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Physiological and Psychological Foundations of Sensory Function

  • Chapter
Sensory Evaluation of Food

Part of the book series: Food science text series ((FSTS))

Abstract

The oldest branch of experimental psychology is that of psychophysics, the study of relationships between physical stimuli and sensory experience. The first true psychophysical theorist was the 19th-century German physiologist, E. H. Weber. Building on earlier observations by Bernoulli and others, Weber noted that the amount a physical stimulus needed to be increased to be just perceivably different was a constant ratio. Thus, 14.5 ounces and 15 ounces could be told apart with great difficulty, and the same could be said of 29 and 30 ounces or 14.5 and 15 drams (Boring, 1942).

There is no conception in man’s mind which hath not at first, totally or in parts, been begotten upon by the organs of sense. —Thomas Hobbes, Leviathan, 1651.

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Authors and Affiliations

  1. Cornell University, USA

    Harry T. Lawless

  2. University of Missouri, USA

    Hildegarde Heymann

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Lawless, H.T., Heymann, H. (1999). Physiological and Psychological Foundations of Sensory Function. In: Sensory Evaluation of Food. Food science text series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-7452-5_2

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