[Anosmics are more poorly able to taste than normal persons]

The senses of smell and taste interact closely during eating and drinking and can sensitize each other. The conditioning olfactory priming disappears with permanent anosmia, so one can suppose that has effects on taste sensibility.

The thresholds of taste recognition were measured for sweet, salty, sour, and bitter by using the 3-drops-method according to Henkin in 39 anosmics and were compared with those of 39 normal subjects of the same age and gender.

Anosmics had a poorer, i. e. higher recognition threshold for all taste qualities than normal persons. The median recognition threshold of bitter was 8 times, of salty four times, and of sour twice higher. The median recognition thresholds of sweet were equal. The gustatory recognition thresholds of the young and older anosmics didn't differ significantly. The recognition thresholds of young and older normal subjects were not different except sour. The duration and the cause of anosmia had no influence on the recognition thresholds.

Anosmics actually taste all four taste qualities more poorly. That olfacto-gustatory decline should be considered for insurance reports. Anosmics should be advised to spice their meals gustatorily for coping strategy.