On the Sensory Analysis of Matter and Materials

Ning Pan, Tingrui Pan

Research output: Contribution to journalComment/debatepeer-review


If you want to know the weight of a wine glass, you can use a scale. Yet for the wine's taste, you have to use your tongue, aka the sensory analysis. Still, are there really such two different types of quantities, one that is purely physical and another that is the sensory type? Here, we argue that instinctively designating certain materials attributes as sensory perceptions is unnecessary, considering every scientific concept has (in essence) originated from experience of our sensory organs/brains, i.e., all quantities were initially human perceptions. It seems an attribute or quantity ending up being sensory or not entirely depends on whether initially its physical core in the “perception body” was cleanly extracted, eradicating the physiological and psychological connections.

Original languageEnglish (US)
Pages (from-to)13-16
Number of pages4
Issue number1
StatePublished - Jul 10 2019

ASJC Scopus subject areas

  • Materials Science(all)


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