Artigos de revistas: "Retronasal perception"

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Bojanowski, Viola, e Thomas Hummel. "Retronasal perception of odors". Physiology & Behavior 107, n.º 4 (novembro de 2012): 484–87. http://dx.doi.org/10.1016/j.physbeh.2012.03.001.

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Hummel, Thomas. "Retronasal Perception of Odors". Chemistry & Biodiversity 5, n.º 6 (junho de 2008): 853–61. http://dx.doi.org/10.1002/cbdv.200890100.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi e Tatsu Kobayakawa. "Familiarity and Retronasal Aroma Alter Food Perception". Chemosensory Perception 11, n.º 2 (13 de fevereiro de 2018): 77–94. http://dx.doi.org/10.1007/s12078-018-9244-z.

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Aubry-Lafontaine, Emilie, Cécilia Tremblay, Pascali Durand-Martel, Nicolas Dupré e Johannes Frasnelli. "Orthonasal, but not Retronasal Olfaction Is Specifically Impaired in Parkinson’s Disease". Chemical Senses 45, n.º 5 (6 de abril de 2020): 401–6. http://dx.doi.org/10.1093/chemse/bjaa024.

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Abstract Olfactory dysfunction (OD) in Parkinson’s disease (PD) appears several years before the presence of motor disturbance. Olfactory testing has the potential to serve as a tool for early detection of PD, but OD is not specific to PD as it affects up to 20% of the general population. Olfaction includes an orthonasal and a retronasal components; in some forms of OD, retronasal olfactory function is preserved. We aimed to evaluate whether combined testing components allows for discriminating between PD-related OD and non-Parkinsonian OD (NPOD). The objective of this study is to orthonasal and retronasal olfactory function in PD patients and compare them to a NPOD group and to healthy controls. We hypothesized that this combined testing allows to distinguish PD patients from both other groups. We included 32 PD patients, 25 NPOD patients, and 15 healthy controls. Both olfactory components were impaired in PD and NPOD patients, compared with controls; however, NPOD patients had significantly better orthonasal scores than PD patients. Furthermore, the ratio of retronasal/orthonasal score was higher in PD than in both other groups. In the NPOD group, orthonasal and retronasal scores were significantly correlated; no such correlation could be observed in PD patients. In summary, PD patients seem to rely on compensatory mechanisms for flavor perception. Combined orthonasal and retronasal olfactory testing may contribute to differentiate PD patients from patients with NPOD.

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Wilkes, Fiona J., David G. Laing, Ian Hutchinson, Anthony L. Jinks e Erminio Monteleone. "Temporal processing of olfactory stimuli during retronasal perception". Behavioural Brain Research 200, n.º 1 (junho de 2009): 68–75. http://dx.doi.org/10.1016/j.bbr.2008.12.031.

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Muñoz-González, Carolina, Celia Criado, María Pérez-Jiménez e María Ángeles Pozo-Bayón. "Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches". Foods 10, n.º 1 (5 de janeiro de 2021): 93. http://dx.doi.org/10.3390/foods10010093.

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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the compound ethyl hexanoate, no significant differences (p > 0.05) among wines were observed in the in vitro analyses while they were observed in the three in vivo experiments (p < 0.05). Thus, the wine supplemented with the GSE showed lower (35%) in vivo release and ortho (36%) and retronasal (16%) perception scores than the control wine. Overall, this suggests that components of the GSE could interact with this compound, directly and/or through complexes with oral components, affecting its release and conditioning its perception. However, perceptual interactions and effects of polyphenols on oral esterases cannot be discarded. On the contrary, the compound ethyl decanoate was not significantly affected by the addition of GSE. In conclusion, the addition of tannin extracts to wines can modulate aroma perception in a compound-dependent manner.

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Benskin, Kristal, e Alan R. Hirsch. "40 Pseudo Cranial Nerve I Dysfunction: Subjective Hyposmia and Subjective Hypogeusia but Normosmia and Normogeusia - 3 cases". CNS Spectrums 24, n.º 1 (fevereiro de 2019): 196–97. http://dx.doi.org/10.1017/s1092852919000336.

