A consumer-like taste panel of 10 men and women, ages 22–50, evaluated the sweetness, pleasantness and color acceptability of five sweetened, strawberry-red colored beverages, containing 3.2% to 4.8% sucrose, using magnitude estimation. Five intensities of strawberry colors were formulated using increasing volumes of FD&C Red 40 and a constant volume of both FD&C Yellow 6 and imitation strawberry flavoring. Color measurements from the Gardner XL-23 colorimeter and the G. E. Recording Spectrophotometer were converted to L*, a*, b*. Sensory responses were evaluated against the value arctan (a*/b*), representing color intensity, and sucrose concentration, as percent sugar. Sweetness perception increased with increasing sucrose concentration, producing a slope greater than 2.00 (r2≥0.87) but produced an exponent less than 1.0 (r2<0.91) when evaluated against arctan (a*/b*). Sweetness increased approximately 2 to 12% with increasing color intensity in 4% sucrose solutions. Perceived sweetness was influenced by pleasantness effects and color acceptability. Color 3 samples were rated as the sweetest, most pleasant-tasting drinks and had the most acceptable color. The color-sweetness function was linear over a narrow color range.

Application of power spectral density analysis to normal human standing sway showed that the power in sway was unevenly distributed among various frequencies below 1.0 Hz. Ss were divided. with regard to antero-posterior sway. into two types on the basisof the frequencies at which peaks ofpower occurred. The same Ss were divided into four types, with regard to lateral sway, using similar criteria. The different types appear to represent normal variationsin the basic mechanism for standing upright.The power spectral density (PSD) is the mathematical measure used to quantify a situation in which the waveform of interest cannot be analyzed into a discrete number of harmonics because the waveform is undergoing constant change (Milsum, 1966, pp. 384-385). In effect, use of the PSD measure gives the average power contained in some given frequency band of the waveform. The usual way of displaying this measure is by means of a plot of PSD against frequency. Phenomena which have been investigated by use of PSD include the EEG, finger movement, and pupil diameter (Milsum, 1966, p. 388). The results of such studies have shown that the power of the waveform is not distributed equally over frequency, as would be the case if the waveform were actually white noise, i.e., composed of frequencies at random, but is contained in peaks at certain frequencies. For example, Campbell et al (1959) have shown that the power in visual accommodation lies predominately in the region of 0.0-0.5 Hz, with a component in one or more narrow bands near 2 Hz when viewing is carried out with a large pupil.The purpose of the current investigation was to analyze, by use of PSD, the standing sway of human Ss under two conditions. These were at the beginning of a continuous 2D-min period of standing, and at the end of it. METHOD Subjects These were 10 male undergraduates at the University, who were enrolled in an introductory course in psychology. They received credit toward fulfillment of a course requirement in return for their participation. They were selected from a larger group of volunteers, so that the 10 had no history of a head injury, of muscle or bone injury to the legs or feet, of fainting spells, or of a recent illness. In addition, none of the Ss were taking any medication with the possible exception of multipurpose vitamin supplements. ApparatusThe sway transducer on which S stood was a square wooden platform, approximately 68 em along each side and 2 em thick. The platform was supported at the center of each side by the ends of four horizontally-positioned steel bars of rectangular cross section which extended under the platform. The platform was also firmly fastened to these bars by a machine screw through each bar. The other ends of the supporting bars were rigidly fastened to a framework of welded steel positioned below the platform, and which was approximately the same dimensions as the platform. Strain gauges were placed on all four bars, and only those on opposing bars were connected as elements of two separate Wheatstone brid...

Sweetness of cherry-flavored and colored beverages, containing 3.2 to 4.8% sucrose, was quantified by a panel of 10 men and women, ages 22–50, using magnitude estimation. Five intensities of cherry colors were formulated using increasing volumes of Red 40 and a constant volume of both Blue 1 and imitation cherry flavoring. Color measurements from the Gardner XL-23 Colorimeter and the G. E. Recording Spectrophotometer were converted to L*, a* and b*. Sweetness was evaluated against sucrose concentration and arctan (a*/b*). Magnitude tests to evaluate color acceptability and pleasantness were also conducted. All magnitude estimates were normalized and subjected to a two-way ANOVA. Sweetness perception was highly correlated with increasing sucrose concentration (r2> .90), producing a power function exponent of 1.98. Sweetness increased approximately 3 to 13% with increasing color intensity in solutions containing 3.96 to 4.4% sucrose. The exponent describing the sweetness-color relationship was less than 1.0, and followed the power law over a narrow range of color intensities. Color 4 was the most acceptable color and color 3 containing 4.6% sucrose had the most pleasant taste. Color might be used to replace some sucrose and can optimize pleasurable taste sensations.

No abstract

Four selected female Ss were instructed to respond with the qualities of either bitter, salty, sour, sweet, or Haber and Kiesow (1898) were apparently first to report that a salt solution may change its gustatory quality as a function of its concentration. They used solutions which were kept at 2S oC, and which were presented in order of increasing concentration, Le.,; ascending series only, method of limits. They served as their own Ss, and flowed two cc of solution over their tongues from a pipette. They rinsed their mouths with water after each stimulus application. In this experiment, they were primarily interested in the absolute threshold for salty in a number of compounds, rather than in a description of the variations of quality with concentration for a single compound. They did note, however, that many bases or alkalies in dilute solution evoked sweet. They also tested beryllium chloride and beryllium sulfate and found that both compounds evoked sweet over their sapid range, with a sour. component at the higher concentrations.Renqvist (1919) investigated a number of compounds, specifically for their change of quality with concentration. He also used the method of limits, ascending series mostly, but with some descending series. A 4-cc quantity of distilled water was sipped, expelled and a 4-cc sample of test solution was sipped and then expelled. The quality of the test solution, as compared With the sample of distilled water, was then reported. The reason for this procedure was that the test solution diluted the constituents of the saliva, in addition to presenting the salt. To make a proper judgment as to the quality of the salt, a comparably diluted saliva was considered necessary. This was provided by sipping the same volume of distilled water. The mouth was rinsed with distilled water between these paired presentations of distilled water and test solution. All solutions were apparently at room temperature, and probably only one S was used for this portion of the investigation, although four Ss were used in an earlier part concerned with absolute thresholds. Renqvist's results showed that potassium cWoride, for example, evoked sweet from 0.0090 M, the lowest concentration used, to 0.020 M where it became slightly bitter. It evoked bitter and salty at O.OSO M, turning more salty until 0.3 M was reached, where it evoked pure salty. At 0.6 M it was somewhat bitter again, and at 1.0 M, the highest concentration used, it had a prickling aspect, but no bitter quality, only salty. Renqvist also explored the SOdium, lithium and ammonium chlortdes, the same bromides and iodides, with the addition of rubidium iodide, the SOdium, lithium and potassium acetates, potassium chlorate and pe rchlor-« ate, potassium fluoride, hydrocWoric acid, potassium hydroxide, the barium, calcium and magnesium cWorides, and calcium acetate. In general, there were two or more qualities present except when hydrochloric acid, potassium hydroxide, and calcium acetate were used. In these compounds, hydrochloric acid evoked only sou...