Development of simple and quantitative taste examination

我们检查了Sanwa Kagaku Kenkyusho工厂生产的Taste Strips的稳定性，安全性和实用性。各促味剂的浓度相当稳定。以蔗糖为例，浓度梯度分别为0.224±0.027g/L、0.512±0.099g/L、1.236±0.247g/L、2.274±0.264g/L、3.988±0.183g/L，标准偏差均在10%以内。细菌的数量，E。在25个样品（5个浓度，5种促味剂）中测量了大肠杆菌和真菌。每个样品的数量小于3.3个/小，这远远低于生产食品用水的标准100个/小。本文对35名正常人进行了味觉条的应用研究。其中90%在浓度1和/或浓度2中得到正确回答，因此浓度2被视为正常范围的限度。在味觉障碍患者中获得了类似的结果。

We examined the stability, safety and utility of Taste Strips manufactured in Sanwa Kagaku Kenkyusho factory. The concentrations of each tastants were quite stable. For instance in sucrose, concentrations were 0.224±0.027g/L, 0.512±0.099g/L, 1.236±0.247g/L, 2.274±0.264g/L, 3.988±0.183g/L as gradient, and standard deviation was within 10%. The number of bacteria, E..coli and fungus was measured in 25 samples (5 concentrations, 5 tastants). The numbers of each sample were less than 3.3 per little and this was much less than standard for water in manufacturing foods of 100 per little. Utility of Taste Strips were examined in 35 normal subjects. Ninety percent of these are answered correctly in concentration 1 and/or concentration 2, therefore concentration 2 was considered as a limit of normal range. Similar results were obtained in patients with taste disorders.