忆中或感知呈现的组合的甜度、酸度和强度进行判断。两种条件下的表现相当。事后询问揭示了一些关于此类混合物相互作用方式的明确知识。第二项研究调查了这种明确知识与记忆任务表现之间的关系。在这里，受试者进行相同的评分，但在不同的日子里对以下内容进行采样：(1) 单独的辣椒素，(2) 一种加了香料的蔗糖、柠檬酸溶液，并想象加入辣椒素，(3) 单独的溶液，以及(4) 实际加入了辣椒素的溶液。半想象混合物和实际混合物的表现相当。只有甜度受到了抑制。事后询问表明，受试者认为所有的味道和风味都受到了辣椒素的影响。除了扩展先前的发现之外，这些研究还表明，明确记忆和隐性记忆过程在心理混合物判断中都发挥了作用。
