Abstract
Thirty-two subjects judged the perceived intensity of each of four concentrations of sucrose over 2 min. Stimuli were either sipped and expectorated or flowed over the subject’s extended tongue. Ratio judgments on a line scale and category ratings were made. Sixteen of the subjects had had extensive training in judging the sensory attributes of food products, and another group of 16 subjects were untrained. The perceived intensity of sucrose rose to a peak within 5 or 10 sec, and then declined over 2 min. In both the sip and the flow conditions, the taste disappeared completely for 26 of 32 subjects. Stronger concentrations were perceived as having greater peak intensities and longer lasting taste. The differences between concentrations were enhanced when sipped rather than flowed over the tongue. Judgments of intensity and duration were largely unaffected by the training level of subjects and the use of different rating scales.
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