Taste, Psychophysics

  • Linda M. Bartoshuk
Part of the Readings from the Encyclopedia of Neuroscience book series (REN)


Taste psychophysics is the branch of experimental psychology that deals with the quantitative analysis of taste experience. Fechner’s (1801–1887) classic methods permitted the measurement of the lowest concentrations just detected as having a taste (detection thresholds) or recognized to have a specific taste quality (recognition thresholds). Modern psychophysical investigations still use these classic methods (modified to incorporate the insights of signal detection theory), but scaling of perceived intensity has become an increasingly popular psychophysical tool.


Taste Quality Taste Sensation Recognition Threshold Taste Intensity Globe Artichoke 
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Further reading

  1. Bartoshuk LM (1978): Gustatory system. In: Sensory Integration, Vol 1, Handbook of Behavioral Neurobiology. New York: Plenum PressGoogle Scholar
  2. McBurney DH (1974): Are there primary tastes for man? Chem Senses 1:17–28CrossRefGoogle Scholar
  3. McBurney DH (1978): Psychological dimensions and perceptual analyses of taste. In: Handbook of Perception, Carterette EC, Friedman MP, eds. New York: Academic PressGoogle Scholar

Copyright information

© Birkhäuser Boston, Inc. 1988

Authors and Affiliations

  • Linda M. Bartoshuk

There are no affiliations available

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