Glöckner L
HNO. 1983 Mar;31(3):102-3.
Two methods of the chemical examination of taste were compared in view of its practicability. The "Three-Choice-Technique" is most profitable for the clinical use. It is carried out easily and quickly, and the results permit a sufficient and exact estimation of the taste sensitivity. The "Assorting-Technique" seems to be less useful. It provides lower thresholds, but the expense is higher. The Three-Choice-Technique, the special concentration sequences and the ascertained normal threshold for the four basic taste qualities enable a better registration of taste disturbances, at which side differences are of no consequence.
从实用性角度比较了两种味觉化学检测方法。“三选法”在临床应用中最为实用。该方法操作简便、快速，其结果能够对味觉敏感度进行充分且准确的评估。“分类法”似乎不太实用。它能提供更低的阈值，但成本更高。三选法、特殊的浓度序列以及确定的四种基本味觉品质的正常阈值，能够更好地记录味觉障碍情况，在此过程中左右侧差异并无影响。
