基于常见溶液的味觉感知测试的可靠性：对有效性和更简短测试的影响。
Reliability of a common solution-based taste perception test: implications for validity and a briefer test.
机构信息
Pennington Biomedical Research Center, Baton Rouge, LA 70808, USA.
出版信息
Eat Behav. 2012 Jan;13(1):42-5. doi: 10.1016/j.eatbeh.2011.09.003. Epub 2011 Oct 1.
The aim of this study was to assess test-retest reliability of a common method for quantifying taste perception and its association with gustatory responses and individual risk for obesity and related health conditions. Forty-six healthy adults rated 20 mixtures comprised of 5 dairy beverages varied in fat content and mixed with sugar concentrations of 0%, 5%, 10%, and 20%, following existing procedures. Individuals rated the sweetness, creaminess, and pleasantness of each mixture during two taste testing sessions occurring 7±2 days apart. Test-retest correlations were of the expected magnitudes (r≥.50) only for the pleasantness ratings of mixtures with higher sugar concentrations. Correlations for sweetness and creaminess taste perception ratings were low, indicating that such ratings may not be reliable over approximately one week, and challenging the validity of such ratings for measuring trait taste perception. A shortened version of the test may be warranted.
本研究旨在评估一种常用的量化味觉感知的方法的重测信度，以及其与味觉反应和个体肥胖及相关健康状况风险的相关性。46 名健康成年人按照现有程序，对由 5 种不同脂肪含量的乳制品混合而成的 20 种混合物进行了评分，这些混合物的含糖浓度分别为 0%、5%、10%和 20%。在两次味觉测试中，参与者在 7±2 天的时间间隔内对每种混合物的甜度、奶油度和愉悦度进行了评分。只有高糖浓度混合物的愉悦度评分的重测相关性达到了预期的大小（r≥.50）。甜味和奶油味的味觉感知评分相关性较低，表明这些评分在大约一周内可能不可靠，这对用于测量特质味觉感知的此类评分的有效性提出了挑战。可能需要一种更简短的测试版本。
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