[Assessment of the correlation between taste and smell functioning]

Area of Science:

• Otorhinolaryngology
• Neuroscience
• Sensory Science

Background:

• Taste and smell, though clinically linked, are infrequently studied together.
• Smell dysfunction can alter food taste intensity and perception.
• Coexisting smell and taste disturbances cause patient discomfort, with taste often undervalued.

Purpose of the Study:

• To compare taste perception in individuals with normal smell function versus those with hyposmia (reduced smell) and anosmia (complete smell loss).
• To analyze the correlation between patients' subjective assessment of smell and taste and objective gustometry and olfactometry findings.

Main Methods:

• Three patient groups were established based on smell function: normosmia, hyposmia/anosmia, and partial smell loss.
• Taste perception was assessed using a modified Bornstein's method gustometry.
• Patients provided subjective estimations of their smell and taste senses; results were statistically analyzed (alpha < 0.05).

Main Results:

• 100% of normosmia patients correctly identified sour, bitter, and salty tastes.
• Only 53% of patients with hyposmia and anosmia correctly identified these tastes.
• Despite objective deficits, 76.5% of patients with smell loss subjectively reported normal taste perception.

Conclusions:

• Smell disturbances are significantly associated with higher rates of taste perception abnormalities compared to normosmia.
• A notable discrepancy exists between patients' subjective estimations and objective gustometry/olfactometry results for taste and smell senses.
• These findings highlight the clinical importance of assessing both senses in patients with olfactory dysfunction.