陳志毅江榮山Chih-Yi ChenRong-San Jiang王勁傑Jing-Jie Wang醫學研究所2026-10-292021-06-2420212021-06-18https://handle.ncl.edu.tw/11296/h4u2rdhttps://scholars.csmu.edu.tw/handle/123456789/36599研究目的：味覺為人體重要的五種感官知覺之一（嗅覺、味覺、聽覺、視覺、觸覺），長期味覺異常可能導致焦慮、憂慮、營養不良…等問題，甚至影響分辨腐敗食物、任職依靠味覺的工作…等生活功能，但味覺異常的議題，較少受到關注，國內目前也尚未建立有效可信的味覺檢查工具。本研究嚐試建立國內的味覺檢查正常值之建議參考值，並分析年齡、性別…等因子對於檢查數值的影響。研究方法及資料：於台中榮民總醫院耳鼻喉頭頸部，使用美國賓州大學醫院耳鼻喉科嗅味覺中心的「以溶液為基礎的味覺檢查」方法，對台灣味覺功能正常志願者，進行味覺檢查。收集20至39歲、40至59歲及60歲以上等三個不同年齡層男女性受測者各40名進行味覺檢查。以所有受測者，受測總分分布圖的第十個百分位數定義為正常值。「以溶液為基礎的味覺檢查」分成兩部分：第一部分的檢查為全口閾上值味覺檢查，用蔗糖、檸檬酸、食鹽及咖啡因等各5種不同濃度的溶液，分次給受測者漱口。受測者必須回答那種味覺剌激物、剌激物強度及剌激物喜好度，4種味覺剌激物5種濃度各隨機測2次，總共測試40次。「以溶液為基礎的味覺檢查」的第二部分為象限味覺檢查，泡製蔗糖、檸檬酸、食鹽及咖啡因4種不同味覺剌激物的溶液，請受測者伸出舌頭，使用滴管將一滴溶液滴到舌頭上不同象限的部位，再請受測者回答是那種味覺剌激物，4種味覺剌激物在舌頭4個象限各隨機測6次，總共測試96次。研究結果：全口閾上值味覺檢查，20至39歲年齡層，男性受測者的的平均總分為38.78分，女性為38.8；40至59歲年齡層在男性平均為36.83，女性為38.33；60歲以上年齡層在男性平均為35.73，女性為36.1。全口閾上值味覺檢查分數男性在60歲以上較20至39歲年齡層 呈現下降，女性在60歲以上較20至59歲年齡層呈現下降，但分數在男女之間並無明顯差異。全口閾上值味覺檢查分數在20至39年齡層男性受測者的第十個百分位數為35，在40至59歲為32.1，在60歲以上為29；在20至39歲女性受測者的第十個百分位數為37，在40至59歲為34，在60歲以上為26.3。象限味覺檢查，20至39歲年齡層男性受測者的平均總分為75.4分，女性為76.1；40至59歲年齡層在男性平均為60.0，女性為63.5；60歲以上年齡層在男性平均為60.2，女性為67.61。象限味覺檢查分數男性在40歲以上較20至39歲年齡層呈現下降，女性在40至59歲年齡層較20至39歲年齡層呈現下降，但分數在男女之間並無明顯差異。象限味覺檢查分數在20至39年齡層男性受測者的第十個百分位數為55，在40至59歲為42，在60歲以上為46.2；在20至39歲女性受測者的第十個百分位數為53，在40至59歲為42.3，在60歲以上為48.2。結論與建議：本研究首次建立國內味覺檢查正常值之建議參考值，方便它在國內使用。對於台灣族群，年齡與性別等因子對於味覺檢查分數影響的大小，取決於受測的舌頭區域及受測給予的不同味道分子。Objective：The purpose of this study was to provide value‑reference of normal value in taste test, and also to determine the influence of age, sex, etc. on the taste functions in Taiwanese. Methods and Materials：The taste function of healthy Taiwanese was evaluated using the whole mouth suprathreshold taste test and the taste quad test. In the whole-mouth test, 5 different suprathreshold concentrations of sweet, sour, salty, and bitter solutions were sipped and swished in the mouth twice in a counterbalanced order. The testee indicated the solution quality, and rated the intensity and unpleasantness/pleasantness of the solution on 9-point rating scales. In the quad test, the four quadrants of the tongue were tested by dripping one concentration of sweet, sour, salty, and bitter solutions six times. The testee indicated the solution quality, and rated the intensity of the solution.Results：We found that in the whole mouth test, the total correct identification score dropped with age, but the ability to identify sweet and salty qualities was not affected by age. No differences were found between males and females, except women scored better than men for sweetness in the 40–59 years age group. The intensity rating scores were higher in the 20–39 years age group, regardless of sex. With regard to the pleasantness of tastants, female subjects in the 20–39 years age group found sweet solution more pleasant than the older subjects did. In the quad test, the total correct identification score decreased with age, but there were no differences between males and females.Conclusion and Suggestion：our findings showed that both age and sex affected the taste functions of healthy Taiwanese to some extent, and differences were dependent on tongue region and taste quality.以溶液為基礎的味覺檢查全口閾上值味覺象限味覺檢查正常值台灣人味覺正常味覺異常味覺減退味覺全失solution-based taste testwhole mouth suprathreshold taste testtaste quad testnormative dataTaiwanesenormogeusiadysgeusiahypogeusiaageusiathesis