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AbstractINTRODUCTIONHyposmia refers to reduced ability to smell and hypogeusia is a partial loss of the ability to taste (Hummel, Basile, & Huttenbrink, 2016). Complaints of hyposmia and hypogeusia in the presence of normosmia and normogeusia has not heretofore been described. Three such cases are presented.OBJECTIVETo explore the complaints of reduced smell and taste with normal objective olfaction and gustation.METHODAll patients were given screening tests for smell and taste and obtained scores consistent with normosmia and normogeusia. The 12-item version of the Brief Smell Identification Test (B-SIT), using the odorants banana, chocolate, cinnamon, gasoline, lemon, onion, paint thinner, pineapple, rose, soap, smoke and turpentine was used. The Retronasal Olfactory Test was used to determine their perception of flavour and the Proplythiouracil Disc Taste Test used for gustation. Each patient also underwent a complete physical and neurological examination with any abnormalities mentioned.RESULTSCase 1: This 53 year old female, 8months prior to presentation, developed the flu followed by the inability to taste any foods and differentiate between smells, with everything smelling bitter.Results: Chemosensory testing: Olfaction: Brief Smell Identification Test (B-SIT): 10 (normosmia). Retronasal Olfactory Test: Retronasal Smell Index: 9 (normal). Gustation: Propylthiouracil Disc Taste Test: 7 (normal).Case 2: This 86 year old female, 6months prior to presentation, developed reduced taste, of gradual onset, to the point upon presentation was only 10% normal. She was able to taste lemons but very little else.Results: B-SIT: 9 (normosmia). Retronasal Smell Index: 10 (normal). Propylthiouracil Disc Taste Test: 10 (normogeusia).Case 3: This 63 year old female was nasute until 3months prior to presentation, when she developed an upper respiratory infection, followed by loss of smell and taste to 20% of normal.Results: B-SIT: 10 (normosmia). Retronasal Smell Index: 7 (normal). Propylthiouracil Disc Taste Test: 10 (normogeusia).CONCLUSIONDiscordance between subjective and objective findings may be due to the wide distribution of normal in the general population in olfactory ability. The associated reduction in retronasal smell may then be interpreted by the patient as reduced ability to taste. Alternatively, complaints of hyposmia and hypogeusiamay be due to a non-organic need such as malingering or psychosomatic illness, or could represent a primary defect in the cortical integration of smell and taste, interpreted as reduction in perceived flavor, yet the primary sensory neurons and threshold as tested would appear to be normal. This disparity possibly indicates that the testing modalities are too insensitive to demonstrate more subtle sensory perception findings, and suggests the need for more refined testing methods for smell and taste.

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MIALON, VALÉRIE S., e SUSAN E. EBELER. "TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION". Journal of Sensory Studies 12, n.º 4 (dezembro de 1997): 303–16. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00069.x.

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Blankenship, Meredith L., Maria Grigorova, Donald B. Katz e Joost X. Maier. "Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not". Current Biology 29, n.º 1 (janeiro de 2019): 62–69. http://dx.doi.org/10.1016/j.cub.2018.11.011.

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Espinosa Diaz, Marian. "Comparison between orthonasal and retronasal ?avour perception at different concentrations". Flavour and Fragrance Journal 19, n.º 6 (2004): 499–504. http://dx.doi.org/10.1002/ffj.1475.

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Suen, Justin Long Kiu, Andy Wai Kan Yeung, Ed X. Wu, Wai Keung Leung, Hiroki C. Tanabe e Tazuko K. Goto. "Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour". Foods 10, n.º 9 (29 de agosto de 2021): 2034. http://dx.doi.org/10.3390/foods10092034.

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The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.

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Gaby, Jessica M., Alyssa J. Bakke, Allison N. Baker, Helene Hopfer e John E. Hayes. "Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine". Nutrients 12, n.º 9 (20 de agosto de 2020): 2522. http://dx.doi.org/10.3390/nu12092522.

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Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups were conducted to better understand consumer attitudes and preferences for rotundone. Ortho- and retronasal detection thresholds were nearly identical (140 v. 146 ng/L). Roughly 40% of our sample was anosmic to rotundone, extending evidence for a specific anosmia to a North American cohort. As ortho- and retronasal thresholds were extremely similar, future work on rotundone can rely on orthonasal assessment. In our participants, added rotundone was generally disliked, and in focus groups, the concept of a ‘peppery’ wine was not appealing. Winemakers need to carefully consider biological and attitudinal segmentation when making and marketing peppery wines. Further work is needed to identify the genetic basis for this anosmia.

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Goldberg, Erin M., Kun Wang, Jessica Goldberg e Michel Aliani. "Factors affecting the ortho- and retronasal perception of flavors: A review". Critical Reviews in Food Science and Nutrition 58, n.º 6 (5 de julho de 2017): 913–23. http://dx.doi.org/10.1080/10408398.2016.1231167.

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Pellegrino, Robert, Addison Atchley, Simrah Ali, Joel Shingleton e Curtis R. Luckett. "Retronasal Habituation: Characterization and Impact on Flavor Perception Using Time-Intensity". Chemosensory Perception 13, n.º 1 (29 de novembro de 2018): 1–10. http://dx.doi.org/10.1007/s12078-018-9254-x.

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Paravisini, Laurianne, Ashley Soldavini, Julie Peterson, Christopher T. Simons e Devin G. Peterson. "Impact of bitter tastant sub-qualities on retronasal coffee aroma perception". PLOS ONE 14, n.º 10 (3 de outubro de 2019): e0223280. http://dx.doi.org/10.1371/journal.pone.0223280.

