A construction and attempted validation of sensory sweetness scales.

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Abstract
The validity of sweetness scales based on fractional judgments of one-half was assessed in the following manner. Two fractionation functions were detd. for sucrose and glucose in addition to a 3rd equal sweetness function relating the 2 sugars. Hypothetically valid fractionation functions (which could predict the given equal sweetness relationship) were derived from the obtained fractionation functions and fitted to the obtained fractionation values. Since the fit appeared reasonably good, it was concluded that the fractionation method is a useful means of constructing valid equal-interval scales. Three male subjects served in the expt. A modified method of constant stimulus differences was employed in obtaining both fractionation and equal sweetness data. All solns. were tasted by a whole-mouth rinsing method.
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