Hwang Chi Sang, Kim Jin Won, Al Sharhan Salma Saud, Kim Jin Woong, Cho Hyung Ju, Yoon Joo Heon, Kim Chang Hoon
Department of Otorhinolaryngology, Yonsei University College of Medicine, Seoul, Korea.
Department of Otorhinolaryngology, Imam Abdulrahman Bin Faisal University and King Fahd Hospital, Al-Khobar, Saudi Arabia.
Yonsei Med J. 2018 Mar;59(2):325-330. doi: 10.3349/ymj.2018.59.2.325.
To obtain validated clinical values suitable for developing a gustatory function test, including umami taste, in a Korean population.
The investigation involved 297 participants with self-reported normal sense of taste and smell. Liquid solutions were used for the assessment of gustatory function. The test consisted of 30 taste solutions [six concentrations of five tastants (sweet, bitter, salty, sour, and umami)]. For evaluation of overall gustatory function, the number of detected or correctly recognized taste thresholds was combined to form a "taste score."
Mean values of each detection and recognition threshold for the five tastes in men were consistently lower than those of women. The 10th percentile of taste score for recognition was used as the cut-off value for distinguishing normogeusia from hypogeusia. In subgroup analysis, total taste score from recognition thresholds revealed a significant negative correlation with age, indicating lower scores for increasing age. Taste score for non-smokers was significantly higher than that of smokers, in terms of detection and recognition of taste sensitivities.
This gustatory function test was easy to perform, affordable, and time-saving, with the capacity to self-produce and obtain reliable data. Gustatory function was more sensitive in young people, women, and non-smokers.
获取适用于开发包括鲜味味觉在内的味觉功能测试的经验证的临床值，该测试针对韩国人群。
该调查纳入了297名自我报告味觉和嗅觉正常的参与者。使用液体溶液评估味觉功能。测试由30种味觉溶液组成[五种味觉剂（甜、苦、咸、酸和鲜味）的六种浓度]。为评估整体味觉功能，将检测到的或正确识别的味觉阈值数量合并以形成“味觉分数”。
男性对五种味觉的每种检测和识别阈值的平均值始终低于女性。识别味觉分数的第10百分位数用作区分正常味觉与味觉减退的临界值。在亚组分析中，来自识别阈值的总味觉分数与年龄呈显著负相关，表明年龄越大分数越低。就味觉敏感性的检测和识别而言，非吸烟者的味觉分数显著高于吸烟者。
这种味觉功能测试易于执行、成本低廉且节省时间，能够自行产生并获得可靠数据。味觉功能在年轻人、女性和非吸烟者中更为敏感。
