Thumfart W, Plattig K H, Laumer R
Laryngol Rhinol Otol (Stuttg). 1978 Feb;57(2):134-42.
For the first time in clinical routine testings impulse-gustometry was used in comparison to normal chemical or electrogustometric methods. Loss of taste caused by tympanoplasty, radiation of tumors in head and neck and accompanying facial nerve palsies was tested. The exactly defined location of the stimulus is known advantage in electrogustometry. Impulse-gustometry, however, is able to stimulate different taste sensations like the chemical methods. The sensible sensation, therefore, is eliminated. The stimulating pulses ranged between 0,5 and 2,0 ms at frequencies of 10 to 300 cps. Like with Krarup's method in impulsegustometry there is not always a taste sensation.
在临床常规检测中，首次将脉冲味觉测量法与常规化学或电味觉测量法进行比较。对鼓膜成形术、头颈部肿瘤放疗及伴发的面神经麻痹所导致的味觉丧失进行了检测。电味觉测量法的一个已知优势是能够精确定义刺激的位置。然而，脉冲味觉测量法能够像化学方法一样刺激产生不同的味觉感受。因此，灵敏的感觉被消除了。刺激脉冲的时长在0.5至2.0毫秒之间，频率为10至300赫兹。与克拉鲁普在脉冲味觉测量法中所采用的方法一样，并非总能产生味觉感受。
