Hammond R, Beder O E, Ratener P E
J Prosthet Dent. 1983 Jan;49(1):121-5. doi: 10.1016/0022-3913(83)90251-2.
To determine the contribution of the soft palate to the overall taste mechanism and the effects of palatal compromise (surgery, cleft palate, and trauma), four taste solutions representing sweet, salty, sour, and bitter were applied to the apex and base of the tongue and to the soft palate of 12 subjects in each of the control and palatally compromised groups. Each group was tested on two different occasions with the sessions 2 weeks apart and one in the morning and the other in the afternoon. Results indicate that the soft palate contributes to bitter and salty sensations to a greater degree than the other two sensations. Of these two, bitter is the more acutely experienced. Patients with compromised palates revealed higher taste acuity thresholds than the normal control group, particularly with bitter solutions. Taste acuity thresholds increased with age.
为了确定软腭对整体味觉机制的贡献以及腭部受损（手术、腭裂和创伤）的影响，将代表甜、咸、酸和苦的四种味觉溶液分别应用于12名对照组和腭部受损组受试者的舌尖和舌根以及软腭。每组在两个不同的时间进行测试，两次测试相隔2周，一次在上午，另一次在下午。结果表明，软腭对苦味和咸味的感觉贡献程度大于其他两种感觉。在这两种感觉中，苦味的体验更为敏锐。腭部受损的患者比正常对照组表现出更高的味觉敏锐度阈值，尤其是对于苦味溶液。味觉敏锐度阈值随年龄增长而增加。
