Disorders of Smell and Taste

Cullen, Michelle; Leopold, Donald A.

doi:10.1016/s0025-7125(05)70087-0

Cited by 94 publications

(63 citation statements)

References 6 publications

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“…stroke, epilepsy, nasal polyps, diabetes) that might alter their sense of smell. 31 Only non-demented subjects whose Mini Mental State Examination scores (MMSE) 32 were >24 were included to the study. The recruited subjects, 29 men and 56 post-menopausal women, were white, aged 53-79 years and free of any psychotropic medication (Table 1).…”

Section: Depressive Symptoms and Chemosensory Function In Older Adultsmentioning

confidence: 99%

Depressive symptoms and olfactory function in older adults

Ścińska

Wróbel

Korkosz

et al. 2008

Psychiatry Clin Neurosci

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Aims: Neuroimaging studies suggest a significant overlap between brain regions involved in the regulation of olfaction and mood. The aim of the present study was to search for correlations between depressive symptomatology measured by the 15-item Geriatric Depression Scale (GDS) and olfactory function assessed with Sniffin' Sticks in non-demented older adults (aged 53-79 years).Methods: Taste detection thresholds were also measured by means of electrogustometry on the anterior tongue. Results:No correlation was found between the GDS scores (range: 0-12) and olfactory thresholds or olfactory identification scores. Similarly, there was no relationship between depressive symptoms and electrogustometric thresholds. Subjects (n = 25) scoring Ն5 on the GDS were classified as 'depressed' and all other individuals (n = 60) were classified as 'nondepressed'. The two groups did not differ in terms of the olfactory measures and electrogustometric threshold. Conclusion:Depressive symptoms are not associated with any major olfactory deficit in non-clinical older adults.

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Section: Depressive Symptoms and Chemosensory Function In Older Adultsmentioning

confidence: 99%

Depressive symptoms and olfactory function in older adults

Ścińska

Wróbel

Korkosz

et al. 2008

Psychiatry Clin Neurosci

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“…Respiratory infections, head trauma, and nasal and paranasal sinus diseases are currently considered the most common causes of acquired olfactory dysfunction (Mott and Leopold 1991), but also some industrial chemicals, mixtures, dusts, or occupational exposures are known to impair olfactory function in workers (Cullen and Leopold 1999;Doty and Hastings 2001;Mott and Leopold 1991). This is not unexpected, given the relatively unprotected position of olfactory receptor neurons: both acute and chronic exposures may induce temporary or permanent dysfunction (Amoore 1986).…”

Section: Introductionmentioning

confidence: 99%

“…The prevalence of smell disorders related to occupational exposure to industrial chemicals is unknown: frequencies ranging from 0.5-5% of all olfactory dysfunctions have been reported, considering both exposure to chemicals and the use of pharmaceutical drugs (Mott and Leopold 1991), but well conducted epidemiological studies in groups of workers are relatively rare and sparse. Accordingly, the true relevance of this problem is possibly overlooked, especially considering that occupational exposure may account for a significant part of ''idiopathic'' smell disorders, i.e., the 10-25% of all olfactory problems within the general population (Bramerson et al 2004;Cowart et al 1997;Cullen and Leopold 1999;Mott and Leopold 1991).…”

Section: Introductionmentioning

confidence: 99%

Olfactory toxicity: long-term effects of occupational exposures

Gobba

2006

Int Arch Occup Environ Health

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To date, knowledge of the effect of chronic occupational exposure to industrial chemicals on olfactory function is largely incomplete, but supports the hypothesis that olfactory neuroepithelium is susceptible to environmental exposures to chemicals. Occupational-related olfactory impairment is usually sub-clinical, and can be only detected using adequate quantitative olfactory function testing procedures. Available data show the need for further good quality research in this field.

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“…Although both taste and trigeminal sensations are sensed by distinct sensory systems, interactions exist between them which can also affect the perception of flavour in foods (Hewson, Hollowood, Chandra, & Hort, 2009). Trigeminal sensations involve the perception of texture, pungency and temperature within the oral cavity, nasal cavity or on the tongue (Cullen & Leopold, 1999). Oral irritation can reduce perceived intensity of taste and odour (Prescott, Allen, & Stephens, 1993), Lawless, Rozin, and Shenker (1985) also demonstrated the masking of both olfactory and gustatory sensations by oral capsaicin (Lawless et al, 1985).…”

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confidence: 99%

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

Oladokun

Tárrega

James

et al. 2016

Food Research International

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9516222Highlights: Aroma modified intensity, character and temporal profile of bitterness in beer. Hop aroma modified perceived bitterness by taste-aroma interactions. Hop aroma evoked trigeminal sensations in the oral cavity. Trigeminal sensations impacted perceived beer bitterness intensity and character. Balance between aroma and bitterness levels determined bitterness character. AbstractThe effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rankrating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitter-ness. These modifications were mainly driven by olfaction -in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of 'rounded' bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a 'harsh' bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as 'round' and 'harsh' were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245 mg/L) giving a 'rounded' bitterness in low bitterness beers but 'harsh' bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490 mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception.

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Disorders of Smell and Taste

Cited by 94 publications

References 6 publications

Depressive symptoms and olfactory function in older adults

Depressive symptoms and olfactory function in older adults

Olfactory toxicity: long-term effects of occupational exposures

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

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