Avaliação da halitose por método organoléptico, mensuração de compostos de enxofre e autopercepção

Abstract

Halitosis can be caused mainly by the release of volatile sulfur compounds (VSCs) produced from protein degradation. Among the main methods of halitosis analysis, monitoring of sulfides and organoleptic measurement are widely used. The objective of this study is to evaluate methods of detection of halitosis: organoleptic, a device for measuring VSCs and self-perception. We selected 28 individuals, who answered a form and were submitted to the organoleptic evaluation, which is a sensorial test punctuated based on the perception of the examiner to the odor of the oral cavity of the patient. In the present study, the evaluator classified the odor according to a scale from 0 to 5. The measurement of VSCs was then performed using a portable device, the Halimeter®, which provides the reading of sulfur compounds in parts per billion (PPB). The measurement was repeated three times with an interval of three minutes between the readings, the values were recorded and the obtained the arithmetic mean, representing the final result of the examination. Data were submitted to descriptive and comparative statistical analysis. The self-perception results were confirmed by the organoleptic and quantitative VSCs methods, respectively, in 53.57% and 57.14% of the individuals evaluated. The data of the organoleptic evaluation and the measurement of the VSCs were submitted to the linear regression and Pearson correlation tests, which showed a significant correlation between them (r = 0.7094; P <0.0001). It was concluded that self- perception was equivalent to the organoleptic method in 53.57% of the individuals evaluated and to the measurement of VSCs in 57.14%; there was a significant correlation between the organoleptic and VSCs measurement methods.