To many, the term "psychology" conjures the image of a distraught patient lying on a couch, telling her most intimate thoughts to a bearded man smoking a cigar and scribbling notes somewhere behind her. "What on earth do interpreted dreams, unhappy childhoods, and envy for certain aspects of male anatomy have to do with the sensory evaluation of dairy products?" you may ask. The answer is, "Not much." When we talk about psychological considerations in sensory analysis, we are not calling upon the ghost of Sigmund Freud, but instead referring back to some of his predecessors and contemporaries up north in Germany: Ernst Weber, Gustav Fechner and Wilhelm Wundt. These men were all pioneers in the area of experimental psychology, a branch of psychology that does not rely upon interviews and introspection, but rather upon the experimental method. Experimental psychology, in essence, does not trust the individual to be able to accurately tell the researcher what features are most important in determining a response. Instead, through careful design and controls, experimental psychology forces the individual to demonstrate what aspects are most important and to more or less "Prove it.". © 2009Springer-Verlag New York.
Delwiche, J. (2009). Psychological considerations in sensory analysis. In The Sensory Evaluation of Dairy Products (pp. 7–15). Springer US. https://doi.org/10.1007/978-0-387-77408-4_2