Forty three subjects were invited under the pretence that they would take part in an experiment on hunger feelings. They came without having eaten anything that morning and received a standard breakfast containing orange juice, cream cheese on crackers and yoghurt. These products were later (when subjects returned after scoring hunger feelings during the day) used as targets amidst a set of distractors varied by adding or subtracting different amounts of two basic tastes. Orange juice was varied in sweetness and bitterness, cream cheese in sourness and bitterness and yoghurt in sweetness and sourness. The changes were made comparable by using just noticeable differences, determined in preliminary experiments with other subjects, as units of change. Two measurements of memory were compared, an absolute (indicating which were the targets) and a relative one (indicating whether the targets and distractors were more, less or equally pleasant, sweet, sour, bitter or salty as the item eaten at breakfast). Both methods showed incidental learning, but relative memory was superior. Memory differed between tastes and was partly product dependent. These experiments suggest that taste memory is tuned to detect novel and potentially dangerous stimuli rather than to remember features of earlier experienced stimuli with great precision.

译文

:以假装他们将参加饥饿感实验为主题,邀请了43名受试者。他们那天早上没有吃任何东西,而来的是标准早餐,其中包括橙汁,饼干上的奶油干酪和酸奶。这些产品后来(当受试者在白天获得饥饿感后返回时)被用作目标,这是一组干扰物,这些干扰物通过添加或减去不同量的两种基本口味而变化。橙汁的甜味和苦味各不相同,奶油干酪的酸味和苦味各不相同,酸奶的糖味和酸味各不相同。通过使用与其他对象进行的初步实验中确定的明显差异作为变化单位,可以使这些变化具有可比性。比较了两个记忆测量值,一个绝对值(表明是目标)和一个相对值(表明目标和干扰因素是早餐时吃的东西更多,更少还是同样令人愉快,甜,酸,苦或咸)。两种方法均显示出偶然学习,但相对记忆力更好。记忆力因口味而异,部分取决于产品。这些实验表明,对味觉记忆进行了调整,以检测新颖的和潜在的危险刺激,而不是精确地记住较早经历的刺激的特征。

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