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Human flavor perception: Application of information integration theory. 人类味觉:信息整合理论的应用。
Pub Date : 2007-01-01
Lawrence E Marks, Benjamin Z Elgart, Kelly Burger, Emily M Chakwin

The perception of flavor arises from the combination of inputs from several sensory modalities, especially gustation (taste proper) and olfaction (the primary source of flavor qualities). Both the perception of intensity of suprathreshold flavorants and, notably, the detection of weak flavorants are consistent with a rule of additivity. Thus, the detectability, d', of mixtures of the gustatory flavorant sucrose and the olfactory flavorant vanillin approximates the additive sum of detectabilities of the two components, within a model that assumes pooled noise in the flavor system that derives from both modalities. When gustatory and olfactory flavorants are presented in isolation, however, under conditions that encourage or permit selective attention to one modality or the other, it may be possible to filter out the noise associated with the unattended modality, and leading thereby to a rule of vector summation.

对风味的感知来自几种感官模式的组合输入,特别是味觉(味道本身)和嗅觉(风味品质的主要来源)。无论是对超阈值香料的强度感知,还是对弱香料的检测,都符合可加性规则。因此,味觉香料蔗糖和嗅觉香料香兰素混合物的可探测性d'近似于两种成分可探测性的相加和,在一个模型中,该模型假设来自两种模式的风味系统中汇集了噪声。然而,当味觉和嗅觉香料单独呈现时,在鼓励或允许对一种或另一种模态进行选择性注意的条件下,可能会过滤掉与无人注意模态相关的噪声,从而导致向量求和规则。
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Teorie & modelli
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