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Psychophysics, Perception Thresholds and Team Training in Sensory Analysis
Abstract
Psychophysics is the science that relates stimulus and sensation through empirical laws that map neural mechanisms and their experimental results. The stimulus threshold was defined as the smallest energy needed for a stimulus to generate a sensation. From the stimulus threshold, sensory analysis investigates the growth of diet-related diseases, considering the high consumption of sugar and fat as influential factors, and assists in reducing these ingredients in foods, assessing consumer acceptance and perception. In addition to the importance of sensory analysis, the threshold determination is also essential in the construction of sensory panels, where it is necessary to make a preliminary selection of the evaluators according to the tests to be applied. This study aimed to review bibliographically the laws of psychophysics, their use in sensory analysis and training of sensory analysis teams.
Keywords: Fechner’s Law. Weber’s Law. Stevens’s Law. Food modification. Sensory panel.
Cite this Article
Thanise Antunes Dias, Arthur Francisco Sbardelotto, Christian Oliveira Reinehr1, Luciane Maria Colla. Psychophysics, Perception Thresholds and Team Training in Sensory Analysis. Research & Reviews: Journal of Food Science & Technology. 2020; 9(1): 1–11p.
Keywords
References
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