Burghart Taste Strips – 19 x 50 Strips
The Burghart taste strips are a validated examination procedure to investigate the taste ability. When testing the whole-mouth smell ability, the taste strips are applied by putting them on the tongue and closing the mouth (the patient may move the tongue). If there is interest in the gustatory sensitivity of certain tongue areas (e.g. lateralised testing), the mouth stays open and the strip will only be in contact with this area until the patient can give an answer.
The complete taste strip set consist of 16 containers with 4 concentrations of sweet, sour, salty, bitter each and 3 containers with blanks. The complete set includes 19 containers with 50 Taste Strips each, i. e. 950 Taste Strips in total. it will be delivered in a box with a English (or German) manual. This kit can be used to test 50 persons.
Please mind the taste strip’s shelf life. It is three years unopened from the date of manufacturing and opened one year.
Optional: Umami taste strips
The Umami taste strips are an optional addition to the standard taste strips. The set consists of four concentrations of the Umami flavor, per concentration you receive 50 strips. So in total 200 strips. Umami is a Japanese word that means ‘glory’ or ‘savory’; it is one of the five basic flavors, along with salt, sweet, sour and bitter.
Background information taste strips
Taste strips are filter paper strips impregnated with taste solutions representative of 4 basic taste qualities at 4 different concentrations (sweet: 0.4, 0.2, 0.1, 0.05 g/mL sucrose; sour: 0.3, 0.165, 0.09, 0.05 g/mL citric acid; salty: 0.25, 0.1, 0.04, 0.016 g/mL sodium chloride; bitter: 0.006, 0.0024, 0.0009, 0.0004 g/mL quinine-hydrochloride), which have been validated for the use in both adults and children. The method is well accepted especially by children and adolescents and has been used in several clinical and research contexts.
The results of this test reflect a measure of the ability to identify 4 basic tastes. The test-retest reliability compares well with other taste tests. During this test, a taste strip is placed at the middle of the anterior tongue and the participant is to report the taste perceived (salty, sour, sweet, bitter, or nothing) by pointing at the corresponding word on a response chart. To familiarize participants with the procedure and to test whether they were able to identify the different tastes correctly, taste strips with the highest concentration of each taste (taste high) were presented at the beginning of the paradigm in random order. Participants were asked to identify the taste using the response chart and received feedback after each presentation. Sixteen impregnated strips, 4 of each taste in 4 different concentrations, and 3 non impregnated blank strips were then presented in a pseudo-randomized order with an inter-trial interval of approximately 25 seconds.