S Atassi-Sheldon

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Various presentation procedures and stimulus volumes were compared in their effect on salt taste sensitivity. For sodium chloride (NaCl) stimuli pipetted onto the tongue, subjects had comparable measured sensitivity to 10 ml and 1 ml volumes but a reduced sensitivity to 0.1 ml volumes. The greatest sensitivity was achieved with 10 ml sipped volumes.(More)
Quinine hydrochloride, fructose, citric acid, NaCl, monosodium glutamate, KCl, and mixtures of two, three and four solutes were rated and ranked along a continuum from "single" to "mixed" tasting. Quinine was judged most singular, with fructose and citric acid forming a second most singular group. Other stimuli were intermediate while the mixtures were(More)
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