Effects of prior taste experience on palatability as measured by salivary response

dc.contributor.authorMarshall, Katherine Stroupeen
dc.contributor.departmentPsychologyen
dc.date.accessioned2021-12-08T20:46:41Zen
dc.date.available2021-12-08T20:46:41Zen
dc.date.issued1987en
dc.description.abstractThe taste of a preferred food, pizza, was adulterated with quinine sulfate and the effects of taste experience on subsequent measures of palatability were measured. The measures of palatability were salivary responses to the thought and presentation of pizza. Additional measures were latency to start eating, amount eaten, meal duration, rate of eating and preference ratings of the pizza's taste, aroma and appearance. Thirty-six subjects received access to regular and/or adulterated pizza over two experimental sessions. The resulting groups of nine subjects each received either adulterated and adulterated, adulterated and regular, regular and regular, or regular and adulterated pizza over the two sessions. In a third session all subjects received regular pizza. In session two, groups which had received regular pizza in session one showed a reliably greater salivary response on the presentation trial than on the thought trial. Groups which had received adulterated pizza showed minimal differences in salivation between these trials. In session three, groups which had received regular pizza in session one yielded reliably greater salivation on the presentation trial than did groups which had received adulterated pizza in session one. Furthermore, nonshift groups, which had received the same pizza condition over sessions one and two, showed a greater difference between thought and presentation trial responses than did shift groups, which had received different pizza conditions over sessions one and two. An approach-avoidance conflict model of behavior was applied to the salivation data. Preference ratings of the pizza's taste, the amount eaten and the rate of eating data yielded reliably greater responses for groups which received regular pizza than for groups which received adulterated pizza in sessions one and two. Positive and negative contrast effects were also evidenced by these data. The meal duration and latency to start eating data yielded highly similar responses among groups over days.en
dc.description.degreeM.S.en
dc.format.extentvi, 133 leavesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/106885en
dc.language.isoenen
dc.publisherVirginia Polytechnic Institute and State Universityen
dc.relation.isformatofOCLC# 17019402en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1987.M357en
dc.subject.lcshFood -- Sensory evaluationen
dc.subject.lcshPalateen
dc.subject.lcshTasteen
dc.titleEffects of prior taste experience on palatability as measured by salivary responseen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplinePsychologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameM.S.en

Files

Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
LD5655.V855_1987.M357.pdf
Size:
4.54 MB
Format:
Adobe Portable Document Format

Collections