Effects of stimulus range on judgments of sweetness intensity in a lime drink

Conner, M T, Land, D G and Booth, D A (1987) Effects of stimulus range on judgments of sweetness intensity in a lime drink. British Journal of Psychology, 78 (3). pp. 357-364. ISSN 0007-1269

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Abstract

The effect of the range of levels of the test stimuli on ratings of sweetness intensity is demonstrated for a lime drink. The results are consistent with Poulton's (1979) suggestion that range effects can be predicted from the deviation of the mean response in a session from the mid-point of the response dimension. It is demonstrated that this range bias can be avoided by adding a readily anchored mid-point (ideal) to the response dimension and selecting stimuli so that the mean response is close to this mid-point. This bias-reducing, relative-to-mid-point procedure also produces a stronger linear relationship between ratings and concentration ratios than does the conventional end-point-anchored intensity rating procedure. The similarity of the linear semi-log functions of response relative to extremely sweet and relative to ideally sweet is taken as evidence that the two types of responses are not independent.

Item Type: Article
Schools and Departments: School of Psychology > Psychology
Subjects: B Philosophy. Psychology. Religion > BF Psychology > BF0180 Experimental psychology
Q Science > QP Physiology > QP0001 General Including influence of the environment > QP0136 Appetite
Q Science > QP Physiology > QP0351 Neurophysiology and neuropsychology > QP0431 Senses > QP0448 Special senses > QP0455 Chemical senses. Chemoreceptors
R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health
T Technology > TP Chemical technology > TP0368 Food processing and manufacture
Depositing User: prof. David Booth
Date Deposited: 04 Sep 2015 09:46
Last Modified: 04 Sep 2015 09:46
URI: http://sro.sussex.ac.uk/id/eprint/56547
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