A comparison of intermodal and intramodal methods in the multidimensional scaling of three-component taste mixtures

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Abstract
Kruskal's non‐metric multidimensional scaling technique was applied to interstimulus distances obtained from a complete paired comparison experiment where Ss rated the difference between 3‐component taste mixtures. Results are compared with those obtained using a cross‐modal method in which Ss matched taste mixtures to pictorial representations of such mixtures. Both cross‐modal and paired comparisons data are well fitted in 3‐dimensional non‐Euclidean spaces. In both experiments the sets of co‐ordinates from the scalings resemble the chemical composition of the taste mixtures used, and the two scalings are very similar to each other.