Chemosensory Perception最新文献

{"title":"Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol","authors":"Paul M. Wise,&nbsp;Anne Ledyard","doi":"10.1007/s12078-022-09295-w","DOIUrl":"10.1007/s12078-022-09295-w","url":null,"abstract":"<div><h3>Introduction</h3><p>3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes.</p><h3>Methods</h3><p>Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (<i>n</i> = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with “onion,” “vanilla,” or “water” as responses (<i>n</i> = 18). Supra-threshold intensity (<i>n</i> = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (<i>n</i> ranged from 10 to 15). All stimuli were in aqueous solution.</p><h3>Results</h3><p>Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as “onion” at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips.</p><h3>Conclusions</h3><p>Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel.</p><h3>Implication</h3><p>3 M is a promising candidate aroma to enhance or impart a savory flavor.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 2","pages":"70 - 86"},"PeriodicalIF":1.0,"publicationDate":"2022-02-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-022-09295-w.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4967234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Virtual Reality Immersion: Taste and Texture Changes for Identical Samples of Two Common Condiments","authors":"Ana Mayela Ramos-de-la-Peña,&nbsp;Oscar Aguilar,&nbsp;José González-Valdez","doi":"10.1007/s12078-022-09296-9","DOIUrl":"10.1007/s12078-022-09296-9","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><h3>Introduction</h3><p>The effect of seven virtual environments (visual and auditory) on the rating of sensory attributes of identical samples of ketchup and salad dressing was assessed.</p><h3>Methods</h3><p>Fifty-one participants were recruited and immersed in virtual scenes evoking heat, cold, height and fear, high speed and fear, sadness, pleasure, and relaxation. The participants tasted samples of both products while being subjected to virtual stimuli. Each panelist tested the seven environments, and control tests were carried out without the VR headset. Panelists rated eight descriptive attributes based on their perception, and results were analyzed by principal component analysis to obtain a general overview of the rated attributes, and by generalized procrustes to explain possible correlations between virtual environments and attribute ratings.</p><h3>Results</h3><p>Heat evoking scene caused increased intensity of hotness and moisture, and decreased bitterness; cold evoking scene increased sweetness perception. Virtual environments increased sweetness, moisture, and bitterness perception in men when compared to women.</p><h3>Conclusions</h3><p>Virtual reality contexts influenced the taste and texture perception of ketchup and salad dressing; moreover, the effect of these stimuli was different in men and women.</p><h3>Implications</h3><p>Besides applications in condiments, the obtained results can shed light on the influence of virtual stimuli on food product sensory perception in general, since virtual environments for sensory tests are gaining great interest for researchers and the food industry.</p></div></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 2","pages":"87 - 94"},"PeriodicalIF":1.0,"publicationDate":"2022-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-022-09296-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4375643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Olfactory Capabilities Towards Food and Non-food Odours in Men and Women of Various Weight Statuses","authors":"Marine Mas,&nbsp;Claire Chabanet,&nbsp;Charlotte Sinding,&nbsp;Thierry Thomas-Danguin,&nbsp;Marie-Claude Brindisi,&nbsp;Stéphanie Chambaron","doi":"10.1007/s12078-021-09294-3","DOIUrl":"10.1007/s12078-021-09294-3","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><h3>Introduction</h3><p>Olfaction is a sense that is closely linked to food intake and food choices in humans, but its relationship with obesity remains equivocal in the scientific literature: overall olfactory capacities seem poorer in obesity compared to normal weight, but some authors observed that individuals with obesity might have a heightened sensitivity to food odours. Our objective was to evaluate olfactory capabilities for food and non-food odours.</p><h3>Methods</h3><p>The European Test for Olfactory Capabilities (ETOC) was used. This test measures suprathreshold olfactory detection and identification capabilities. One hundred twenty-four men and women were tested, of whom 41 individuals with normal-weight, 45 individuals with overweight, and 38 individuals with obesity.</p><h3>Results</h3><p>Contrary to the major current in the literature, no differences between the three weight status groups were found in either detection or identification capabilities, for food as well as for non-food odours. Age decreased detection score while being male decreased identification score. A trend for better identification of non-food odours was found for overweight and obesity vs. normal-weight.</p><h3>Conclusion</h3><p>We encourage further research to distinguish food and non-food odours in olfactory measurements related to weight status in order to replicate our findings on a larger set of odours.