Devices, methods and systems for assessment and recordation of reactions to stimuli

Abstract

Provided herein are methods of recording objective responses of a subject to stimuli, and devices and user interfaces (UI) for use therewith. In particular, the present invention provides UIs that allow a user to record objective multivariable responses to stimuli, devices comprising such UIs, and methods of using such UIs and devices to assess the characteristics of a sample or product.

What is claimed is: 
     
         1 . A method of measuring responses from a subject to test stimuli comprising:
 a training phase including:
 (a) providing a control stimulus to a subject; 
 (b) recording a single-touch response to the control stimulus by the subject on a touch screen with a multidimensional response grid including a first dimension indicating a first taste-testing characteristic and a second dimension indicating a second taste-testing characteristic, 
 (c) rewarding the subject if the single-touch response accurately identified a correct response to the control stimulus; 
 (d) repeating steps (a)-(c) with additional control stimuli until the subject consistently provides the correct single-touch response to control stimuli; and 
   a testing phase including:
 (e) providing a test stimulus to the subject; 
 (f) recording a single-touch response to the test stimulus by the subject on the multidimensional response grid of the touch screen. 
   
     
     
         2 . The method of  claim 1 , wherein the testing phase further includes rewarding the subject regardless of the recorded single-touch response to the test stimulus. 
     
     
         3 . The method of  claim 1 , wherein the rewarding step (c) of the training phase includes determining a reward amount based on accuracy. 
     
     
         4 . The method of  claim 1 , wherein the rewarding step (c) of the training phase further includes penalizing the subject if the single-touch response does not accurately identify the correct response to the control stimulus. 
     
     
         5 . The method of  claim 1 , wherein the training phase further includes pausing and graying out the touch screen in response to an incorrect single-touch response to control stimulus. 
     
     
         6 . The method of  claim 1 , wherein the testing phase further includes providing a control stimulus to the subject and recording a single-touch response to the control stimulus by the subject on the touch screen 
     
     
         7 . The method of  claim 1 , wherein the first taste-testing characteristic is palatability and the second taste-testing characteristic is taste quality. 
     
     
         8 . The method of  claim 1 , wherein a positive direction in the first dimension represents palatable and a negative direction in the first dimension represents aversive taste. 
     
     
         9 . The method of  claim 1 , wherein a positive direction in the second dimension represents sweet taste quality and a negative direction in the second dimension represents bitter taste quality. 
     
     
         10 . The method of  claim 1 , wherein the subject is not aware of the first taste-testing characteristic and the second taste-testing characteristic being analyzed. 
     
     
         11 . The method of  claim 1 , wherein the multidimensional response grid is visible to the subject. 
     
     
         12 . The method of  claim 1 , wherein a single-touch response on the touch screen is configured to indicate a level of the first taste testing characteristic and the second taste testing characteristic. 
     
     
         13 . The method of  claim 1 , wherein the subject is a human subject. 
     
     
         14 . The method of  claim 1 , wherein the testing phase further includes determining a concentration of the test stimulus at which aversive taste is perceived. 
     
     
         15 . The method of  claim 1 , wherein the testing phase further includes determining a preferred concentration of the test stimulus. 
     
     
         16 . The method of  claim 1 , wherein the control stimulus is sucrose, quinine, NaCl, citric acid, licorice, or stevioside. 
     
     
         17 . The method of  claim 16 , wherein the control stimulus is three control stimuli that include sucrose, quinine, and a mixture of sucrose and quinine. 
     
     
         18 . The method of  claim 1 , wherein providing the control stimulus to the subject includes providing an apparatus including an automated pipette. 
     
     
         19 . The method of  claim 1 , wherein the subject is unaware of transitioning between the training phase and the testing phase. 
     
     
         20 . The method of  claim 1 , wherein the testing phase further includes building a model representing the relationship between concentration of a taste stimulus and the taste sensation evoked in a subject. 
     
     
         21 . The method of  claim 1 , wherein the control stimulus and the test stimulus are in a well plate and provided to the subject in samples less than or equal to 200 μl. 
     
     
         22 . The method of  claim 1 , further including quantitively determining a taste characteristic of the test stimulus based on a plurality of the single-touch responses to the test stimulus by the subject on the multidimensional response grid of the touch screen.