Reaction time in the perceptual processing of taste quality

A series of experiments examined possible strategies human subjectsmight use in tasks requiring rapid detection or recognitionof a taste quality. In a reaction time (RT) paradigm, subjectswere to decide whether each of a series of stimuli flowed overthe tongue contained a previously designated target taste. Severaltasks of varying difficulty were used. The simplest task requiredsubjects to decide whether the target taste or water was presented.The most difficult task required discrimination between twodifferent target tastes in a series of mixtures formed by orthogonallycombining the target taste with two different irrelevant tastes.The speed at which subjects could detect and/or recognize targettastes was related to the RT for the particular taste. However,it was also clear that other variables, including the specificstimuli in the mixtures and the cognitive demands placed onthe subjects, influenced performance. These results suggestthat differences in taste onset time, as indexed by RT, canserve as a cue which subjects use to aid identification of singletastes in a mixture. It is concluded that the ease with whichsubjects can identify single tastes in a mixture is relatedto, among other variables, the differences in taste onset timebetween the tastes.