Validation Problems in Interpreting Preference Responses to Mixed Food Qualities

R. A. M. Gregson

Journal of the Royal Statistical Society Series C, 1963, vol. 12, issue 1, 1-13

Abstract: Most foods for which human subjects express preferences are complicated, both in their chemistry and in the sensations which they can stimulate. Responses to such foods are acquired by a long learning process, so that adult subjects have expectations about foods, and about how they themselves evaluate food tastes. In this article Dr Gregson gives experimental evidence showing the effect of expectations on the perception of a relatively simple mixture of tastes; the need to compare this with evidence on perceptual processes in more extensively studied sensory modalities than that of taste is apparent.

Date: 1963
References: Add references at CitEc
Citations:

Downloads: (external link)
https://doi.org/10.2307/2985906

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:bla:jorssc:v:12:y:1963:i:1:p:1-13

Ordering information: This journal article can be ordered from
http://ordering.onli ... 1111/(ISSN)1467-9876

Access Statistics for this article

Journal of the Royal Statistical Society Series C is currently edited by R. Chandler and P. W. F. Smith

More articles in Journal of the Royal Statistical Society Series C from Royal Statistical Society Contact information at EDIRC.
Bibliographic data for series maintained by Wiley Content Delivery ().