Purpose:

the study aims to assess the gustatory function of healthy Chinese adults with the whole-mouth test based on five basic tastants, including umami taste.

Methods:

the study recruited 464 participants reporting a normal sense of smell/taste (227 females and 237 males with an age range of 19-65 years). A drop (approximately 0.1 mL) of liquid tastant was applied on the anterior third of the extended tongue of each subject. The taste solutions involved 5 tastants (sour, sweet, salty, umami, and bitter) and 7 concentrations. Taste perception scores and recognition scores of the five basic tastants were obtained with this whole-mouth taste method.

Results:

total taste score of recognition showed a significant negative correlation with age. The elder group (51-65 years) had the lowest scores. The 10th percentile of total taste score of recognition in the group of 36 to 50 years was used to distinguish normogeusic subjects from hypogeusic subjects. The perception scores and recognition scores of females were higher than those of males. The perception and recognition scores of salty, umami, and bitter for females were high than those for males. Total taste score of recognition for non-smokers was significantly higher than that of smokers. The whole-mouth method showed a high test-retest reliability with an intra-class correlation coefficient (ICC) from 0.774 to 0.833.

Conclusion:

this whole-mouth method is simple and time-saving and can be easily adjusted to obtain reliable data. The gustatory function was significantly negatively correlated with age. Females were more sensitive to the sour, salty, umami and bitter tastes than males. The gustatory function of non-smokers was more sensitive.

        · resumen en Español     · texto en Inglés     · Inglés ( pdf )