A Taste-intensity Visual Analog Scale: An Improved Zinc Taste-test Protocol

Area of Science:

• Nutrition Science
• Sensory Science
• Biomedical Research

Background:

• Previous zinc sulfate taste acuity studies yielded inconsistent results.
• Existing assessment protocols have limitations and require improvement.
• Zinc taste acuity is linked to various health indicators, including weight and serum zinc levels.

Purpose of the Study:

• To compare the original Bryce-Smith and Simpson zinc taste test (BS-ZTT) ranking scale with a novel taste-intensity visual analog scale (TI-VAS).
• To evaluate the potential of TI-VAS for enhanced measurement of zinc sulfate taste acuity.

Main Methods:

• A 0.1% zinc sulfate solution was administered to participants.
• Participants' taste acuity was assessed using both the BS-ZTT and the TI-VAS.
• The study involved 491 volunteer students from West Liberty University.

Main Results:

• A strong, statistically significant positive correlation (r s = 0.79; P < .0001) was observed between BS-ZTT and TI-VAS scores.
• The TI-VAS demonstrated a wider range of variables compared to the BS-ZTT.
• TI-VAS assessments were independent of examiner evaluation, unlike the BS-ZTT.

Conclusions:

• The TI-VAS provides a more comprehensive and objective measure of zinc sulfate taste acuity.
• The BS-ZTT has limitations due to its ordinal variable ranks and reliance on examiner judgment.
• TI-VAS is suitable as a taste-acuity test for zinc sulfate and a benchmark for future research.