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Shepherd, Daniel, e Michael J. Hautus. "The Feasibility of Gelatin-Based Retronasal Stimuli to Assess Olfactory Perception". SAGE Open 5, n.º 4 (14 de outubro de 2015): 215824401561017. http://dx.doi.org/10.1177/2158244015610173.

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Chalé-Rush, Angela, John R. Burgess e Richard D. Mattes. "Multiple routes of chemosensitivity to free fatty acids in humans". American Journal of Physiology-Gastrointestinal and Liver Physiology 292, n.º 5 (maio de 2007): G1206—G1212. http://dx.doi.org/10.1152/ajpgi.00471.2006.

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Selected free fatty acids (FFAs) are documented effective somatosensory and olfactory stimuli whereas gustatory effects are less well established. This study examined orthonasal olfactory, retronasal olfactory, nasal irritancy, oral irritancy, gustatory, and multimodal threshold sensitivity to linoleic, oleic, and stearic acids. Sensitivity to oxidized linoleic acid was also determined. Detection thresholds were obtained using a three-alternative, forced-choice, ascending concentration presentation procedure. Participants included 22 healthy, physically fit adults sensitive to 6- n-propylthiouracil. Measurable thresholds were obtained for all FFAs tested and in 96% of the trials. Ceiling effects were observed in the remaining trials. Greater sensitivity was observed for multimodal stimulation and lower sensitivity for retronasal stimulation. There were no statistically significant correlations for linoleic acid thresholds between different modalities, suggesting that each route of stimulation contributes independently to fat perception. In summary, 18-carbon FFAs of varying saturation are detected by multiple sensory systems in humans.

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Omur-Ozbek, Pinar, e Andrea M. Dietrich. "Retronasal perception and flavour thresholds of iron and copper in drinking water". Journal of Water and Health 9, n.º 1 (3 de fevereiro de 2011): 1–9. http://dx.doi.org/10.2166/wh.2011.157b.

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Drinking water flavour has a strong role in water quality perception, service satisfaction, willingness to pay and selection of water sources. Metallic flavours are often caused by the dissolved iron and copper, commonly found in groundwater or introduced to tap water by corroding infrastructure. Taste thresholds of iron and copper have been investigated by several studies; however, reported results and test methods vary considerably. This study determined the taste thresholds of ferrous and cuprous ions in room temperature reagent water by using the one-of-five test with multi-nation panellists in the United States. For ferrous and cuprous ions, individual thresholds ranged from 0.003 to >5 mg l−1 and 0.035 to >5 mg l−1, respectively. Population thresholds were determined by logistic regression and geometric mean methods as 0.031 and 0.05 mg l−1 for ferrous ion, and 0.61 mg l−1 for cuprous ion by both methods. The components of metallic sensation were investigated by use of nose-clips while panellists ingested iron and copper solutions. Results showed that metallic sensation has a significant odour component and should be treated as a flavour instead of a taste. Ferrous, cuprous and cupric ions also produced weak bitter and salty tastes as well as astringent mouthfeel. In comparison, ferric ion produced no sensation.

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Small, Dana M., Johannes C. Gerber, Y. Erica Mak e Thomas Hummel. "Differential Neural Responses Evoked by Orthonasal versus Retronasal Odorant Perception in Humans". Neuron 47, n.º 4 (agosto de 2005): 593–605. http://dx.doi.org/10.1016/j.neuron.2005.07.022.

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Burdach, Konrad J., e Richard L. Doty. "The effects of mouth movements, swallowing, and spitting on retronasal odor perception". Physiology & Behavior 41, n.º 4 (janeiro de 1987): 353–56. http://dx.doi.org/10.1016/0031-9384(87)90400-8.

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Bender, Genevieve, Thomas Hummel, Simona Negoias e Dana M. Small. "Separate signals for orthonasal vs. retronasal perception of food but not nonfood odors." Behavioral Neuroscience 123, n.º 3 (2009): 481–89. http://dx.doi.org/10.1037/a0015065.

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King, Bonnie M., Paul Arents, C. A. A. Duineveld, M. Meyners, S. I. Schroff e S. T. Soekhai. "Orthonasal and Retronasal Perception of Some Green Leaf Volatiles Used in Beverage Flavors". Journal of Agricultural and Food Chemistry 54, n.º 7 (abril de 2006): 2664–70. http://dx.doi.org/10.1021/jf0525333.

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Buettner, Andrea, e Montserrat Mestres. "Investigation of the Retronasal Perception of Strawberry Aroma Aftersmell Depending on Matrix Composition". Journal of Agricultural and Food Chemistry 53, n.º 5 (março de 2005): 1661–69. http://dx.doi.org/10.1021/jf048502+.

