Hinweise zur Schmecktestung
Schmecktestung mit Schmecklösungen
Taste testing at suprathreshold level using sprays
Sweet | Sucrose (“Saccharose”) | 1 g per 10 g aqua conservans |
Sour | Citric acid (“Zitronensäure”) | 0.5 g per 10 g aqua conservans |
Salty | NaCl (“Kochsalz”) | 0.75 g per 10 g aqua conservans |
Bitter | Quinine hydrochloride (“Chininhydrochlorid”) | 0.005 g per 10 g aqua conservans |
Taste testing at threshold level using liquids
Auszug aus der Veröffentlichung:
Ahne G, Erras A, Hummel T, Kobal G (2000) Assessment of gustatory
function by means of taste tablets. Laryngoscope 110:1396-1401
Population tested
... 101 volunteers (44 men, 57 women, age 21-81 years, mean age 47 years)
participated in the study. All subjects were in excellent health. None of them
reported olfactory or gustatory dysfunction. They were instructed to refrain
from smoking, drinking coffee, eating and chewing gum at least 1 hr before the
experiment...
preparation of solutions, test administration:
...A series of three drops was placed in the middle of the subject’s extended tongue.
One of the drops contained the tastant, the other two drops were water. Taste
solutions were prepared in 8 dilutions in 50% steps starting from sucrose:
300mg/ml for sucrose, 60mg/ml citric acid, 80mg/ml sodium chloride, 20mg/ml
caffeine). Administration in ascending concentrations started with the highest
dilution. Concentrations were increased until correct recognition of the taste
drop occurred two times in a row. This concentration was determined as
threshold. The whole procedure for the 4 tastants took approximately 25
minutes...
test-re-test reliability:
... The three-drop method was employed as a reference test to the new
tablets-method. Performance in the drop-method was expressed in a composite
score determined as the mean threshold (expressed as dilution steps) obtained
for the four taste qualities. Results of session 1 and 2 exhibited a
significant correlation (r=0.71, p< 0.001)...
Normwerte:
Basierend auf den mithilfe des oben beschriebenen Verfahrens ermittelten Werten
können folgende Aussagen hinsichtlich der Normwerte getroffen werden: Minimum,
Maximum, sowie 10. Perzentile für die einzelnen Schmeckqualitäten sowie für die
Summe der Ergebnisse für die 4 Schmeckqualitäten
Qualität | Minimum (von 32) | Maximum (von 32) | 10. Perzentile | Mittelwert |
---|---|---|---|---|
süß | 1 | 8 | 4 | 5,4 |
sauer | 1 | 8 | 4 | 5,4 |
salzig | 0 | 8 | 2 | 4,7 |
bitter | 1 | 8 | 3 | 4,9 |
Summenwert | 7 | 27 | 14 | 20,4 |
Erreicht also ein Proband / Patient einen Gesamtwert von weniger als 14, kann davon ausgegangen werden, dass eine Schmeckstörung vorliegt.
Kommentare / Anfragen bitte an:
Prof. Dr. med. Thomas Hummel
Universitaets HNO-Klinik
TU Dresden
Fetscherstr. 74
01307 Dresden
Tel 0351 458-4189 oder -3197 oder -2118
Fax 0351 458-4326
thummel@mail.zih.tu-dresden.de