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The Journal of Psychology
Interdisciplinary and Applied
Volume 26, 1948 - Issue 2
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Original Articles

Psychological Scales of Taste

Douglas R. Lewis Department of Psychology, Harvard University, USA
Pages 437-446 | Received 17 Jun 1948, Published online: 02 Jul 2010

Citations (26)

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FLAVIOS. FOGLIATTO & SUSANL. ALBIN. (2001) A hierarchical method for evaluating products with quantitative and sensory characteristics. IIE Transactions 33:12, pages 1081-1092.
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HerbertL. Meiselman, Linda Bartoshuk, BruceP. Halpern & HowardR. Moskowitz. (1972) Human taste perception. C R C Critical Reviews in Food Technology 3:1, pages 89-119.
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M. Føns. (1970) Psychophysical Scaling of Electric Taste. Acta Oto-Laryngologica 69:1-6, pages 366-370.
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T. Jauhiainen, Y. Allas & J. Aho Helsinki. (1967) Subjective Scale of Electric Taste. Acta Oto-Laryngologica 63:2-3, pages 462-466.
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R. Hinchcliffe. (1958) Clinical Quantitative Gustometry. Acta Oto-Laryngologica 49:1, pages 453-466.
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Gösta Ekman. (1956) Discriminal Sensitivity on the Subjective Continuum. Nordisk Psykologi 8:5, pages 153-163.
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JamesN. Mosel & Gerald Kantrowitz. (1954) Absolute Sensitivity to the Glutamic Taste. The Journal of General Psychology 51:1, pages 11-18.
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J.G. Beebe-Center. (1949) Standards for Use of the Gust Scale. The Journal of Psychology 28:2, pages 411-419.
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Articles from other publishers (18)

Richard L. Doty. (2018) Measurement of chemosensory function. World Journal of Otorhinolaryngology - Head and Neck Surgery 4:1, pages 11-28.
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Jan E R Frijters & Peter A M Oude Ophuis. (2016) The Construction and Prediction of Psychophysical Power Functions for the Sweetness of Equiratio Sugar Mixtures. Perception 12:6, pages 753-767.
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W. Uchman, W. Fiszer, I. Mröz & A. Pawlik. (2006) The influence of radapertization upon some sensory properties of black pepper. Food / Nahrung 27:5, pages 461-468.
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Michael O'Mahony. (2016) Salt Taste Adaptation: The Psychophysical Effects of Adapting Solutions and Residual Stimuli from Prior Tastings on the Taste of Sodium Chloride. Perception 8:4, pages 441-476.
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M. O’Mahony & P. Wingate. (1974) The effect of interstimulus procedures on salt taste intensity functions. Perception & Psychophysics 16:3, pages 494-502.
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Herbert L. Meiselman, Harry E. Bose & William F. Nykvist. (1972) Magnitude production and magnitude estimation of taste intensity. Perception & Psychophysics 12:2, pages 249-252.
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Phipps Arabie & Howard R. Moskowitz. (1971) The effects of viscosity upon perceived sweetness. Perception & Psychophysics 9:5, pages 410-412.
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Herbert L. Meiselman. (1971) Effect of presentation procedure on taste intensity functions. Perception & Psychophysics 10:1, pages 15-18.
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T. E. Acree, J. Atema, J. E. Bardach, L. M. Bartoshuk, L. M. Beidler, R. M. Benjamin, R. M. Bradley, Z. Bujas, H. Burton, L. P. Cole, A. I. Farbman, L. Guth, H. Kalmus, M. Kare, K. Kurihara, D. H. McBurney, R. G. Murray, M. Nachman, C. Pfaffmann, M. Sato, R. S. Shallenberger & Y. ZottermanCarl Pfaffmann, Linda M. Bartoshuk & Donald H. McBurney. 1971. Taste. Taste 75 101 .
Tarow Indow. (1969) An application of the τ scale of taste: Interaction among the four qualities of taste. Perception & Psychophysics 5:6, pages 347-351.
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J. Iielmbrecht. (1968) Psychophysik des elektrischen geschmacks: Qualit�ts- und intensit�tsbeziehungenPsychophysics of electric taste: Relations of quality and intensities. Archiv f�r Klinische und Experimentelle Ohren- Nasen- und Kehlkopfheilkunde 192:3, pages 314-324.
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TAROW INDOW. (1966) A GENERAL EQUI-DISTANCE SCALE OF THE FOUR QUALITIES OF TASTE. Japanese Psychological Research 8:3, pages 136-150.
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Gösta Ekman & Caj Åkesson. (2008) SALTNESS, SWEETNESS, AND PREFERENCE: A study of quantitative relations in individual subjects. Scandinavian Journal of Psychology 6:2, pages 241-253.
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Maynard A. Amerine, Rose Marie Pangborn & Edward B. Roessler. 1965. Principles of Sensory Evaluation of Food. Principles of Sensory Evaluation of Food 245 274 .
Maynard A. Amerine, Rose Marie Pangborn & Edward B. Roessler. 1965. Principles of Sensory Evaluation of Food. Principles of Sensory Evaluation of Food 28 144 .
Gösta Ekman. (2008) METHODOLOGICAL NOTE ON SCALES OF GUSTATORY INTENSITY. Scandinavian Journal of Psychology 2:1, pages 185-190.
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Gösta Ekman. (1956) Discriminal sensitivity on the subjective continuum. Acta Psychologica 12, pages 233-243.
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W. FRANKLIN DOVE. (1953) A UNIVERSAL GUSTOMETRIC SCALE IN D-UNITS a . Journal of Food Science 18:1-6, pages 427-453.
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