Effects of context on sweet and bitter tastes: unrelated to sensitivity to PROP (6-n-propylthiouracil).

Abstract

In a double-shifting context paradigm, subjects gave magnitude estimates of the perceived intensity of qualitatively dissimilar taste substances (saccharin and quinine, sucrose and quinine) or qualitatively similar ones (saccharin and sucrose), with each pair of substances taking on different contextual sets of concentrations in different sessions. The dissimilar pairs produced substantial differential effects of context (e.g., a particular concentration of saccharin or sucrose was judged more intense than a particular quinine in one contextual setting, less intense in another), but the similar pair did not. This result accords with the hypothesis that differential context effects depend on qualitative similarity. Contrary to expectations, however, the magnitude of the context effect did not differ in tasters and nontasters of the bitter substance 6-n-propylthiouracil (PROP), groups previously shown to differ in sensitivity to bitterness in saccharin. Similarity judgments suggest that saccharin and sucrose were qualitatively alike for all subjects, regardless of sensitivity to PROP.