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Liu, David Tianxiang, Gerold Besser, Bertold Renner, Stefan Seyferth, Thomas Hummel e Christian Albert Mueller. "Retronasal olfactory function in patients with smell loss but subjectively normal flavor perception". Laryngoscope 130, n.º 7 (31 de agosto de 2019): 1629–33. http://dx.doi.org/10.1002/lary.28258.

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Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon e Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator". Molecules 27, n.º 10 (19 de maio de 2022): 3259. http://dx.doi.org/10.3390/molecules27103259.

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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mastication and salivation conditions using a chewing simulator. We identified the effects of coexisting ingredients such as beef fat on the time course behavior of the release of aroma compounds. In particular, the release of the middle types of aromas was significantly faster with stronger chewing force, and higher with a high fat content of the sample. In addition, a larger release intensity was observed when soy proteins were partially substituted for beef proteins. Using an appropriate model saliva, a change in the salting-out effect from the saliva composition was found to be a factor, which could explain the lowering of aroma sensation in an elderly person.

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Ishii, A., N. Roudnitzky, N. Beno, M. Bensafi, T. Hummel, C. Rouby e T. Thomas-Danguin. "Synergy and Masking in Odor Mixtures: An Electrophysiological Study of Orthonasal vs. Retronasal Perception". Chemical Senses 33, n.º 6 (22 de maio de 2008): 553–61. http://dx.doi.org/10.1093/chemse/bjn022.

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Visschers, Ronald W., Marc A. Jacobs, Johannes Frasnelli, Thomas Hummel, Maurits Burgering e Alexandra E. M. Boelrijk. "Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation". Journal of Agricultural and Food Chemistry 54, n.º 15 (julho de 2006): 5509–15. http://dx.doi.org/10.1021/jf060533c.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi e Tatsu Kobayakawa. "Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception". Food Quality and Preference 92 (setembro de 2021): 104204. http://dx.doi.org/10.1016/j.foodqual.2021.104204.

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Criado, Celia, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruiz, Carolina Chaya e María Angeles Pozo-Bayón. "Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers". Foods 11, n.º 19 (5 de outubro de 2022): 3104. http://dx.doi.org/10.3390/foods11193104.

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The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic and self-reported emotional consumer response to wine. Additionally, the relationship between saliva composition, aroma perception and liking was also assessed. Results showed that age and sex influenced saliva composition and aroma perception in wine consumers in the case of red but not white wines. Younger females reported higher aroma intensity of the black pepper descriptor compared to older females. Correlation analysis confirmed the relationship between salivary flow rate and aroma perception and between the salivary protein content and wine acceptability. The interactions between wine polyphenols–saliva–aroma that occurred in the mouth during the oral processing of wine might partially explain these results, although further research will be required to confirm this hypothesis.

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Pittari, Elisabetta, Luigi Moio e Paola Piombino. "Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights". Applied Sciences 11, n.º 3 (27 de janeiro de 2021): 1157. http://dx.doi.org/10.3390/app11031157.

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Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasal and retronasal conditions. It describes the molecular insights and the phenomena that can modify VOCs behavior, according to the different chemical classes. It introduces the possible impact of saliva on aroma release and perception through the modulation of polyphenols–aroma compounds interactions. Limitations and possible gaps to overcome are presented together with updated approaches used to investigate those interactions and their effects, as well as future perspectives on the subject.

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Lyu, Jiaheng, Jianhua Fu, Shuang Chen, Yan Xu, Yao Nie e Ke Tang. "Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines". Food Chemistry 375 (maio de 2022): 131890. http://dx.doi.org/10.1016/j.foodchem.2021.131890.

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Dietrich, Andrea M. "The sense of smell: contributions of orthonasal and retronasal perception applied to metallic flavor of drinking water". Journal of Water Supply: Research and Technology-Aqua 58, n.º 8 (dezembro de 2009): 562–70. http://dx.doi.org/10.2166/aqua.2009.122.

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Delime, Perrine, Kate O'Mahony, Neil Desforges, Andrew J. Taylor e Joanne Hort. "Comparing the relative sensitivity of ortho- and retronasal perception of a strawberry flavour model using omission testing". Flavour and Fragrance Journal 31, n.º 5 (4 de maio de 2016): 377–84. http://dx.doi.org/10.1002/ffj.3326.

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Ishinaga, Kojiro. "The Association between Taste and Olfaction Perception Due to Retronasal Route among Female College Students Exploring Food Preferences". Japanese Journal of Nutrition and Dietetics 77, n.º 6 (1 de dezembro de 2019): 145–53. http://dx.doi.org/10.5264/eiyogakuzashi.77.145.

