Ad libitum mixing in a taste memory task: methodological issues.
Ad libitum mixing, an application of the method of adjustment in food research, was investigated and evaluated for the purpose of taste memory research. The difference between ascending and descending runs in mixing was studied using a wide range of prefill concentrations lower and higher than standard. The effect of training was studied by comparing subjects with two or 10 replications in the first session where a standard was present as a reference. Results showing higher reproduced concentrations after a 25 h time interval than those produced immediately are consistent with earlier results from within-subject designs. Thus, the difference in recall performance did not depend on the design of the study. No difference between ascending and descending runs in the mixing was observed, thus the prefill concentrations did not affect the reproduction of a given standard. There was no significant difference between produced concentrations after two and 10 replications, although a non-significant trend towards improved performance following 10 replications was observed after the 25 h time interval.
Department of Food Technology, University of Helsinki, Finland. mika.vanne@helsinki.fi
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M
Vanne
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Laurinen
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Tuorila
D000328:Adult; D004305:Dose-Response Relationship, Drug; D005260:Female; D006801:Humans; D008297:Male; D008568:Memory / Q000502:physiology*; D008875:Middle Aged; D012107:Research Design; D013395:Sucrose; D013649:Taste / Q000502:physiology*; D013652:Taste Threshold
D013395:Sucrose