Vyšetření čichu metodami subjektivní olfaktometrie v České republice a na Taiwanu

Bc. Michaela Faltejsková

Master's thesis

Methods of subjective olfactometry used in the Czech republic and Taiwan

Anotácia:

Čich je jeden z pěti samostatných smyslových systémů, pomocí kterých se orientujeme ve svém okolí. Bývá označován jako schopnost vnímat chemikálie rozpuštěné ve vzduchu (obvykle ve velmi nízkých koncentracích). Tento vjem se pak označuje jako vůně nebo zápach. Čich je stejně jako chuť chemickým smyslem, kterým neustále monitorujeme své okolí. Prostřednictvím něj jsme při dýchání informováni o aktuální kvalitě okolního ovzduší a o případném hrozícím nebezpečí. Čich také doplňuje další základní smysl, kterým je chuť. Jedná se tedy o důležitý smysl, jehož porucha znepříjemňuje život a může vést i k životu ohrožujícím stavům. V této diplomové práci jsme porovnávali čichové schopnosti a hodnocení libosti pachů u obyvatel České republiky a Taiwanu. Za tímto účelem se testovalo celkem 193 zdravých osob. 95 obyvatel ČR (věkový průměr 33,2 ?12.1) a 98 obyvatel Taiwanu (věkový průměr 23,9 ?5.1). Nejprve se jednalo o test OMT (odourized markers test), ve kterém měly vyšetřované osoby identifikovat postupně 6 vůní. Druhý test byl Sniffin´ Sticks, ve kterém osoby identifikovaly 16 vůní. Nakonec byl proveden Test libosti pachů, který byl tvořen 16 různými vůněmi a zápachy. Vyšetřované osoby hodnotily příjemnost pachů, řadili je do kategorií voní, neutrální, zapáchá a výrazně zapáchá. Zajímalo nás, zda se výsledky vyšetření jednotlivými testy (OMT, Sniffin´ Sticks, Test libosti pachů) budou lišit v ČR a na Taiwanu. Získaná data byla zpracována za použití: program NCSS 2007 a Fisherův přesný test (program ing. Bukače). Výsledky byly také zpracovány metodou vícerozměrné analýzy dat. V testu OMT dosáhli obyvatelé ČR statisticky významně vyššího bodového skóre (ČR: 10,7? 0,8; TW: 9,2? 1,7; p<0,001). V testu Sniffin´ Sticks byly vůně správně identifikované v obou zemích kromě vůně jablka, které většina obyvatel Taiwanu označila jako broskev. Obyvatelé ČR dosáhli signifikantně vyšších bodových zisků (ČR: 13,4? 1,6; TW: 12,7? 1,9; p<0,05). V Testu libosti pachů jsme zjistili, že oba národy hodnotí většinou vůně podobně. Rozložení hodnocení libosti bylo nejbližší u vody a kyseliny n-valerové. Zcela odlišné hodnocení se vyskytlo u tří pachových látek: n-butanol, etylacetát a dietyléter. Tyto látky označila většina obyvatel ČR jako zapáchající zatímco obyvatelé Taiwanu jako neutrální. Hypotéza, že vyšetření Testem libosti pachů se nebude lišit v ČR a na Taiwanu nebylasplněna.

Abstract:

