Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population

Nettore, Immacolata Cristina; Maione, Luigi; Desiderio, Silvio; Nisco, Emma De; Franchini, Fabiana; Palatucci, Giuseppe; Ungaro, Paola; Cantone, Elena; Macchia, Paolo Emidio; Colao, Annamaria

doi:10.3390/ijerph17030959

Cited by 15 publications

(12 citation statements)

References 48 publications

(57 reference statements)

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“…Our findings do not support previous studies that have demonstrated women outperform men on orthonasal olfactory tests and that olfactory ability declines with age 13,19 . Moreover, previous studies have shown that retronasal olfactory function also declines with age 8,20,21 . However, our findings are consistent with two previous studies that found retronasal olfaction was not affected by age 9,21 .…”

Section: Discussioncontrasting

confidence: 98%

A New Method for Assessment of Retronasal Olfactory Function

et al. 2020

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Objectives/Hypothesis The aim of the study was to develop a test for the assessment of retronasal olfaction in healthy participants and patients with olfactory disorders using “tasteless” powders. Study Design: Prospective case–control series. Methods A total of 150 participants (110 women, 40 men, mean age = 40 ± 16 years) were recruited for this study; 100 were healthy controls and 50 were patients with olfactory loss due to infections of the upper respiratory tract (n = 25), idiopathic causes (n = 12), sinonasal disease (n = 7), and head trauma (n = 6). Orthonasal olfactory function was evaluated using the Sniffin' Sticks test battery, and retronasal olfaction was evaluated using powders lacking distinctive tastes administered to the oral cavity. To establish test–retest reliability, healthy participants had their orthonasal and retronasal function tested twice. Results The validity analyses revealed that the selected 16 stimuli differentiated between normosmic participants and patients with olfactory loss, and that retronasal and orthonasal olfaction were highly correlated. Conclusions The results of the present study indicate that patients with olfactory loss and controls can be clearly separated using a reliable test of retronasal olfaction based on 16 retronasal stimuli. Level of Evidence 2b Laryngoscope, 131:E324–E330, 2021

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Section: Discussioncontrasting

confidence: 98%

A New Method for Assessment of Retronasal Olfactory Function

et al. 2020

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“…Six clinical studies with measured olfaction showed an association between smoking and OD, with one additional study finding significant smoking‐OD associations only in patients with posttraumatic OD (PTOD) 1093–1099 …”

Section: Pathophysiologymentioning

confidence: 99%

International consensus statement on allergy and rhinology: Olfaction

Patel

Holbrook

Turner

et al. 2022

Int Forum Allergy Rhinol

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Background:The literature regarding clinical olfaction, olfactory loss, and olfactory dysfunction has expanded rapidly over the past two decades, with an exponential rise in the past year. There is substantial variability in the quality of this literature and a need to consolidate and critically review the evidence. It is with that aim that we have gathered experts from around the world to produce this International Consensus on Allergy and Rhinology: Olfaction (ICAR:O). Methods: Using previously described methodology, specific topics were developed relating to olfaction. Each topic was assigned a literature review, evidence-based review, or evidence-based review with recommendations format as dictated by available evidence and scope within the ICAR:O document. Following iterative reviews of each topic, the ICAR:O document was integrated and reviewed by all authors for final consensus. Results:The ICAR:O document reviews nearly 100 separate topics within the realm of olfaction, including diagnosis, epidemiology, disease burden, diagnosis, testing, etiology, treatment, and associated pathologies. Conclusion:This critical review of the existing clinical olfaction literature provides much needed insight and clarity into the evaluation, diagnosis, and treatment of patients with olfactory dysfunction, while also clearly delineating gaps in our knowledge and evidence base that we should investigate further.

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“…Despite reported differences in gender taste responsiveness (Williams et al, 2016), neither smell or taste sensitivities were found. The effects of smoking habits on taste or flavor are controversial (Nettore et al, 2020). These authors, with a cohort of 83 smokers among 348 subjects, reported that flavor recognition was not affected by cigarette smoking.…”

Section: Influence Of Taster Categories On Aroma and Flavormentioning

confidence: 99%

Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

Vitorino

Mota

Malfeito‐Ferreira

2021

Ciência Téc. Vitiv.

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The present work was aimed at understanding the sensory responses induced by dry white wine modified with increasing concentrations of different sensory active molecules. The tasting panel was composed by 34 trained subjects characterized according to gender, smoking habits, 6-n-propylthiouracil (PROP) taster status, and sensitivity to tartaric acid, tannic acid and sucrose. Additional taste/mouthfeel responsiveness was evaluated in a basal white wine added of tartaric acid, tannic acid and sucrose. The addition of a fruity odorant mixture to the base white wine enabled the assessment of orthonasal aroma and taste intensities (sweetness, sourness, saltiness). The diversity of taste/mouthfeel responsiveness in water or wine enabled to group individuals as high or low sensitives. Likewise, the tasting panel showed two groups responding differently to aroma and flavor. Both high and low aroma sensitivity individuals showed equal (p>0.05) and congruent response to in-mouth sweet flavor perception. Moreover, the high smell sensitive group was less sensitive to sourness and saltiness than the low smell sensitives for the spiked wines across all flavor concentrations. Differences in PROP taster status and sensitivity to other tastants in water solutions were not correlated with the taste/mouthfeel perceptions in wine. The individuals most sensitive to sucrose in wine taste showed higher response to the fruity aroma. In conclusion, taste, mouthfeel and flavor perceptions showed a high variability among individuals evidencing the advantage of grouping tasters with different chemosensory sensitivities to understand cross-modal sensory interactions.

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Influences of Age, Sex and Smoking Habit on Flavor Recognition in Healthy Population

Cited by 15 publications

References 48 publications

A New Method for Assessment of Retronasal Olfactory Function

A New Method for Assessment of Retronasal Olfactory Function

International consensus statement on allergy and rhinology: Olfaction

Characterization of sensory perceptions elicited by white wine spiked with different aroma, taste and mouth-feel active molecules

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