[Cognitive implications in the psychophysical estimation of taste].

Introduction: in sensory perception of taste, it is difficult to learn the concepts of absolute threshold (AT), the psychophysical methods to estimate it and the influence exerted by prior knowledge on their perception and recognition, because they have little awareness.

Objective: to assess absolute thresholds of four basic flavors in a sample of healthy young people, in conditions of food restriction/without restriction, and to analyze the influence of prior knowledge of astringency in its detection-identification.

Methods: one hundred and fourteen participants with an average of 20.