In this issue of Cancer, Scordo, Shah, and colleagues report the results of their study of chemical gustometry assessments for patients with multiple myeloma (MM) receiving high-dose melphalan chemotherapy followed by autologous stem cell transplantation (ASCT). 1 Their study met its primary end point of feasibility, and the authors successfully integrated a wide range of secondary end points ranging from patient-reported outcome (PRO) assessments to melphalan pharmacokinetic (PK) measurements. First and foremost, the authors deserve recognition for delving into a relatively understudied symptom in malignant hematology. Our patients likely experience dysgeusia (defined as any type of taste disturbance) more commonly than we realize. In one observational study of ambulatory patients with cancer, the prevalence of dysgeusia was 46% among patients with MM. 2 Lenalidomide, a commonly used drug in MM, may increase the risk both of dysgeusia and of ageusia (complete loss of taste). 3 Underlying disease characteristics and complications, for example the presence of AL amyloidosis or bisphosphonate-related osteonecrosis of the jaw, may also affect the sense of taste. 4,5 And most recently, taste disturbances have acutely reentered the realm of MM toxicity reporting with the advent of novel therapies targeting G-protein-coupled receptor class 5 member D such as talquetamab, where more than one-half of patients may develop any-grade dysgeusia. 6 In this study, though, the authors focus not on one of MM's newest drugs but rather on one of its oldest. High-dose melphalan chemotherapy followed by ASCT has been an effective treatment option in MM for almost 40 years. 7 As with any alkylating agent, melphalan is expected to cause dysgeusia and oral mucositis because of damage to tongue epithelial tissues. Despite decades of clinical experience with ASCT as a treatment modality, practically the entirety of clinical research to date with peritransplantation dysgeusia has involved a single low-tech intervention with a fancy name: oral cryotherapy-in other words, sucking on ice chips. Although most studies of cryotherapy during ASCT have focused on mucositis rates and pain scores, at least one randomized trial has specifically shown lower PRO scores for taste alterations with the use of ice chips rather than saline rinses. 8 In comparison, the authors of this study use a much more high-tech approach. Chemical gustometry enlists a trained test administrator who uses a dropper to carefully apply three preconstituted drops of liquid onto a patient's tongue. Depending on a patient's ability to discern the differently tasting drop and identify its flavor, this process is repeated at least 10 times per session. The results of testing of each flavor at each concentration are then combined into a total gustometry score using a formula that integrates all five flavors (sweet, salty, bitter, sour, and umami) as well as patients' abilities to both detect divergent drops as well as identify their flavor.Given how many end points the authors in...