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Taste Psychophysics

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Taste

Part of the book series: Handbook of Sensory Physiology ((1730,volume 4 / 2))

Abstract

Most investigators in taste have limited themselves to one of the fixed step or frequency psychophysical methods in which specified concentrations of solution are presented in successive or in random order usually by the experimenter. When alternating sequences of increasing or decreasing concentrations are given, the method is known as the method of limits. In the case of the detection threshold, each transition point in an ascending or descending series marks a threshold, i.e., when the subject changes from no response to response on the ascending series and the reverse on the descending series. The more efficient so-called “stair case” or “tracking” modification of this method is recommended for threshold studies. It concentrates the stimuli around the threshold point until a statistically predetermined percent correct has been achieved in the minimum number of trials (Dixon and Massey, 1957; Cornsweet, 1962; Wetherill and Levitt, 1965; Taylor and Creelman, 1967). In the method of constant stimuli, a series of fixed (5–15) concentrations which bracket the presumed threshold range are presented in random order. The subject reports in two categories of response: yes for detection, no for no effect and is usually forced to guess when uncertain. Some subjects are loathe to decide and if allowed to give doubtful judgments, would tend to give a large number whereas others would do so only rarely. Judgment of uncertain categories would tell more about the personality of a subject than about his sensitivity.

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Authors and Affiliations

  1. New York, N.Y., USA

    Carl Pfaffmann

  2. New Haven, Conn., USA

    Linda M. Bartoshuk

  3. Pittsburgh, Pennsylvania, USA

    Donald H. McBurney

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  1. Carl Pfaffmann
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  2. Linda M. Bartoshuk
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  3. Donald H. McBurney
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Editors and Affiliations

  1. Department of Biological Science, The Florida State University, Tallahassee, Florida, 32306, USA

    Lloyd M. Beidler

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Pfaffmann, C., Bartoshuk, L.M., McBurney, D.H. (1971). Taste Psychophysics. In: Beidler, L.M. (eds) Taste. Handbook of Sensory Physiology, vol 4 / 2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-65245-5_5

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