The effects of concentration and temperature on the perceived persistence of citric acid, sodium chloride, sucrose, and urea were determined. The results obtained by a modified magnitude-estimation procedure suggest that power functions of the form P = K · Cn related the perceived persistence (P in seconds) to the concentration (C in % W/V) at each temperature and for each taste compound. Furthermore, the relative persistence (K) and the slope of the functions of persistence (n) showed changes when the temperature of taste stimuli varied.
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