The Waterless Empirical Taste Test (WETT®) was developed to provide scientists, clinicians, and medical professionals with a standardized, easy-to-use, and reliable method for determining taste function. The WETT® test is comprised of a series of disposable plastic strips whose tips are made of monomer cellulose embedded with either sucrose (sweet), citric acid (sour), sodium chloride (salty), caffeine (bitter), monosodium glutamate (umami), or blank tastants. The sweet, sour, salty, bitter, and umami tastants appear in four concentrations [sucrose: 0.20, 0.10, 0.05, 0.025 g/ml; citric acid: 0.20, 0.10, 0.05, 0.025 g/ml; sodium chloride: 0.25, 0.125, 0.0625, 0.0313 g/ml; caffeine: 0.088, 0.044, 0.022, 0.011 g/ml; monosodium glutamate: 0.135, 0.068, 0.034, 0.017 g/ml]. Each concentration is presented to the examinee twice, in a counter-balanced order. Blank strips are interspersed throughout the test in a specific pattern designed to negate the need for any rinsing with water between tastes. The WETT® is comprised of an ergonomically designed kit that allows portability and efficient administration of the test. Three drawers with eight divided compartments contain each of the tastants in the order of presentation. Once all have been presented, the order is reversed. This order of presentation is confirmed on the testing sheets. Most testing can be done in 15 minutes or less. Detailed instructions are provided in an accompanying manual to minimize variability in test administration.
A non-powered, flavoured device intended to be used to assess a patient’s gustatory function (sense of taste). It typically consists of a flavoured stick(s) intended to be placed on the tongue of the patient, followed by patient description of taste perception. This is a single-use device.
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