Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Experiment Videos

Quality specific differences in human taste detection thresholds as a function of stimulus volume.

G M Brosvic1, W W McLaughlin

  • 1Department of Psychology, Glassboro State College, NJ 08028-1763.

Physiology & Behavior
|January 1, 1989
PubMed
Summary

Increasing taste stimulus volume improves detection accuracy. Larger volumes (0.90 ml) in the Henkin three drop method provide more optimal taste sensitivity measures than standard smaller volumes (0.05 ml).

Related Concept Videos

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Immediate feedback during academic testing.

Psychological reports·2001
Same author

SKF 38393 enhances odor detection performance.

Psychopharmacology·1998
Same author

Illusion decrement as a function of duration of inspection and figure type.

Perceptual and motor skills·1997
Same author

Odor detection performance in hypothyroid and euthyroid rats.

Physiology & behavior·1996
Same author

Inaccurate feedback and performance on the Müller-Lyer illusion.

Perceptual and motor skills·1995
Same author

Conditioned taste aversions and latent inhibition in Egyptian spiny mice and Long-Evans rats.

Perceptual and motor skills·1995

Area of Science:

  • Sensory Science
  • Psychophysics
  • Gustation Research

Background:

  • Determining accurate taste detection thresholds is crucial for understanding gustatory perception.
  • The Henkin three drop forced-choice method is a standard technique for assessing taste sensitivity.
  • Previous studies have utilized varying stimulus volumes, potentially impacting threshold measurements.

Purpose of the Study:

  • To evaluate the effect of different stimulus volumes on taste detection thresholds using the Henkin method.
  • To determine if water rinses influence taste threshold measurements.
  • To establish optimal stimulus volumes for enhanced sensitivity measurement with the Henkin method.

Main Methods:

  • Taste detection thresholds for sodium chloride, sucrose, citric acid, and quinine sulfate were measured.

Related Experiment Videos

  • The Henkin three drop forced-choice method was employed with stimulus volumes of 0.05 ml, 0.50 ml, and 0.90 ml.
  • The procedure was conducted both with and without water rinses between stimuli.

    • Main Results:

    • Taste thresholds showed an inverse relationship with stimulus volume (median rs = -.68).
    • Water rinses did not significantly alter taste thresholds within each volume tested.
    • The determined taste thresholds were comparable to those reported in previous literature, despite variations in methodology.

    Conclusions:

    • The Henkin three drop method yields more optimal measures of taste sensitivity changes when using larger stimulus volumes (approx. 1 ml).
    • Increasing stimulus volume enhances the precision of taste detection threshold measurements.
    • The standard 0.05 ml stimulus volume may be less optimal for detecting subtle changes in taste sensitivity.