Incomplete taste adaptation to different concentrations of salt and sugar solutions

Abstract

Two concentrations each of sodium chloride and sucrose solutions were used as stimuli in a study examining taste adaptation. Twenty subjects were presented a 3-min continuous flow of each taste stimulus over the anterior dorsal tongue surface, and periodically gave magnitude estimates of its intensity. The degree of adaptation was greater for the less concentrated solutions than for the more concentrated ones, but the majority of subjects did not adapt completely to any of the stimuli. This result, which is consistent with other reports from this laboratory, is discussed in terms of individual differences among subjects and in relation to recent taste research based on completely adapted subjects. © 1977 Psychonomic Society, Inc.