Smell is one of the five individual senses, which we use for orientation in our surroundings. It is usually identified as an ability to sense chemicals dissolved in the air (usually in very low concentrations). This sensation is then identified as aroma (pleasant smell) or odour (offensive smell). Smell is, as well as taste, chemical sense, which we use to monitor our surroundings by. Using the smell, we are continuously informed about actual quality of ambient air and about possible impending danger. Smell supplements another basic sense, taste. Therefore it is important sense, which defect endanger life and can lead to life-threatening accidents. In this diploma work, we have compared olfactory abilities and odour evaluation of Czech and Taiwanese people. 193 healthy persons were tested for this purpose. 95 Czech people (average age 33,2 ?12,1) and 98 Taiwanese people (average age 23,9 ?5,1). The first test was OMT (odourized markers test), in which the persons should have identified 6 odours. The second test was Sniffin' Sticks, in which the persons identified 16 odours. Finally the Odour Pleasantness Test was performed, which consisted of 16 different aromas and odours. Examined persons evaluated pleasantness of the odours and they were asked to categorize odorants to pleasant, neutral, unpleasant and very unpleasent. We were interested, whether the results of the examination of each test (OMT, Sniffin' Sticks, Odour Pleasantness Test) differed between Czech and Taiwanese people. The gained data were processed using: NCSS 2007 program and Fisher's accurate test (program by ing. Bukač) and program STATISTICA (Principal Component Score Plot). In the OMT test, the Czech people reached statistically remarkably higher score (CR: 10,7? 0,8; TW: 9,2? 1,7; p<0,001). In the Sniffin' Sticks test, almost all aromas were correctly identified by people from both countries except aroma of apple, which most Taiwanese identified as a peach. Czechs reached significantly higher scores (CR: 13,7? 1,6; TW: 12,7? 1,9; p<0,05). In the Odour Pleasantness Test, we have determined that both nations evaluate aromas in the similar way. Distribution of the evaluation of pleasantness was the closest for water and n-valeric acid. Completely different evaluations have been determined for three odour substances: n-butanol, ethyl acetate and diethyl ether. Most of the Czech people have identified these substances as malodorous whereas by the Taiwanese people as neutral. Hypothesis, that Odour Pleasantness Test evaluation would give us the same results for Czech and Taiwanese people, has not been met.

Kľúčové slová

Smell is one of the five individual senses, which we use for orientation in our surroundings. It is usually identified as an ability to sense chemicals dissolved in the air (usually in very low concentrations). This sensation is then identified as aroma (pleasant smell) or odour (offensive smell). Smell is, as well as taste, chemical sense, which we use to monitor our surroundings by. Using the smell, we are continuously informed about actual quality of ambient air and about possible impending danger. Smell supplements another basic sense, taste. Therefore it is important sense, which defect endanger life and can lead to life-threatening accidents. In this diploma work, we have compared olfactory abilities and odour evaluation of Czech and Taiwanese people. 193 healthy persons were tested for this purpose. 95 Czech people (average age 33, 2 ?12, 1) and 98 Taiwanese people (average age 23, 9 ?5, 1). The first test was OMT (odourized markers test), in which the persons should have identified 6 odours. The second test was Sniffin' Sticks, in which the persons identified 16 odours. Finally the Odour Pleasantness Test was performed, which consisted of 16 different aromas and odours. Examined persons evaluated pleasantness of the odours and they were asked to categorize odorants to pleasant, neutral, unpleasant and very unpleasent. We were interested, whether the results of the examination of each test (OMT, Sniffin' Sticks, Odour Pleasantness Test) differed between Czech and Taiwanese people. The gained data were processed using, NCSS 2007 program and Fisher's accurate test (program by ing. Bukač) and program STATISTICA (Principal Component Score Plot). In the OMT test, the Czech people reached statistically remarkably higher score (CR, 10, 7? 0, 8, TW, 9, 2? 1, 7, p<0, 001). In the Sniffin' Sticks test, almost all aromas were correctly identified by people from both countries except aroma of apple, which most Taiwanese identified as a peach. Czechs reached significantly higher scores (CR, 13, 7? 1, 6, 12, 05). In the Odour Pleasantness Test, we have determined that both nations evaluate aromas in the similar way. Distribution of the evaluation of pleasantness was the closest for water and n-valeric acid. Completely different evaluations have been determined for three odour substances, n-butanol, ethyl acetate and diethyl ether. Most of the Czech people have identified these substances as malodorous whereas by the Taiwanese people as neutral. Hypothesis, that Odour Pleasantness Test evaluation would give us the same results for Czech and Taiwanese people, has not been met.

Jazyk práce: Czech

Datum vytvoření / odevzdání či podání práce: 9. 5. 2008

Obhajoba závěrečné práce

• Obhajoba proběhla 2. 6. 2008
• Vedúci: prof. MUDr. Viktor Chrobok, CSc., Ph.D.

University of Pardubice

Faculty of Chemical Technology

Master programme / odbor:
Special Chemical and Biological Programmes / Analysis of Biological Materials