Related Experiment Video
Updated: Nov 15, 2025
06:00
Assessment of Spatial Lingual Tactile Sensitivity using a Gratings Orientation Test
Published on: September 17, 2021
2.9K
Chemosensory Function in Burning Mouth Syndrome a Comparative Cross-Sectional Study
Pia López-Jornet1, Yolanda Collado2, Alfonso Zambudio2
1Faculty of Medicine and Odontology, Biomedical Research Institute (IMIB-Arrixaca) Hospital Morales Meseguer, Clínica Odontológica, Marqués del los Vélez s/n, 30008 Murcia, Spain.
Nutrients
|March 6, 2021
Summary
Patients with burning mouth syndrome (BMS) experience significant taste dysfunction, unlike controls. Smell function remained comparable, indicating taste alterations are a key issue in BMS.
Area of Science:
- Oral Medicine
- Sensory Science
- Clinical Research
Background:
- Taste and smell are vital for nutritional status.
- Burning Mouth Syndrome (BMS) is a complex oral condition.
- Chemosensory dysfunction may impact BMS patients.
Purpose of the Study:
- To compare taste and smell function in BMS patients versus healthy controls.
- To investigate the prevalence of taste and smell alterations in BMS.
- To explore the relationship between chemosensory function and oral quality of life in BMS.
Main Methods:
- Cross-sectional study design.
- Inclusion of 36 BMS patients and 56 healthy controls.
- Utilized Sniffin' Sticks for smell assessment and Taste Strips for taste evaluation.
- Assessed oral quality of life using OHIP-14 and dry mouth severity with Thompson Xerostomia Inventory.
Main Results:
- No significant differences in smell function between BMS patients and controls.
- Significant differences in taste function were observed.
- 44.4% of BMS patients reported taste alterations, compared to only 3.4% of controls.
Conclusions:
- Taste alterations are prevalent in patients with Burning Mouth Syndrome.
- Smell function appears unaffected in BMS patients.
- Further research is needed to manage chemosensory issues, dry mouth, and improve oral health-related quality of life in BMS.
Related Concept Videos
01:26Assessment of the Mouth
723
A thorough mouth assessment, including inspection and palpation of the lips, gums, tongue, tonsils, uvula, and pharynx, is crucial in detecting potential health issues. Diseases ranging from oral cancer to systemic conditions like diabetes could be identified early through careful oral examination. This article provides a detailed guide on conducting a comprehensive mouth assessment.
Mouth Inspection
The inspection begins with visually examining the mouth for symmetry, color, and size.
Mouth Inspection
The inspection begins with visually examining the mouth for symmetry, color, and size.
723
01:43Gustation
50.8K
Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
50.8K
01:20Taste Buds and Receptors
3.7K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
3.7K
01:27Tactile and Chemical Senses
475
Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
475
01:24The Physiology of Taste
5.7K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
5.7K