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Singh, Amrinder, Sidhu Rubani, Estevao Ribeiro, Vikram Preet Kaur e Alan Hirsch. "Anosmia as an Enantiopathy for Migraines". CNS Spectrums 27, n.º 2 (abril de 2022): 229. http://dx.doi.org/10.1017/s1092852922000244.

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AbstractIntroductionElimination of olfactory sensory perception with a reduction in odor-induced migraine has not heretofore been reported.MethodsCase study: A 64-year-old right-handed woman presented with a history of common migraines since childhood. The headaches were bilateral, throbbing, pulsatile, and without aura and were associated with lightheadedness, photophobia, sonophobia, nausea, and vomiting. They would be precipitated by ambient aromas, such as perfumes and bath products, and she became agoraphobic, fearful of going out of her domicile and being exposed to odors. She avoided stores, perfume counters, and public places; scared that it would initiate a disabling headache. Twenty-five years prior to presentation, the patient fell on ice, striking her head and causing a transient loss of consciousness and persistent absence of smell and taste. From that point forwards, while she would have an occasional headache independent of an odor, she no longer experienced odor-induced headaches. Her agoraphobia had resolved. Since the head trauma, her smell remained at 10% to 20%. Her taste remained at 30% of normal.ResultsAbnormalities on neurological examination: Motor examination: Drift testing: Right pronator drift with right abductor digiti minimi sign. Cerebellar examination: Bilateral finger-to-nose dysmetria. Rapid alternating movements: decreased in the left upper extremity. Reflexes: Bilateral upper extremity 3+. Absent bilateral ankle jerks. Bilateral palmomental and Hoffmann reflexes present. Chemosensory testing: Olfaction: Brief Smell Identification Test (B-SIT): 7 (hyposmia), Alcohol Sniff Test: 0 (anosmia). Retronasal Olfaction: Retronasal Smell Index: 4 (hyposmia). Gustation: Propylthiouracil Disc Taste Test: 10 (normogeusia). While performing the B-SIT and sniffing the aroma of rose, the patient noted the sudden onset of a headache, even though she could not detect any odor present.DiscussionThe temporal relationship between loss of sense of smell and elimination of odor-induced migraines suggests a causal relationship. Conscious recognition of odor may induce a stimulus-response paradigm, whereby migraine occurs. Head trauma-induced anosmia, by elimination of conscious perception of the odor, may thus be the modality whereby her headaches resolved. Alternatively, odors may induce an autonomic response, and conscious recognition of such autonomic response may induce a headache. To tergiversate, that the rose aroma in the B-SIT induced a headache, without any conscious detection of the odor, implies that either unconscious perception is enough to precipitate a headache or that these odors act not as odorants, but rather as an exogenous ambient chemical inducing headaches. Possibly the production of temporary anosmia by use of nose clips may be utilized as a prophylactic device for those with odor-induced migraines. Further investigation into this is warranted.FundingNo funding

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Cormie, Sarah E., e Alan R. Hirsch. "74 Alpha Lipoic Acid Responsive Hypergeusia". CNS Spectrums 24, n.º 1 (fevereiro de 2019): 212–13. http://dx.doi.org/10.1017/s1092852919000555.

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AbstractIntroductionImprovement in hypergeusia in response to alpha lipoic acid treatment has not heretofore been described. Such a case is presented.MethodsCase Study: A 64 year old right handed nasute female noted the sudden onset of salty hypergeusia, about 200% saltier than foods should be. Concurrently she experienced a constant phantogeusia of salt involving the front half of her tongue, lips, and inside her mouth. She denied any smell problems, cacogeusia, or palinageusia. This persisted for five months until treatment with 1800mg/day of alpha lipoic acid, whereupon, over a one month duration, the salty hypergeusia gradually resolved. Suppression of the salty hypergeusia continued until she developed an upper respiratory infection, whereupon, despite the continuation of alpha lipoic acid, the salty hypergeusia returned to 250% of normal. During the cold, her ability to taste dropped down from 100% to 80%, and ability to smell dropped from 100% to 50% and upon resolution of the cold, the senses returned to normal and the salty hypergeusia remitted.ResultsAbnormalities in Neurologic Examination: Reflexes: 3+ bilateral quadriceps femoris and pendular. Chemosensory testing: Olfaction: Alcohol Sniff Test: 12 (hyposmia), Phenylethyl Alcohol Threshold: greater than –2 (anosmia). Suprathreshold Amyl Acetate Odor Intensity Testing: parallel pattern (normosmia). Pocket Smell Test: 4(normosmia). Retronasal Olfactory Testing: Retronasal Smell Index: 8(normosmia). Gustatory testing: Propylthiouracil Disc Taste Test: 5(normogeusia). Taste Super threshold Testing: normogeusia to sodium chloride, sucrose, and phenylthiocarbamol: hypogeusia(10–30%) to urea; ageusia(0%) to hydrochloric acid. Taste Quadrant Testing: taste weakness to sodium chloride for the entire mouth.DiscussionThe alpha lipoic acid may have acted to improve smell and associated enhanced retro nasal smell, inhibiting savory gustatory discharge, and thus, effectively reducing salt perception. Such a mechanism would also explain the recurrence of hypergeusia with the upper respiratory infection; the infection presumably transiently reducing the olfactory ability, overcoming any olfactory enhancing effects of alpha lipoic acid. On the other hand, this agent could have acted to improve smell as well as taste. With such enhanced chemosensory capacity, the normal olfactory and gustatory components of food would have inhibited competing pathologically discharging gustatory receptors for salt, reducing dysgeusia and hypergeusia. Moreover, the alpha lipoic acidmay have acted to focus the patient’s attention on the gustatory stimulation which may have caused her to perceive not just the predominant salt sensation but enhanced perception of the other gustatory sensations which acted to competitively inhibit the perception of salt. Further investigation of alpha lipoic acid in the management of dysgeusia and hypergeusia is warranted.

