OBJECTIVES: Assessment of gustatory function is a central part of the diagnosis of patients with chemosensory dysfunctions. The taste of monosodium glutamate was described as umami taste a century ago by Ikeda. The aim of this study was to extend a validated gustatory test with 4 concentrations of monosodium glutamate. METHODS: The investigation included 96 subjects who reported having a normal sense of taste and smell. Taste function was assessed by 4 concentrations of sweet, sour, salty, bitter, and umami tastes (extended version) and compared to results obtained in a control group (n = 139) not presented with umami. In a subgroup of 46 participants, the complete test was repeated within 7 days to obtain retest values. RESULTS: Group comparisons exhibited no differences in taste sensitivity for each of the 4 taste qualities (p > 0.3) and no deviation with regard to the sum of correctly identified tastants (p = 0.81). Test-retest data from the extended version revealed a high correlation of scores (r46 = 0.77; p < 0.001). CONCLUSIONS: The results indicate that the extended version of the gustatory test is applicable for experimental and clinical settings.
OBJECTIVES: Assessment of gustatory function is a central part of the diagnosis of patients with chemosensory dysfunctions. The taste of monosodium glutamate was described as umami taste a century ago by Ikeda. The aim of this study was to extend a validated gustatory test with 4 concentrations of monosodium glutamate. METHODS: The investigation included 96 subjects who reported having a normal sense of taste and smell. Taste function was assessed by 4 concentrations of sweet, sour, salty, bitter, and umami tastes (extended version) and compared to results obtained in a control group (n = 139) not presented with umami. In a subgroup of 46 participants, the complete test was repeated within 7 days to obtain retest values. RESULTS: Group comparisons exhibited no differences in taste sensitivity for each of the 4 taste qualities (p > 0.3) and no deviation with regard to the sum of correctly identified tastants (p = 0.81). Test-retest data from the extended version revealed a high correlation of scores (r46 = 0.77; p < 0.001). CONCLUSIONS: The results indicate that the extended version of the gustatory test is applicable for experimental and clinical settings.
Authors: Chi Sang Hwang; Jin Won Kim; Salma Saud Al Sharhan; Jin Woong Kim; Hyung Ju Cho; Joo Heon Yoon; Chang Hoon Kim Journal: Yonsei Med J Date: 2018-03 Impact factor: 2.759
Authors: David T Liu; Gerold Besser; Florian Oeller; Christian A Mueller; Bertold Renner Journal: Ann Otol Rhinol Laryngol Date: 2020-02-06 Impact factor: 1.547
Authors: Kristina S Fluitman; Anne C Hesp; Rachel F Kaihatu; Max Nieuwdorp; Bart J F Keijser; Richard G IJzerman; Marjolein Visser Journal: J Nutr Date: 2021-03-11 Impact factor: 4.798
Authors: Kristina S Fluitman; Tim J van den Broek; Max Nieuwdorp; Marjolein Visser; Richard G IJzerman; Bart J F Keijser Journal: Sci Rep Date: 2021-12-01 Impact factor: 4.379