Study of clinical examination for dysgeusia.

为了证明味觉障碍的情况，重要的是进行咀嚼的临床味觉检查。本研究旨在探讨一种简便、可靠的味觉检查方法，并将其应用于临床。我们研究了琼脂凝胶口味检查。本研究获得了长崎大学伦理委员会的批准，并获得了受试者的知情同意书。我们发现味道强度的差异，根据性质的琼脂（质地，配置，体积）。这些结果表明，味觉受到其他口腔感官的影响。

For demonstrating the situation of taste disorder, it is important to perform a clinical taste examination with chewing. The purpose of present study was to investigate the simple and credible taste examination and to put it to practical use for a clinical examination. We studied agar gel taste examination. The study was approved by the ethics committee of Nagasaki University and the informed consent was obtained from the subject. We found the difference of taste intensity according to the properties of agar(texture, configuration, volume). These results suggest taste is affected by other oral senses.