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Fryer, Jenna A., e Elizabeth Tomasino. "Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes". Beverages 8, n.º 2 (10 de abril de 2022): 23. http://dx.doi.org/10.3390/beverages8020023.

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Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed to have longer-lasting perception, a proper inter-stimulus protocol is necessary to ensure an accurate sensory analysis. Previous work has indicated that a 1 g/L pectin rinse with 120 s of separation is effective for clearing the smoke flavor to mitigate potential carryover effects. The purpose of this work was to determine if there was a more efficient rinsing protocol to lessen the time taken between samples. By using wines with various levels of smoke exposure (high, moderate, and none), the efficacy of four different rinse systems were evaluated with a fixed-time-point evaluation system. These results indicate that a 4 g/L glucose solution is more efficient than pectin, requiring only 90 s of separation to clear smoke flavor perception. Additionally, this work identified appropriate references for the retronasal attributes associated with smoke taint in wine. These results can be used to guide a sensory analysis of wildfire-affected wines to ensure effective and accurate results.

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Criado, Celia, Carolina Muñoz-González e María Ángeles Pozo-Bayón. "Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption". Food Quality and Preference 87 (janeiro de 2021): 104046. http://dx.doi.org/10.1016/j.foodqual.2020.104046.

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Mutti, Suhanna, e Alan R. Hirsch. "82 Ice Melts Phantogeusia: Cold Inhibition of Gustatory Hallucinations". CNS Spectrums 24, n.º 1 (fevereiro de 2019): 216–17. http://dx.doi.org/10.1017/s1092852919000610.

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AbstractIntroductionRelief of phantogeusia through ice cube stimulation has not heretofore been noted.MethodsThis 70-year-old left handed (familial) female noted the onset, three and a half years ago, of reduced taste 80 percent of normal, distorted taste, hallucinated metallic taste, and BMS. Upon application of an ice cube to the tongue, both the metallic taste and the BMS resolved for a few seconds, without impairing her true taste ability. With repeat application, the alleviation effect persists.ResultsAbnormalities in Neurologic Examination: Sensory Examination: Decreased pinprick and temperature bilateral lower extremities. Reflexes: 3+ throughout. Bilateral positive Hoffman’s reflexes. Chemosensory testing: Olfaction: Brief Smell Identification Test: 9 (normosmia). Retronasal Smell Index: 10 (normosmia). Gustation: Propylthiouracil Disc Taste Test: 5 (normogeusia).DiscussionTransient Receptor Potential 5, is expressed in tongue taste buds, facilitating sweet perception, and is temperature dependent (Fujiyama, 2010). Ice may act to reduce such sweet taste receptor discharge, causing an imbalance in taste fiber discharge thus inhibiting the perceived metallic taste. In those who suffer from intractable phantogeusia, a trial of ice cubes or mechanisms to reduce temperature of the tongue is warranted.

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KUO, YU-LING, ROSE MARIE PANGBORN e ANN C. NOBLE. "Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants". International Journal of Food Science & Technology 28, n.º 2 (1 de julho de 2007): 127–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01258.x.

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Criado, Celia, Carolina Chaya, Virginia Fernández-Ruíz, María Dolores Álvarez, Beatriz Herranz e María Ángeles Pozo-Bayón. "Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting". Food Research International 126 (dezembro de 2019): 108677. http://dx.doi.org/10.1016/j.foodres.2019.108677.

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Mestres, Montserrat, Noelia Moran, Alfons Jordan e Andrea Buettner. "Aroma Release and Retronasal Perception during and after Consumption of Flavored Whey Protein Gels with Different Textures. 1. in Vivo Release Analysis". Journal of Agricultural and Food Chemistry 53, n.º 2 (janeiro de 2005): 403–9. http://dx.doi.org/10.1021/jf048596n.

