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Classic psychophysical studies have provided significant information on the psychophysical functions for taste stimuli. With the advent of fMRI, studies are being conducted that provide insight into central processing of gustation in humans. However, fMRI experiments impose physical limitations on stimulus delivery. In the present study, we compared psychophysical functions relating perceived intensity to concentration, derived from previous studies that used the traditional sip-and-spit and dorsal flow delivery techniques, to psychophysical functions generated in this study using a simulated stimulus delivery technique (SSDT). The SSDT delivered minute quantities of taste stimuli to the dorsal surface of the tongue, just as in an fMRI scanner. As was hypothesized, the results indicated that slopes of intensity functions were dependent on the type of stimulus delivery technique. The SSDT resulted in slopes that were more similar to those generated by dorsal flow than by sip-and-spit stimulus delivery techniques, suggesting the importance of considering the influence of stimulus delivery on psychophysical response in designing and interpreting experiments.

The effect of stimulus delivery technique on perceived intensity functions for taste stimuli: Implications for fMRI studies