MULTIDIMENSIONAL SCALING OF THE TASTE OF AMINO ACIDS
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概要
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In the first experiment, the distance matrix was constructed indirectly from the taste profiles of 17-18 amino acids, and this matrix was analyzed by the Torgerson's model of multi-dimensional scaling (MDS). The results showed a triangular pattern on a two-dimensional plane, the apices being sweet, sour, and bitter.<BR>In the second part, the distance matrix was constructed from the direct judgment of similarity, among pairs of amino acids and NaCl, at the concentration levels of ×4, ×12, and ×32 their thresholds. MDS yielded a quadrilateral pattern on a two-dimensional plane for ×4 concentration, while very thin taste tetrahedron were confirmed for ×12 and ×32 concentrations. The shortest edge for the latter two concentrations were those between sweet and bitter.
- 公益社団法人 日本心理学会の論文
著者
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SAITO SACHIKO
Japan Women's University and Industrial Arts Inst.
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YOSHIDA MASAAKI
Japan Women's University and Industrial Arts Inst.