Assessment of gustatory function by means of tasting tablets
Assessment of gustatory function by means of tasting tablets
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DOI：
10.1097/00005537-200008000-00033
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发表时间：
2000-08-01
期刊：
影响因子：
2.6
通讯作者：
Kobal, G
中科院分区：
文献类型：
--
作者：
Ahne, G;Erras, A;Kobal, G
目的：研制一种简易的味觉功能筛查方法，用于临床味觉功能筛选。研究设计：我们对101名健康志愿者(男性44名，女性57名；平均年龄47岁)进行了以下味觉测试：蔗糖(甜)、柠檬酸(酸)、氯化钠(咸)和咖啡因(苦)被呈现为片状(直径4 mm)，类似于普通甜味剂片剂。为了定量评估全口味觉功能，我们使用了六种不同的剂量，每种口味的稀释度为50%。最高剂量(蔗糖，30 mg；柠檬酸，3 mg；氯化钠，2 mg；咖啡因，2 mg)很容易被检测到，最低浓度在阈值范围内。方法：按随机顺序试验28片(6种不同剂量的四味加4种无味的片剂)。整个测试需要15到20分钟。为了评估受试者内部测试的重测信度，在1周后重复进行测试。结果与传统的三滴强迫选择程序的结果进行了比较，方法是使用上升限制法。结果：新的味觉测试结果与三滴强迫选择法的结果显著相关(相关系数[r]=0.66，P&t；.001)。总体而言，女性的表现要好于男性。此外，与年长的受试者相比，年轻受试者在两项测试中都表现出明显更高的味觉敏感度。结论：该全口味觉功能定量检测方法简便易行，可自行给药，用时短，保质期长。它似乎适合于味觉功能的常规临床评估。
Objective: To develop a simple test for the screening of gustatory function in clinical settings. Study Design: We tested 101 healthy volunteers (44 male and 57 female volunteers; mean age, 47 y) with the following gustatory test: the substances sucrose (sweet), citric acid (sour), sodium chloride (salty), and caffeine (bitter) were presented as tablets (diameter 4 mm) similar to common sweetener tablets. For quantitative assessment of whole-mouth gustatory function we used six different dosages with dilutions of each tastant in 50% steps. The highest dosage could be easily detected (sucrose, 30 mg; citric acid, 3 mg; sodium chloride, 2 mg; caffeine, 2 mg), and the lowest concentration was within threshold range. Methods: Twenty-eight tablets (six different dosages of the four basic tastes plus four tasteless tablets) were tried in a randomized order. The entire test required 15 to 20 minutes. To evaluate the within-subject test-retest reliability, sessions were repeated after 1 week. Results were compared with those obtained by means of a conventional three-drop, forced-choice procedure using the method of ascending limits. Results: Results of the new gustatory test were significantly correlated with those obtained using the three-drop, forced-choice procedure (correlation coefficient [r] = 0.66, P < .001). In general, women performed better than men. Furthermore, younger subjects exhibited a significantly higher gustatory sensitivity in both tests compared with older subjects. Conclusions: This quantitative test of whole mouth gustatory function is easy to use, can be self-administered, requires Little time, and has a long shelf-life. It appears to be suited for routine clinical assessment of gustatory function.