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Buettner, Andrea, Sabine Otto, Ambros Beer, Montse Mestres, Peter Schieberle e Thomas Hummel. "Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process". Food Chemistry 108, n.º 4 (junho de 2008): 1234–46. http://dx.doi.org/10.1016/j.foodchem.2007.03.042.

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Besser, Gerold, Brigitte Erlacher, Kadriye Aydinkoc-Tuzcu, David T. Liu, Eleonore Pablik, Verena Niebauer, Martin Koenighofer, Bertold Renner e Christian A. Mueller. "Body-Mass-Index Associated Differences in Ortho- and Retronasal Olfactory Function and the Individual Significance of Olfaction in Health and Disease". Journal of Clinical Medicine 9, n.º 2 (29 de janeiro de 2020): 366. http://dx.doi.org/10.3390/jcm9020366.

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Odor (including flavor) perception plays a major role in dietary behavior. Orthonasal olfactory function (OOF) has been shown to decrease in obese subjects. Changes in retronasal olfactory function (ROF) after weight loss and in the individual significance of olfaction (ISO) in obesity are yet to be investigated. Firstly, 15 obese subjects were recruited in a pilot study and supported to conventionally lose weight. OOF (Sniffin’ Sticks) was measured at the beginning and after 5.6 ± 1.3 months. Eleven subjects re-visited but barely lost weight and no major changes in OOF were observed. Secondly, the body-mass-index (BMI), OOF, and ROF (Candy Smell Test, CST) were recorded in subjectively olfactory-healthy subjects (SOHSs) and additionally the ISO questionnaire was collected in patients with olfactory dysfunction (OD). BMI correlated significantly negatively with odor discrimination (p = 0.00004) in 74 SOHSs and negatively with CST (p < 0.0001) in 66 SOHSs. In 48 SOHSs, there was a gender difference in ISO scores (p = 0.034), but no significant correlation with BMI was found (p > 0.05). ISO scores were significantly higher in 52 OD patients in comparison to SOHSs (p = 0.0382). Not only OOF but also ROF may decline with higher BMI. ISO does not seem to alter with BMI, but olfaction becomes more important once it is consciously impaired.

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Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish e Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain". Journal of Neurophysiology 92, n.º 3 (setembro de 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.

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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste–odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/congruent taste–odor pair (vanilla/sweet) and the other an unfamiliar/incongruent taste–odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent − incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla + salty minus incongruent, suggesting that delivery of an unfamiliar taste–odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste–smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations.

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Liu, David T., Bernhard Prem, Gerold Besser, Bertold Renner e Christian A. Mueller. "Olfactory-related Quality of Life Adjustments in Smell Loss during the Coronavirus-19 Pandemic". American Journal of Rhinology & Allergy 36, n.º 2 (27 de outubro de 2021): 253–60. http://dx.doi.org/10.1177/19458924211053118.

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Background Previous studies provided the first evidence that the importance of olfaction decreases with the duration of olfactory dysfunction (OD). Objective To evaluate differences in olfactory-related quality of life (QoL) between patients with new-onset and persistent smell loss (>4 weeks) during the coronavirus-19 (COVID-19) pandemic and patients with persistent postinfectious OD (PIOD) that were recruited before the pandemic. Methods This was a retrospective study that included 149 patients with self-reported OD. The olfactory-related QoL was measured using the questionnaire of OD (QOD). The QOD measures the degree to which patients (i) adjust and cope with smell loss (QOD-positive statement [QOD-PS]), (ii) suffer from distorted odor perceptions (QOD-parosmia [QOD-PAR]), and (iii) suffer from smell loss in general (QOD-negative statement [QOD-NS]). Self-perceived chemosensory function, demographics, olfactory function, and duration of smell loss were evaluated. Analyses of variance were used to depict differences in QoL-outcomes between different OD groups. Results All patients included during the COVID-19 pandemic reported an extensive loss of chemosensory functions of smell, taste, and flavor perception. Psychophysical retronasal screening testing showed olfactory impairments in more than half of these patients. One-way analysis of variance and posthoc tests revealed that the QOD-NS was significantly higher in the new-onset OD group than the PIOD group. At the same time, the QOD-PS score was significantly higher in the PIOD and the persistent COVID-19 OD group than in the new-onset OD group. Conclusion We showed that patients with persistent OD experienced better olfactory-related adjustment and lower QoL-impairment scores than those with recent-onset smell loss, suggesting that the olfactory-related QoL might change as a function of time after symptom onset.

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Parker, Mango, Cristobal Onetto, Josh Hixson, Eleanor Bilogrevic, Louisa Schueth, Lisa Pisaniello, Anthony Borneman, Markus Herderich, Miguel de Barros Lopes e Leigh Francis. "Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva". Journal of Agricultural and Food Chemistry 68, n.º 38 (21 de outubro de 2019): 10299–309. http://dx.doi.org/10.1021/acs.jafc.9b05450.

