A physical pressure-matching criterion to describe the size of the sweet area in Ambisonics does not quite match the generously large sweet area encountered in practice. To satisfy the need of a more practical characterization this paper comes up with a simple and systematic method to experimentally determine the perceptual sweet area. The method is not limited to assessing the localization of dry sounds as it also permits plausibility assessment of more complex scenes. This contribution exemplarily presents results for playback of two different audio scenes (dry/reverberant) using different Ambisonic orders.
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