Dysosmia-Associated Changes in Eating Behavior

Manesse, C.; Ferdenzi, Camille; Sabri, Mohammed; Bessy, M.; Rouby, Catherine; Faure, Frédéric; Bellil, D.; Jomain, S.; Landis, Basile Nicolas; Hugentobler, Max Anselme; Cuevas, Mandy; Hummel, Thomas; Bensafi, Moustafa

doi:10.1007/s12078-017-9237-3

Cited by 37 publications

(36 citation statements)

References 23 publications

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“…Odors are emitted by food, which is a source of pleasure [2]; they also influence our relations with others [3]. The olfactory percept encoded in odorant chemicals contributes to our emotional balance and wellbeing: olfactory impairment jeopardizes this equilibrium [4,5].…”

Section: Introductionmentioning

confidence: 99%

Chemical features mining provides new descriptive structure-odor relationships

Licón¹,

Bosc²,

Sabri³

et al. 2019

PLoS Comput Biol

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An important goal in researching the biology of olfaction is to link the perception of smells to the chemistry of odorants. In other words, why do some odorants smell like fruits and others like flowers? While the so-called stimulus-percept issue was resolved in the field of color vision some time ago, the relationship between the chemistry and psycho-biology of odors remains unclear up to the present day. Although a series of investigations have demonstrated that this relationship exists, the descriptive and explicative aspects of the proposed models that are currently in use require greater sophistication. One reason for this is that the algorithms of current models do not consistently consider the possibility that multiple chemical rules can describe a single quality despite the fact that this is the case in reality, whereby two very different molecules can evoke a similar odor. Moreover, the available datasets are often large and heterogeneous, thus rendering the generation of multiple rules without any use of a computational approach overly complex. We considered these two issues in the present paper. First, we built a new database containing 1689 odorants characterized by physicochemical properties and olfactory qualities. Second, we developed a computational method based on a subgroup discovery algorithm that discriminated perceptual qualities of smells on the basis of physicochemical properties. Third, we ran a series of experiments on 74 distinct olfactory qualities and showed that the generation and validation of rules linking chemistry to odor perception was possible. Taken together, our findings provide significant new insights into the relationship between stimulus and percept in olfaction. In addition, by automatically extracting new knowledge linking chemistry of odorants and psychology of smells, our results provide a new computational framework of analysis enabling scientists in the field to test original hypotheses using descriptive or predictive modeling.

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Section: Introductionmentioning

confidence: 99%

Chemical features mining provides new descriptive structure-odor relationships

Licón¹,

Bosc²,

Sabri³

et al. 2019

PLoS Comput Biol

Self Cite

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“…As the sense of smell plays a key role in flavor perception and food acceptance [8][9][10], this study has focused on the effect on olfactory performance of wearing personal fragrance. One of the physiological factors related to a potential effect of personal fragrance on olfactory performance would be adaptation, defined as a "decrease in sensitivity or response to an odor stimulus following repetitive stimulation" [11], because the odors of personal fragrances sprayed on the skin or clothing do not usually go away quickly [2].…”

Section: Introductionmentioning

confidence: 99%

Should Panelists Refrain from Wearing a Personal Fragrance Prior to Sensory Evaluation? The Effect of Using Perfume on Olfactory Performance

Beekman

Luthra

Jeesan

et al. 2022

Foods

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It is typically recommended that panelists should refrain from wearing personal fragrances, such as perfume or cologne, prior to sensory evaluation. Interestingly, no study has been reported as to whether panelists’ perceptions of test samples could be affected by personal fragrances worn by themselves. The objective of this study was, therefore, to determine the effect of such a personal fragrance on olfactory performance. Nineteen untrained participants were screened, recruited for, and underwent the Sniffin’ Sticks test designed for measuring olfactory performances that included the odor threshold, discrimination, and identification (TDI). The olfactory performance tasks were conducted under three fragrance level conditions: (1) control (no fragrance), (2) just-about-right (JAR), and (3) excessive, with a preliminary study used to identify both the JAR and excessive fragrance levels. The results showed that the odor discrimination, odor threshold, and combined TDI performances were significantly lowered in the two conditions with the perfume fragrance, while the odor identification performance exhibited no significant differences across all three conditions. These findings provide empirical evidence that even low to moderate levels of personal fragrance can significantly reduce individuals’ olfactory capabilities, possibly subsequently altering the perception of test samples during sensory evaluation.

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“…It is necessary for evaluating food prior to consumption via the orthonasal route (sniffing), and once in the mouth, retronasal olfaction, along with gustation and somatosensation, provide the sensory input, which gives food its flavour and makes eating pleasurable [ 2 ]. Not surprisingly then, olfactory dysfunction can significantly impair flavour perception (e.g., [ 3 , 4 , 5 ]), reduce the pleasure associated with eating and drinking (e.g., [ 6 , 7 , 8 , 9 ]) and negatively impact a person’s quality of life (e.g., [ 9 , 10 ]). While there is universal agreement that loss of olfaction reduces food enjoyment, its specific effects on food choice, and relatedly the nutritional quality of the diet, have been far more varied.…”

Section: Introductionmentioning

confidence: 99%

“…Zang et al [ 5 ] also reported reduced consumption of sweet and salty food, and Kong et al [ 15 ], reduced fat intake, suggesting a shift to a healthier diet. In contrast, Keller and Malaspina [ 16 ] reported highly idiosyncratic changes in diet, while Menesse et al [ 6 ] found higher condiment use and more sugar and cream, with no change in preference for fruit, vegetables and meat. Miwa et al [ 9 ] reported a reduction in fresh fruit and fish consumption in a Japanese olfactory dysfunction sample, and an increased liking for spicy food.…”

Section: Introductionmentioning

confidence: 99%

The Aetiology of Olfactory Dysfunction and Its Relationship to Diet Quality

et al. 2020

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People with olfactory loss may choose foods rich in sugar, salt and fat to compensate their loss—foods that constitute a Western-style diet (WSD). However, olfactory dysfunction has not been consistently linked to any particular type of dietary change. Here we considered whether the aetiology of olfactory dysfunction may affect consumption of a WSD. Two-hundred and twenty-two people with olfactory dysfunction of varying cause, were tested for chemosensory performance and their frequency of consumption of a WSD. There was no evidence of a link between a WSD and olfactory dysfunction at the aggregate level, but an aetiology-based approach revealed various patterns, showing both positive and negative associations between olfactory performance and consumption of a WSD. We suggest a number of reasons why, in certain cases, greater olfactory dysfunction may be linked to lower intakes of a WSD, and the role that different aetiologies may have in affecting choices for foods that may appeal following olfactory impairment.

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Dysosmia-Associated Changes in Eating Behavior

Cited by 37 publications

References 23 publications

Chemical features mining provides new descriptive structure-odor relationships

Chemical features mining provides new descriptive structure-odor relationships

Should Panelists Refrain from Wearing a Personal Fragrance Prior to Sensory Evaluation? The Effect of Using Perfume on Olfactory Performance

The Aetiology of Olfactory Dysfunction and Its Relationship to Diet Quality

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