An empirical test of Olsson's interaction model using mixtures of tastants

In 1994, Olsson published a model predicting the intensity and quality of an odor mixture percept on the basis of the intensities of the unmixed components. Whether this model can also be used for mixtures of dissimilar tasting substances was investigated for sucrose/citric acid mixtures. The identification data revealed asymmetrical mixture suppression, which does not support the model. The intensity responses were in accordance with the definitions employed for level independence and hypo-additivity. However, the intensity judgements suggest deviations from symmetry and exhibited compromise, which violates two other principles. A comparison with previously published data shows that these violations probably occur for other mixture types, too. It is concluded that the Olsson interaction model cannot describe interactions in mixtures of dissimilar tasting components accurately.