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Taste Signal Strengths of Salt and Water Stimuli Provide a Model for Sensory Difference Tests, Involving Adaptation, Learning, and Variation in Supra‐ and Subadapting Sensitivity

Sensory difference tests like the triangle, duo-trio, and paired comparison tests are reported to vary in their sensitivity. O’Mahony and Odbert’ developed a system called Sequential Sensitivity Analysis (SSA) as a predictive scheme to account for these differences in test discriminability. The scheme was first developed for a model system (3 mM NaCl versus purified water) and then generalized to food systems. SSA considers the tests in terms of the sequences of tasting involved to perform the test. There are four possible orders in which salt and water stimuli can be tasted: salt tasted after water (W-S), water tasted after salt (S-W), water after water (WW), and salt after salt (S-S). Considering a triangle test, there are six possible orders of tasting: (1) W-W-S, (2) W-S-W, (3) S-W-W, (4) S-S-W, ( 5 ) S-W-S, and (6) Ws-s. The first three orders involve one salt stimulus and are comprised of two W-S sequences, two S-W, and two W-W. The second three involve two salt stimuli and comprise two W-S sequences, two S-W, and two S-S. It is evident that the sequences in the two triangular designs are different. The mean discriminability of the second stimulus in these pairs was measured using an R-index measure’-3 for a sample of 13 subjects. It was found to be, in decreasing order of strength: W-S, S-W, W-W, and S-S. It is a simple matter to deduce that the first triangular design has a set of better discriminabilities and should thus provide a more sensitive test; this was confirmed for the same 13 subjects. The same result was noted for alternative forms of duo-trio test. To investigate why the taste sequences should have this order of measured discriminability, the following experiments were performed. For 19 subjects, the same mean order was confirmed. The subjects were then trained, and it was found that the