| Abstract: | A series of experiments were performed to determine whetherconcentration-dependent taste quality changes occur in simplesalt solutions when presentation of these solutions is restrictedto single fungiform taste papillae. Preliminary experiments,using small area, dorsal tongue stimulation, revealed the presenceof a sour-salty confusion in response to NaCl and HCl stimulation.This confusion was found to be greater at higher concentrationsand was affected by a pre-rinse. Taste quality changes as afunction of solution concentration for NaCl, KCl, and LiCl stimulationof single papillae were found to parallel those found previouslywith whole-mouth stimulation, although the sour component wasgreater at high concentrations, reflecting the effect of thepreviously identified sour-salty confusion. The data are discussedwithin the context of Dzendolet's (1968) physicochemical theoryof taste quality changes in salts.
*This research was conducted as part of a thesis submitted inpartial fulfilment of the requirements for the degree of Doctorof Philosophy at the University of Massachusetts/Amherst.
* *Current address: Behavioral Sciences Division, Food SciencesLaboratory, US Army Natick Research and Development Command,Natick, MA 01760, USA |
