Defining a Taste by a Single Standard: Aspects of Salty and Umami Tastes
- 1 September 1987
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 52 (5) , 1405-1409
- https://doi.org/10.1111/j.1365-2621.1987.tb14094.x
Abstract
No abstract availableKeywords
This publication has 20 references indexed in Scilit:
- How brains make chaos in order to make sense of the worldBehavioral and Brain Sciences, 1987
- A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami tasteBritish Journal of Psychology, 1986
- Tables of d′ for the triangular method and the 3-AFC signal detection procedurePerception & Psychophysics, 1980
- The Umami TastePublished by American Chemical Society (ACS) ,1979
- SHORT‐CUT SIGNAL DETECTION MEASURES FOR SENSORY ANALYSISJournal of Food Science, 1979
- MAGNITUDE ESTIMATES OF GUSTATORY QUALITY CHANGES AS A FUNCTION OF SOLUTION CONCENTRATION OF SIMPLE SALTSChemical Senses, 1977
- WHAT SENSATION SIGNALS THE SALT TASTE THRESHOLD?Chemical Senses, 1976
- How Many Tastes are there for Low Concentration ‘Sweet’ and ‘Sour’ Stimuli?—Threshold ImplicationsPerception, 1976
- Salt Taste Sensitivity: A Signal Detection ApproachPerception, 1972
- Variability of Taste PerceptionaJournal of Food Science, 1963