Context effects in judging taste intensity: a comparison of variable line and category rating methods

The effect of stimulus range and stimulus spacing was examined when subjects registered the perceived intensity of sweet liquids using either a matching procedure (Experiment 1) or category rating (Experiment 2). The matching procedure is conceptually similar to absolute magnitude estimation, whereby subjects match their impression of number size to their impression of the subjective magnitude of a stimulus. In Experiment 1, subjects matched their impression of the stimulus to their impression of the magnitude of the length of a continuously variable line under their control. In Experiment 2, subjects rated perceived sweetness on a vertical 13-point scale with five equally spaced verbal labels. In both experiments, three sets of four sucrose concentrations were employed. In two of these sets, a set of weaker solutions and a set of stronger solutions, concentrations were separated by 0.25 log units. In a third set, which spanned the range of concentrations used in the other two sets (0.87 to 27.36% w/v), solutions were separated by 0.5 log units. An examination of both individual and group data showed the matching procedure to be less susceptible to a range bias than the rating procedure. In particular, a single intensity function accommodated data from individual ranges better when the matching procedure was used than when the rating procedure was used. No effect of stimulus spacing was evident in the data from either procedure.