Ajduković D
Acta Otolaryngol. 1984 Jul-Aug;98(1-2):152-7. doi: 10.3109/00016488409107548.
The relationship between the size of the stimulated human tongue area, the stimulating electric current intensity and the provoked sensory qualities was examined. Five different electrode areas and four anodal current intensities were used. The observed sensations were of three kinds: sour taste, somatosensory, and undefined ones. At a given current intensity level the proportion of taste increases with the increase in the stimulation area, while somatosensory sensations decrease. These results imply that at the suprathreshold level there is a certain interdependence between the area, current intensity and sensory effects. In order to achieve optimal activation of the taste system alone, it is more effective to use a larger electrode and stronger current, than to use smaller areas and weaker stimuli: in this case the electrical sour taste is satisfactorily clear, since the somatosensory system is still not activated. These findings may have implications in clinical electrogustometry.
研究了受刺激的人体舌区大小、刺激电流强度与引发的感觉性质之间的关系。使用了五个不同的电极区域和四种阳极电流强度。观察到的感觉有三种：酸味、躯体感觉和不明确的感觉。在给定的电流强度水平下，随着刺激区域的增加，味觉的比例增加，而躯体感觉则减少。这些结果表明，在阈上水平，区域、电流强度和感觉效应之间存在一定的相互依存关系。为了仅实现味觉系统的最佳激活，使用较大的电极和较强的电流比使用较小的区域和较弱的刺激更有效：在这种情况下，电酸味清晰可辨，因为躯体感觉系统仍未被激活。这些发现可能对临床电味觉测量有启示意义。
