Beiträge zur Psychophysik des Süßgeschmacks 1. Mitt. Aufgabenstellung und Untersuchungsmethoden

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Abstract
The consumer''s acceptance of foods in which saccharose was substituted is discussed. The psychologic and physiologic aspects of the measurability of sensory stimulus-sensation relations were studied. A new method which is based on the dependence of the probability of a perception of difference upon the intensity which is linear and represents the initial course of a stimulus-response curve, is described. Differences in efficiency in the group of tasters, which is assumed to be homogeneous, are included in the variance of different frequencies found. The control of the course of the test by sequential analysis and the binomial weighting of the probabilities obtained allow to perform calculations of the discrimination threshold which are largely free from systematic errors; this discrimination threshold is defined as the concentratin difference that engenders the arbitrarily defined alternative probability of pa= 0.75. To minimize the risk of overrating the measurement result, it is suggested to calculate in addition, on the basis of the binomial distribution, the confidence limits of the discrimination threshold. The constant stimulus method for determining the perception similarity of 2 stimulus intensities of different sweetening agents is adapted, as to performance and calculation, to the new aspects in discrimination threshold determination.