Ascending series of solutions of sucrose, glucose, and citric acid were tasted and detection and recognition thresholds were noted; subjects were also required to determine the number of taste sensations that occurred and their sequence of occurrence. It was found that subjects varied in their reports of the number of taste changes and hence potential criteria for detection and recognition. Even among those subjects who reported the same number of criteria there was little consistency as to which were actually chosen for detection and recognition. Some subjects even used an intensity change rather than a quality change to signal a threshold. The criterion can thus be seen to be a potential variable in threshold measurement, and criterion-free measures of sensitivity are recommended. Taste quality descriptions were also studied and a high proportion of novel descriptions was noted; it was hypothesised that this was due to the fact that subjects were not primed with traditional descriptive terms during the instructions.
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