[Whole mouth gustatory test (Part 1)--basic considerations and principal component analysis].
[Whole mouth gustatory test (Part 1)--basic considerations and principal component analysis].
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全口味觉测试（第1部分）——基本考虑与主成分分析[J].
DOI：
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发表时间：
1995
期刊：
影响因子：
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通讯作者：
I. Yoshimura
中科院分区：
文献类型：
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作者：
Y. Yamauchi;S. Endo;F. Sakai;I. Yoshimura
全口法味觉测试是一种简单的味觉测试。它可以很容易地应用，并且可以用于评估受试者应该感觉到的整体味道。本研究制备了一种新的用于全口味觉测试的味觉溶液系列。为了确定味觉的正常范围和各种味觉溶液之间的关系，对123名健康志愿者（17-22岁）进行了味觉阈值测试。该系列味道溶液代表4种味道，即，甜味、咸味、酸味和苦味，分别使用蔗糖、盐、酒石酸和奎宁制备。对每种味道溶液测量的识别阈值产生正常范围，即，甜液为0.0165 mol/L，咸液为0.0316 mol/L，酸液为0.000734 mol/L，苦液为0.0000203 mol/L，与文献报道的结果基本一致。所有溶液获得的平均阈值几乎总是处于中间浓度水平，即，第六层。因此，该方法可以用作进行全口味道测试的标准方法。主成分分析结果表明，主成分主要表现为味觉检测功能，且基本上可以用各检测阈值的简单和来表示。分析还表明，大约90%的味觉阈值变化由4个主成分解释。这些发现进一步证明了这四种味觉构成了味觉的基本元素。
The whole mouth method gustatory test is a simple gustatory test. It can be applied easily, and can be used to assess overall taste which a subject is supposed to be feeling. In the present study, a new series of taste solutions for the use in the whole mouth gustatory test was prepared. In order to determine the normal range of gustation and relationships between each taste solution, gustatory threshold tests were conducted on 123 healthy volunteers (17-22 years old). The series of taste solutions represented 4 tastes, i.e., sweet, salty, sour, and bitter, and was prepared using sucrose, salt, tartaric acid and quinine, respectively. Recognition thresholds measured for each taste solution yielded normal ranges i.e., 0.0165 mol/l for the sweet solution, 0.0316 mol/l for the salty solution, 0.000734 mol/l for the sour solution, and 0.0000203 mol/l for the bitter solution which were almost the same as those published. The average thresholds obtained for all solutions were at almost always at the middle concentration level, i.e., level 6. Thus, this method can serve as a standard method of performing the whole mouth taste test. Principal component analysis of the thresholds obtained revealed that the primary component mainly demonstrated taste detection function, and that it could more or less be represented by the simple sum of each detection threshold. The analysis also showed that approximately 90% of taste threshold variation is explained by the 4 principal components. These findings provide further evidence that these four tastes comprise the basic elements of taste.