Abstract:Taste and chemesthesis encompass a range of sensations including sourness，sweetness，bitterness，saltiness，umami，as well as spicy and hot taste. Sensitivity to these sensations represents the feeling about these sensations at the threshold level and above. However，in the realm of food science，sensitivity is often assessed only by threshold responses，potentially neglecting other crucial aspects. The current research progress in sensitivity testing methodologies was reviewed，with emphasis on the selection and applications of testing carriers and techniques. The strengths and limitations of various testing carriers and methods were compared，and the factors influencing taste and chemesthesis sensitivity were expounded from genetic，anatomical，sociological，dietary，and psychological standpoints. Finally，the applications of these sensitivity testing methods in the analysis of flavor active compounds and correlations between sensitivity and behaviors were summarized.