Benutzerspezifische Werkzeuge

Hinweise zur Schmecktestung

Schmecktestung mit Schmecklösungen

Taste testing at suprathreshold level using sprays

SweetSucrose (“Saccharose”)1 g per 10 g aqua conservans
SourCitric acid (“Zitronensäure”)0.5 g per 10 g aqua conservans
Salty
NaCl (“Kochsalz”)0.75 g per 10 g aqua conservans
BitterQuinine hydrochloride (“Chininhydrochlorid”)0.005 g per 10 g aqua conservans
Schmecktestung


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 

QualitätMinimum (von 32)
Maximum (von 32)
10. Perzentile
Mittelwert
süß
18
4
5,4
sauer
1845,4
salzig
0824,7
bitter
1834,9
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