Development of simple and quantitative taste examination

我们检查了三和香谷研九州工厂生产的味条的稳定性、安全性和实用性。每个品尝者的浓度都相当稳定。以蔗糖为例，浓度梯度为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，标准偏差在10%以内。对25个样品(5个浓度，5个品尝者)进行了细菌、大肠杆菌和真菌的检测。每个样品的数量都不到每小杯3.3个，这远远低于生产食品中每小杯100个水的标准。对35名正常受试者进行了味觉试条的使用测试。其中90%的问题在浓度1和/或浓度2中回答正确，因此浓度2被认为是正常范围的极限。在味觉障碍患者中也得到了类似的结果。

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.