Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students
Psychophysical methods allow us to measure the relationship between stimuli and sensory perception. Of these, Detection Threshold (DT) allows us to know the minimum concentration to produce taste identification. Given this, we wonder whether, for example, wine tasting experts are more capable of per...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/12/3134 |
| _version_ | 1827672429250478080 |
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| author | Laura María Martínez-Sánchez Cecilio Parra-Martínez Tomás Eugenio Martínez-García Concha Martínez-García |
| author_facet | Laura María Martínez-Sánchez Cecilio Parra-Martínez Tomás Eugenio Martínez-García Concha Martínez-García |
| author_sort | Laura María Martínez-Sánchez |
| collection | DOAJ |
| description | Psychophysical methods allow us to measure the relationship between stimuli and sensory perception. Of these, Detection Threshold (DT) allows us to know the minimum concentration to produce taste identification. Given this, we wonder whether, for example, wine tasting experts are more capable of perceiving their sensory properties than other people, or whether they can distinguish them because they are better able to “describe” them. To verify this, this study analyses the influence of having prior knowledge of the name astringency and, failing that, to detect it and distinguish it between the four basic tastes. One-hundred-and-sixty-two university students with an average age of 19.43 (SD = 2.55) years were assigned to three experimental conditions: an experimental group (G.2) without previous knowledge of the name astringency and with alimentary satiety, and two control groups, both with previous knowledge of the name, these being G.1, with satiety, and G.3, with hunger. DT was collected for the four basic tastes and astringencies. Results showed significant differences in the identification of astringency, being the least identified experimental group 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 importance of attending to linguistic cognitive processes when psychophysically estimating taste in humans. |
| first_indexed | 2024-03-10T04:07:12Z |
| format | Article |
| id | doaj.art-657de8ad57274ae79a4dafa34f162ef8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T04:07:12Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-657de8ad57274ae79a4dafa34f162ef82023-11-23T08:19:18ZengMDPI AGFoods2304-81582021-12-011012313410.3390/foods10123134Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University StudentsLaura María Martínez-Sánchez0Cecilio Parra-Martínez1Tomás Eugenio Martínez-García2Concha Martínez-García3Department of Didactics of Physical, Plastic and Musical Education, Faculty of Education Sciences, University of Cádiz, 11519 Puerto Real, SpainDepartment of Chemistry, Faculty of Experimental Sciences, University of Huelva, 21007 Huelva, SpainDepartment of Internal Medicine, Juan Ramón Jiménez University Hospital, 21005 Huelva, SpainDepartment of Social, Developmental and Educational Psychology, Faculty of Education, Psychology and Sports Sciences, University of Huelva, 21007 Huelva, SpainPsychophysical methods allow us to measure the relationship between stimuli and sensory perception. Of these, Detection Threshold (DT) allows us to know the minimum concentration to produce taste identification. Given this, we wonder whether, for example, wine tasting experts are more capable of perceiving their sensory properties than other people, or whether they can distinguish them because they are better able to “describe” them. To verify this, this study analyses the influence of having prior knowledge of the name astringency and, failing that, to detect it and distinguish it between the four basic tastes. One-hundred-and-sixty-two university students with an average age of 19.43 (SD = 2.55) years were assigned to three experimental conditions: an experimental group (G.2) without previous knowledge of the name astringency and with alimentary satiety, and two control groups, both with previous knowledge of the name, these being G.1, with satiety, and G.3, with hunger. DT was collected for the four basic tastes and astringencies. Results showed significant differences in the identification of astringency, being the least identified experimental group 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 importance of attending to linguistic cognitive processes when psychophysically estimating taste in humans.https://www.mdpi.com/2304-8158/10/12/3134taste perceptionpsychophysical measuresabsolute thresholdastringency |
| spellingShingle | Laura María Martínez-Sánchez Cecilio Parra-Martínez Tomás Eugenio Martínez-García Concha Martínez-García Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students Foods taste perception psychophysical measures absolute threshold astringency |
| title | Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students |
| title_full | Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students |
| title_fullStr | Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students |
| title_full_unstemmed | Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students |
| title_short | Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students |
| title_sort | cognitive keys in psychophysical estimation of chemosensory perception in university students |
| topic | taste perception psychophysical measures absolute threshold astringency |
| url | https://www.mdpi.com/2304-8158/10/12/3134 |
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