THE SENSE OF TOUCH
Perceptions that are described as the sense of touch are of two categories, somesthesis and kinesthesis, both of which sense variations in physical pressure. Somesthesis is the tactile, skinfeel sense. The surface nerve endings of the skin surface, epidermis, dermis, and subcutaneous tissue are responsible for the somethetic sensations we call touch pressure, heat, cold, itching, tickling. Kinesthesis is the deep pressure sense which is felt through nerve fibers in muscles, tendons, and joints. The function is that of sensing tension and the relaxation of muscles.
Involvement in Sensory Evaluation:
The kinesthetic sense in the muscles of the hand, fingers, tongue and jaw measure a reaction to stress with terms such as: hardness, firmness, adhesiveness, cohesiveness, gumminess, springiness, and viscosity.
The tactile sense by way of nerves in the surface of the skin of the hands, lips, or tongue measure the geometrical and moisture properties of foods. Some terms used for geometrical properties include: grainy, gritty, crystalline, and flaky. Those terms denoting moisture include: wetness, dryness, moistness, oiliness(Meilgaard et al).
Remember, these are all subjective terms in sensory evaluation. Depending on the objective of the sensory test, training of panelists usually involves utilizing these terms.
Sensory Physiology Nancy L. DeVore
Updated 8/29/97. Send mail to Food Resource, Oregon State University, Corvallis, OR.