Abstract
Using eight highly trained Ss, sensitivity to near threshold levels of NaCl was significantly greater at solution temperatures of 22° and 37°C than at 0° or 55°C. Perceived intensity increased linearly with concentration (0.04%–0.64% NaCl) at all four solution temperatures, with the two lower considered slightly more intense than the two higher temperatures. Biomodal distributions were obtained for hedonic judgments at all temperatures, with three Ss showing greater liking and five Ss showing greater disliking of increasing concentrations. Parotid salivary flow was inversely related to the taste sensitivity, i.e., significantly lower flow rates were obtained for the intermediate than for the hot or cold solutions, independent of salt content. When solution temperature was O°C, the minimum temperature of the oral cavity was 9°–20°C; when solution temperature was 55°C, the maximum temperature of the oral cavity was46°–49°C.
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This investigation was supported in part by Public Health Service Research Grant Ul-00167 from the National Center for Urban and Industrial Health. Appreciation is extended to Professor W. G. Jennings for advice and assistance on the temperature recording measurements. The technical assistance of Mrs. Ida M. Trabue and participation of the experimental subjects is gratefully acknowledged.
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Pangborn, R.M., Chrisp, R.B. & Bertolero, L.L. Gustatory, salivary, and oral thermal responses to solutions of sodium chloride at four temperatures. Perception & Psychophysics 8, 69–75 (1970). https://doi.org/10.3758/BF03210177
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DOI: https://doi.org/10.3758/BF03210177