O'Mahony M, Atassi-Sheldon S, Wong J, Klapman-Baker K, Wong S Y
Perception. 1984;13(6):725-37. doi: 10.1068/p130725.
Various presentation procedures and stimulus volumes were compared in their effect on salt taste sensitivity. For sodium chloride (NaCl) stimuli pipetted onto the tongue, subjects had comparable measured sensitivity to 10 ml and 1 ml volumes but a reduced sensitivity to 0.1 ml volumes. The greatest sensitivity was achieved with 10 ml sipped volumes. Modification of the Henkin dropwise triangular taste test, by increasing the stimulus volumes, increased subjects' sensitivity. Only the 1 ml pipette presentation increased the sensitivity of the Henkin procedure, albeit slightly, to the detection of changes in taste sensitivity, the purpose for which the procedure was actually designed. Such modification did not perturb salivary NaCl levels more than the regular Henkin procedure, so it would not be expected to introduce sensitivity drift.
比较了各种呈现程序和刺激量对盐味敏感度的影响。对于用移液管滴到舌头上的氯化钠（NaCl）刺激物，受试者对10毫升和1毫升体积的测量敏感度相当，但对0.1毫升体积的敏感度降低。用10毫升啜饮体积时获得了最高的敏感度。通过增加刺激量对亨金逐滴三角形味觉测试进行修改，提高了受试者的敏感度。只有1毫升移液管呈现方式略微提高了亨金程序对味觉敏感度变化检测的敏感度，而该程序实际上就是为检测味觉敏感度变化而设计的。这种修改对唾液中NaCl水平的干扰并不比常规的亨金程序更大，因此预计不会引入敏感度漂移。
