[Methods of taste sensitivity examination].
[Methods of taste sensitivity examination].
复制标题
[味觉敏感性检查方法]。
作者：
E. Klimacka;W. Suchecka
味觉是主要的感觉系统，它可以检查摄入的食物。人类能够识别五种基本的味道：咸、酸、甜、苦和鲜味。味觉测定法是一种味觉检测方法，包括应用味觉物质的味觉测定法和电味觉测定法。在味觉检查期间，存在多种应用味觉物质的方法。在味觉测量中使用的刺激物是：柠檬酸或盐酸（酸味）、咖啡因或盐酸奎宁（苦味）、氯化钠（咸味）、蔗糖（甜味）、谷氨酸盐（鲜味）。被临床医生广泛用于检查味觉敏感性的电味觉测量法允许通过电兴奋性阈值来估计味觉的功能，所述电兴奋性阈值通过对具有不同强度的电流的味蕾区域的刺激的响应来确定。在评估感觉通路的效率时，味觉电测量法特别有用。然而，如果我们想检查对单个味觉类别的味觉敏感性，我们应该使用更费力的味觉测定法，并应用味觉物质，其主要优点是使用生理刺激。
Taste is the main sensory system that keeps a check on ingested food. Human beings are able to recognize five basic tastes: salty, sour, sweet, bitter and umami. Gustometry, including both gustometry with application of taste substances and electrogustometry, is the method of taste examination. There are various methods of applying taste substances during gustometry examination. The stimuli used in gustometry are: citric acid or hydrochloric acid (sour taste), caffeine or quinine hydrochloride (bitter taste), sodium chloride (salty taste), saccharose (sweet taste), monosodium glutamate (umami taste). Electrogustometry, widely used by clinicians to examine taste sensitivity, allows to estimate the functioning of taste by means of electric excitability thresholds determined through the response to the irritation of taste buds area with electrical current of different intensity. Electrogustometry is especially useful in estimating the efficiency of sensory pathways. However, if we want to examine taste sensitivity to individual taste categories we should use more laborious gustometry with the application of taste substances, which main advantage is the use of physiological stimuli.