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The process of olfaction, also known as the sense of smell, is a sophisticated chemical response system. The specialized sensory neurons that facilitate this process, known as olfactory receptor neurons, are situated in an upper segment of the nasal cavity, known as the olfactory epithelium. Olfactory sensory neurons are bipolar, with their dendrites extending from the epithelium's apex into the mucus that lines the nasal cavity. Airborne molecules, when inhaled, traverse the olfactory...
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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,...
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Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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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...
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Chronic obstructive pulmonary disease (COPD) is a group of lung conditions that progressively worsen over time, including chronic bronchitis and emphysema. This cluster of diseases collectively leads to a gradual and irreversible decline in lung function over time.
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Related Experiment Video

Updated: Jun 29, 2025

Author Spotlight: Assessing the Olfactory Effects of Airborne Pollutants — Buried Food and Social Odor Tests
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Persistent Olfactory and Taste Dysfunction after COVID-19.

Malgorzata Buksinska1, Piotr Henryk Skarzynski2,3,4, Danuta Raj-Koziak5

  • 1Otorhinolaryngosurgery Clinic, World Hearing Center, Institute of Physiology and Pathology of Hearing, 05-830 Kajetany, Poland.

Life (Basel, Switzerland)
|March 28, 2024
PubMed
Summary

Post-COVID-19 olfactory dysfunction (OD) is common, with most cases appearing peripheral. Research is needed as effective treatments for smell and taste loss remain limited.

Keywords:
COVID-19anosmiahyposomiaolfactionphantosomiasmell

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Area of Science:

  • Neurology
  • Otorhinolaryngology
  • Infectious Diseases

Background:

  • Sudden loss of smell and taste are recognized symptoms of COVID-19.
  • Post-COVID-19 olfactory dysfunction (OD) and gustatory (taste) dysfunction (GD) significantly impact quality of life.
  • Understanding the severity and characteristics of these dysfunctions is crucial for patient management.

Purpose of the Study:

  • To evaluate the severity of post-COVID-19 olfactory dysfunction (OD).
  • To assess the relationship between OD and gustatory (taste) dysfunction (GD).
  • To investigate the potential central or peripheral nature of post-COVID-19 OD.

Main Methods:

  • 81 subjects with subjective OD post-COVID-19 were enrolled.
  • Olfactory dysfunction (OD) was assessed using the Sniffin' Sticks test (SST).
  • Gustatory dysfunction (GD) was evaluated with the Taste Strip test (TS).

Main Results:

  • Anosmia (22%) and hyposmia (64%) were prevalent; normosmia was observed in 14%.
  • Phantosmia (imaginary smells) occurred in 36% but did not correlate with olfactory sensitivity.
  • Taste dysfunction was common, with sweet tastes being easiest to recognize and salty tastes the most difficult. Correlations between OD and GD were weak and not statistically significant.

Conclusions:

  • Post-COVID-19 olfactory dysfunction appears predominantly peripheral.
  • Assessing the severity of OD is important for clinical treatment strategies.
  • Further research into post-COVID-19 OD is necessary due to the lack of fully effective treatments.