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Does ambient noise or hypobaric atmosphere influence olfactory and gustatory function?

Torsten Rahne1, Robert Köppke1, Michael Nehring2

  • 1University Hospital Halle (Saale), Department of Otorhinolaryngology, Head and Neck Surgery, Martin Luther University Halle-Wittenberg, Halle (Saale), Germany.

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|January 26, 2018
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Summary
This summary is machine-generated.

Hypobaric environments and background noise can impair taste and smell. Specifically, reduced pressure affected overall smell and taste, while noise impacted sweet and sour taste perception.

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Area of Science:

  • Sensory science
  • Environmental physiology

Background:

  • Multidimensional food perception relies on gustatory (taste) and olfactory (smell) functions.
  • Previous studies indicate hypobaric pressure affects taste and background noise affects smell.

Purpose of the Study:

  • To investigate the effects of hypobaric pressure and white noise on olfactory and gustatory functions in healthy males.
  • To determine if these environmental factors selectively impair specific taste or odor sensitivities.

Main Methods:

  • 16 healthy male volunteers were tested in a hypobaric chamber (6380 ft) and normal conditions.
  • Olfactory tests (identification, discrimination, thresholds for n-butanol) and gustatory tests (identification, thresholds) were administered.
  • Tests were conducted with and without white noise (70 dB).

Main Results:

  • Hypobaric conditions significantly impaired olfactory sensitivity (n-butanol) and gustatory sensitivity.
  • White noise did not affect olfactory test results.
  • White noise exposure impaired sensitivity to sour and sweet tastes, but not bitter or salty tastes.

Conclusions:

  • Hypobaric environments can reduce overall olfactory and gustatory sensitivity.
  • Noisy environments selectively impair sensitivity to certain tastes (sweet, sour).
  • Both hypobaric and noisy conditions can selectively impact chemosensory perception.