Mueller Christian Albert, Pintscher Karin, Renner Bertold
Department of Otorhinolaryngology, Medical University of Vienna, Vienna, Austria.
Ann Otol Rhinol Laryngol. 2011 Jun;120(6):358-62. doi: 10.1177/000348941112000602.
Assessment of gustatory function is a central part of the diagnosis of patients with chemosensory dysfunctions. The taste of monosodium glutamate was described as umami taste a century ago by Ikeda. The aim of this study was to extend a validated gustatory test with 4 concentrations of monosodium glutamate.
The investigation included 96 subjects who reported having a normal sense of taste and smell. Taste function was assessed by 4 concentrations of sweet, sour, salty, bitter, and umami tastes (extended version) and compared to results obtained in a control group (n = 139) not presented with umami. In a subgroup of 46 participants, the complete test was repeated within 7 days to obtain retest values.
Group comparisons exhibited no differences in taste sensitivity for each of the 4 taste qualities (p > 0.3) and no deviation with regard to the sum of correctly identified tastants (p = 0.81). Test-retest data from the extended version revealed a high correlation of scores (r46 = 0.77; p < 0.001).
The results indicate that the extended version of the gustatory test is applicable for experimental and clinical settings.
味觉功能评估是化学感觉功能障碍患者诊断的核心部分。一个世纪前，池田将谷氨酸钠的味道描述为鲜味。本研究的目的是扩展一项经过验证的味觉测试，使用4种浓度的谷氨酸钠。
该调查纳入了96名自称味觉和嗅觉正常的受试者。通过4种浓度的甜、酸、咸、苦和鲜味（扩展版）来评估味觉功能，并与未进行鲜味测试的对照组（n = 139）的结果进行比较。在46名参与者的亚组中，在7天内重复进行完整测试以获得重测值。
组间比较显示，4种味觉品质各自的味觉敏感性无差异（p > 0.3），正确识别的味觉刺激物总和也无偏差（p = 0.81）。扩展版的重测数据显示得分高度相关（r46 = 0.77；p < 0.001）。
结果表明，味觉测试的扩展版适用于实验和临床环境。
