Abstract
Anticipatory salivary flow was measured to the sight of seven foods that varied in texture, composition and palatability. In one experiment, subjects consumed the test foods that were viewed. This group was tested both during conditions of hunger and satiation. In a second experiment, subjects were instructed that they would not consume the foods that were viewed. Salivary responses were not related to the anticipated palability of the test foods but rather appeared to be related to the physical and chemical properties of the foods. Pizza, chocolate cake and gelatin were rated as highly palatable, but significant salivary increases occurred only with pizza. Of all the test foods, the greatest salivary flow increases were observed to the sight of lemon slices and pizza, and both foods contain sour or pungent ingredients. Hunger state and the expectation of consuming the test foods did not systematically affect the pattern or magnitude of salivary responses.
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