Ad libitum mixing in a taste memory task: methodological issues.

Ad libitum mixing, an application of the method of adjustment in food research, was investigated and evaluated for the purpose of taste memory research. The difference between ascending and descending runs in mixing was studied using a wide range of prefill concentrations lower and higher than standard. The effect of training was studied by comparing subjects with two or 10 replications in the first session where a standard was present as a reference.

Recalling sweet taste intensities in the presence and absence of other tastes.

Memory for sweet taste intensities in different media during 125 h was investigated using three concentrations (w/w) of sucrose: 4.21% (0.125 M), 8.