Taste: Vertebrates-psychophysics

Valerie B. Duffy, John E. Hayes, Linda M. Bartoshuk, Derek J. Snyder

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Narrowly viewed, taste is limited to sweet, salt, sour, bitter and savory/umami sensations. Perceptually, taste combines with other sensory inputs to produce complex flavor sensations from ingested stimuli (e.g., foods, beverages, medications, tobacco products). Progress in psychophysics-the study of relationships between physical stimuli and perceptual experiences-permits characterization of normal variation and variation associated with damage or exposures. Psychophysical methods allow us to fully understand genetic, molecular and neurochemical processes involved in taste sensation. Via psychophysics, we can measure how taste variation influences our preferences for and behaviors toward ingested stimuli, and ultimately our health and quality of life.

Original languageEnglish (US)
Title of host publicationThe Curated Reference Collection in Neuroscience and Biobehavioral Psychology
PublisherElsevier Science Ltd.
Pages881-886
Number of pages6
ISBN (Electronic)9780128093245
DOIs
StatePublished - Jan 1 2016

    Fingerprint

All Science Journal Classification (ASJC) codes

  • Medicine(all)

Cite this

Duffy, V. B., Hayes, J. E., Bartoshuk, L. M., & Snyder, D. J. (2016). Taste: Vertebrates-psychophysics. In The Curated Reference Collection in Neuroscience and Biobehavioral Psychology (pp. 881-886). Elsevier Science Ltd.. https://doi.org/10.1016/B978-0-12-809324-5.02907-2