RT journal article
T1 Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students
A1 Martínez Sánchez, Laura María
A1 Parra-Martínez, Cecilio
A1 Martínez-García, Tomás Eugenio
A1 Martínez-García, Concha
A2 Didáctica de la Educación FísicaPlástica y Musical
K1 taste perception
K1 psychophysical measures
K1 absolute threshold
K1 astringency
AB Psychophysical methods allow us to measure the relationship between stimuli and sensoryperception. Of these, Detection Threshold (DT) allows us to know the minimum concentration toproduce taste identification. Given this, we wonder whether, for example, wine tasting experts aremore capable of perceiving their sensory properties than other people, or whether they can distinguishthem because they are better able to “describe” them. To verify this, this study analyses the influenceof having prior knowledge of the name astringency and, failing that, to detect it and distinguishit between the four basic tastes. One-hundred-and-sixty-two university students with an averageage of 19.43 (SD = 2.55) years were assigned to three experimental conditions: an experimentalgroup (G.2) without previous knowledge of the name astringency and with alimentary satiety, andtwo control groups, both with previous knowledge of the name, these being G.1, with satiety, andG.3, with hunger. DT was collected for the four basic tastes and astringencies. Results showedsignificant differences in the identification of astringency, being the least identified experimentalgroup with respect to the control groups. It is striking that G.2, without prior knowledge of the name,identified astringency as a bitter taste in most cases. This supports our hypothesis of the importanceof attending to linguistic cognitive processes when psychophysically estimating taste in humans.
PB MDPI
SN 2304-8158
YR 2021
FD 2021-12
LK http://hdl.handle.net/10498/27263
UL http://hdl.handle.net/10498/27263
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 09-may-2026