University of Pardubice Faculty of Health Studies

University

Employees
|
Students
Česky

Publication detail

Taste examination and texture

Authors: Brothánková Pavlína

Year: 2021

Type of publication: ostatní - přednáška nebo poster

Page from-to: nestránkováno

Titles:

Language	Name	Abstract	Keywords
eng	Taste examination and texture	Aim: This survey was a first step to develop a self-administration taste function test. We are comparing three types of texture of filter paper strips. All strips area of 4 x 7 cm were impregnated with four taste qualities (salty, sweet, sour and bitter) in three different concentration. Method: The subjects consisted of 30 participants, healthy persons as well as patients were included. The taste strips are applied by putting them on the tongue and closing the mouth. The test set consist of twelve strips soft, medium and rough. A total one test consist of 36 filter taste strips. The participants had to identify the taste from a list. Results: The best correct identification of taste quality was reached with rough texture. There was no significant difference in the score. Significant differences depending on texture, concentration and taste quality were found for soft texture (bitter taste concentration 3 vs. 4; p˂0.01), medium texture (sweet taste concentration 3 vs. 5; p˂0.01, bitter taste concentration 3 vs. 4; p=0,04), rough texture (salty taste concentration 3 vs. 4; p=0,04, bitter taste concentration 3 vs. 5; p=0,04). Conclusion: Texture of strips plays a role in taste examination.	taste; examination; texture