Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

Abstract

Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.

Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds

“…All subjects received an explanatory statement and gave their written informed consent to participate in the research study. Exclusion criteria were cognitive impairment, head or neck trauma, stroke, chronic/acute rhinosinusitis, neurodegenerative disorders, psychiatric conditions, and any disorder that may interfere with the olfactory and gustatory evaluations, as previously reported [21,25,27]. None of the participants had taken medications (for allergies or other diseases) for 5 days before the test.…”

“…We initially evaluated the role of sex in the bitter intensity rating of quinine, a common bitter substance [7,21,24] in a healthy population (n = 231 Caucasian European participants). Bitterness perception was determined by the "Taste Strips" test [21,25,26]. The correlation between bitter perception with demographic features, other basic tastes (sweet, salty, and sour), and olfactory function was also determined.…”

“…The odor and taste perception of the aromatic myrtle bitter liqueur (Mirtamaro) was assessed in a group (subpopulation) of nontrained subjects (n = 40). Differences in sensory perception between men and women were evaluated considering the rate of the gustatory and olfactory dimensions of pleasantness, intensity, and familiarity using a hedonic scale method (Likert scale), as previously used for the determination of the sensory properties of food products [21,25,27]. Bitter liqueur was obtained by the maceration of myrtle (Myrtus communis) leaves and berries together with a complex mixture of Mediterranean herbs and plants as flavoring/bittering ingredients.…”

High Adherence to the Mediterranean Dietary Pattern Is Inversely Associated with Systemic Inflammation in Older but Not in Younger Brazilian Adults

“…Among Brazilians, ultra-processed foods represent, on average, 19.7% of the total calories consumed [7], while in Mediterranean countries such as Greece and Italy, the corresponding consumption is lower, at 13.7% and 13.4%, respectively [8]. Also, the common practice of using herbs and spices in the Mediterranean regions gives flavor, improves the palatability of the dishes, and increases salty taste sensitivity, allowing a reduction in salt intake [9].…”

Study the Effect of an Innovative Educational Program Promoting Healthy Food Habits on Eating Disorders, Mediterranean Diet Adherence and Body Composition in University Students

“…The Mediterranean diet is also characterized by using different herbs and plants such as basil, bay leaves, mint, rosemary, and sage to enhance food flavor and taste perception. These have a high capacity to impart distinctive aromas, which can modulate the perception of salty taste by providing proteins, fiber, volatile components (essential oils), vitamins, minerals, phytochemicals, and contribute significantly to the promotion of human health due to their different beneficial properties (antioxidant activity, anticancer activity, and prevention of cardiovascular diseases) and neurodegenerative diseases [ 24 ].…”