Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

Observers are often asked to make intensity judgments for a sensory attribute of a stimulus that is embedded in a background of “irrelevant” stimulusdimensions. Under some circumstances, these background dimensions of the stimulus can influence intensity judgments for the target attribute. For example, judgments of sweetness can be influenced by the other taste or-odor qualities of a solution (Frank & Byram, 1988; Kamen et al., 1961). Experiments 1 and 2 assessed the influence of stimulus context, instructional set, and reference stimuli on cross-quality interactions in mixtures of chemosensory stimuli. Experiment 1 demonstrated that odor-induced changes in sweetness judgments were dramatically influenced when subjects rated multiple attributes of the stimulus as compared with when they judged sweetness alone. Several odorants enhanced sweetness when sweetness alone was judged, while sweetness was suppressed for these same stimuli when total-intensity ratings were broken down into ratings for the sweetness, saltiness, sourness, bitterness, and fruitiness of each solution. Experiment 2 demonstrated a similar pattern of results when bitterness was the target taste. In addition, Experiment 2 showed that the instructional effects applied to both taste-odorand taste-taste mixtures. It was concluded that the taste enhancement and suppression observed for taste-odor and taste-taste mixtures are influenced by (1) instructional sets which influence subjects’ concepts of attribute categories, and (2) the perceptual similarities among the quality dimensions of the stimulus.