Pleasure and preference in a two-dimensional sensory space
1987
Cabanac, M. | Ferber, C.
To explore the pleasure/displeasure aroused by two-dimensional gustatory stimuli, 10 men, 18 to 22 years old, were studied. The sensations explored were sweet, sour, and thermal. Results showed that the pleasantness/unpleasureness of one variable was not independent of the other variable when sweet stimuli were presented in combination with thermal or sour stimuli. Subjects could adjust one dimension in the two-dimensional stimulus and when the greatest pleasures of the two dimensions of the stimulus coincided, the subjects reached that stimulus with a very high level of statistical significance. The tendency of humans to maximize their multi-dimensional sensory pleasure seems to be the clue to multi-dimensional optimalization behavior.
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