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Tikk, Meelis, Kaja Tikk, Mari Ann Tørngren, Lene Meinert, Margit D. Aaslyng, Anders H. Karlsson e Henrik J. Andersen. "Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat". Journal of Agricultural and Food Chemistry 54, n.º 20 (outubro de 2006): 7769–77. http://dx.doi.org/10.1021/jf060145a.

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Ashary, Ahmed A., Dev N. Patel e Alan R. Hirsch. "101 Amyotrophic Lateral Sclerosis (ALS) - Not Just a Motor Disease? Isolated Bitter and Sweet Taste Loss in ALS". CNS Spectrums 25, n.º 2 (abril de 2020): 266. http://dx.doi.org/10.1017/s109285292000019x.

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Abstract:Study Objective:Specific taste quality deficits in ALS has not heretofore been described.METHOD:Case Study: A 71 year old right handed female presented with a two year course of progressive reduction in strength in her hands, arms and legs with difficulty tying shoe laces, opening jars, writing and walking. She described nocturnal muscle spasms involving all extremities. Gradually, over eight months prior to presentation, all food began to taste bad and horribly bitter. Associated with no appetite and a seven pounds weight loss.RESULTS:Abnormalities in Neurological examination: Cranial Nerve (CN) examination: CN IX and X: Gag absent bilaterally. Motor examination: Bulk: atrophy in thenar and hypothenar eminences and intrinsics in both upper extremities. Percussion induced fasciculation and myotonia in both shoulders and arms. Fasciculation of tongue with percussion myotonia of tongue. Strength: Intrinsic 4/5 in both upper extremities, 3/5 in abductor policis brevis bilaterally, 3/5 right gastrocnemius soleus, 4/5 bilateral anterior tibialis. Drift testing: left abductor digiti minimi sign. Gait: Heel and toe walking unstable with circumduction of left leg. Tandem gait unstable. Cerebellar: Holmes rebound phenomena positive in the left upper extremity. Deep tendon reflexes: 1+ left brachioradialis. 1+ left triceps. 3+ right ankle jerks. 0 left ankle jerk. Positive jaw jerk. Chemosensory Testing: Normosmia to: Alcohol Sniff Test (46), Pocket Smell Test (3/3) and Retronasal Smell Index (9). Taste Quadrant Testing: ageusia in the palate to sodium chloride and citric acid. Ageusia throughout the palate, tongue and whole mouth to sucrose and quinine hydrochloride. Fungiform papillae count: left 18, right 20 (normal). Lip biopsy (normal). MRI: T2 flair in bilateral corticospinal tracts, left greater than right in the spinal cord and the brain. EMG: fibrillation, positive waves with fasciculation in all four extremities. Voluntary contraction with polyphasic unstable motor unit action potentials.CONCLUSION:While Lang found no taste loss in ALS (Lang, 2011), Pelletier found reduction in intensity of taste to all modalities in different sectors of the tongue, but paradoxically demonstrated normogeusia in whole mouth taste perception (Pelletier, 2013). Pathological specimens of those with ALS revealed degeneration in the nucleus parabrachialis medialis and tractus trigeminothalamicus dorsalis (Oyanagi, 2015), suggesting that taste deficit may be due to central white matter abnormalities. Sweet taste is localized in the most posterior and rostral aspect of the right insular cortex, immediately adjacent to bitter (Prinster, 2017), suggesting a neighborhood effect phenomena. Weight loss in ALS may be due to sensory distortion and secondary impairment of appetite. It would be worthwhile to investigate those with ALS for evidence of otherwise overlooked gustatory deficits, correction of which may improve appetite and nutritional state.

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Gotow, Naomi, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara e Tatsu Kobayakawa. "Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage". Foods 7, n.º 11 (25 de outubro de 2018): 177. http://dx.doi.org/10.3390/foods7110177.

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In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points with values exceeding 90% of the maximum intensity, Rinc: rate of intensity increase between the first time points with values exceeding 5% and 90% of the maximum intensity, and Rdec: rate of intensity decrease between the last time points with values exceeding 5% and 90% of the maximum intensity) and TI curves among the ten trials, and approximated each TI curve with an exponential model. Some TI parameters (Imax, Tmax, AUC, and Rinc) differed significantly between the first and subsequent trials. The TI curve was significantly lower in the first trial than in the subsequent trials, and TI curve during the time from starting the evaluation to reaching maximum intensity was significantly lower in the second trial than in the subsequent trials. The time constant of the fitted exponential function revealed that the decay of retronasal aroma intensity was slightly faster in the second through fourth trials than in the first and the fifth through tenth trials. These results indicate that olfaction might be more perceptive while consumers sip a cup of the beverage.

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