“…For texture judgements, Harker, Gunson, Brookfield, and White (2002) noted how judges were not accurate at comparing the hardness of apples eaten 1 min apart. Taste studies requiring judges to match taste intensities of previously tasted stimuli, by mixing strong and weak components, indicated a tendency to overestimate the intensity of stimuli tasted immediately beforehand (Theunissen, Tuorila, & Ahlströ m, 1993;Tuorila, Theunissen, & Ahlströ m, 1996;. For taste and odor stimuli, Barker and Weaver (1983) required judges to state whether a stimulus was greater, lesser or equal in intensity to stimuli tasted 1 min before; they found a tendency to underestimate the intensity of the previous stimulus.…”