</p><h3>Implication</h3><p>Future research should also focus on sensitivity to food odours by estimating detection thresholds and to control for confounding variables such as hormonal status, as well as individual liking of the odours.</p></div></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 2","pages":"60 - 69"},"PeriodicalIF":1.0,"publicationDate":"2021-10-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-021-09294-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4768015","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A New Method for a Shorter and Valid Assessment of Olfactory Threshold in Repeated Measurement Designs Based on the Sniffin’ Sticks Test","authors":"Sarah Beutler,&nbsp;Liliana R. Ladner,&nbsp;Thomas Hummel,&nbsp;Ilona Croy","doi":"10.1007/s12078-021-09291-6","DOIUrl":"10.1007/s12078-021-09291-6","url":null,"abstract":"<div><h3>Introduction</h3><p>The Sniffin’ Sticks threshold test is widely used to assess olfactory threshold due to its high reliability and validity. Nevertheless, this test procedure is quite long with an average duration of 10 to 20 min. In study designs that require multiple olfactory threshold tests on short intervals, this could exhaust participants. To counteract this limitation, we developed the informed-four-reversal (INFOUR) short version of the Sniffin’ Sticks threshold test for repeated measurement designs and piloted it in a sample of normosmic participants.</p><h3>Methods</h3><p>Forty-two participants performed the original Sniffin’ Sticks version before being assigned either to the control group that repeated the original version or to the test group that conducted the INFOUR short version.</p><h3>Results</h3><p>The correlation between the original version at T1 and INFOUR at T2 was <i>r</i> = .75 and did not differ significantly from the retest reliability of the original version. Compared to the original version, the INFOUR took 42% less time to perform.</p><h3>Conclusion</h3><p>The INFOUR leads to a significant time saving, while maintaining good validity.</p><h3>Implications</h3><p>Therefore, this approach has the potential to be a useful tool for study protocols with repeated olfactory threshold measurements. In particular, when research protocols are time intensive or testing needs to the shortened, because the interventional effects are short or subtle.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 1","pages":"26 - 34"},"PeriodicalIF":1.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-021-09291-6.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4057370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Effect of Odour Valence and Odour Detection Threshold on the Withholding and Cancellation of Reach-to-Press Responses","authors":"Javier Albayay,&nbsp;Umberto Castiello,&nbsp;Valentina Parma","doi":"10.1007/s12078-021-09292-5","DOIUrl":"10.1007/s12078-021-09292-5","url":null,"abstract":"<div><h2>Abstract\u0000</h2><div><h3>Introduction</h3><p>Withholding uninitiated actions and cancelling ongoing ones are two main components of response inhibition, a key element of the executive control. Inhibitory performance is sensitive to emotional contexts elicited by subliminal and supraliminal visual material. However, whether stimuli from other sensory modalities, such as odours, would equally modulate response inhibition remains unclear. Here, we aimed to assess the effect of task-irrelevant odours as a function of their valence and threshold on both action withholding and action cancellation of reach-to-press movements.</p><h3>Method</h3><p>Thirty-two healthy participants performed a Go/No-Go task that included the presentation of pleasant (orange) and unpleasant (trimethyloxazole) odour primes at supra- and sub-threshold levels; clean air was included as a control condition. The reach-to-press responses were composed of an initial release phase and a subsequent reaching phase.</p><h3>Results</h3><p>Only the supra-threshold pleasant (vs. control) odour impaired action withholding. Moreover, the pleasant (vs. control) odour—presented at both sub- and supra-threshold levels—elicited more accurate Go responses, whereas the sub- and supra-threshold pleasant and unpleasant (vs. control) odours triggered faster responses in the release phase. Additionally, only the supra-threshold pleasant (vs. unpleasant) odour impaired action cancellation in the reaching phase. Furthermore, reaching responses were slower following the supra-threshold unpleasant (vs. control) odour.</p><h3>Conclusions</h3><p>Our findings extend the sparse literature on the impact of odour stimuli on goal-directed behaviour, highlighting the role of both odour valence and threshold in the modulation of response inhibition.</p><h3>Implications</h3><p>Determining the mechanisms by which odour stimuli modulate response inhibition lays the foundations for research on odour-triggered disinhibition.</p></div></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 1","pages":"35 - 48"},"PeriodicalIF":1.0,"publicationDate":"2021-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-021-09292-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5060570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Relationship Between Olfactory Function and Emotional Contagion","authors":"Alexander W. J. Freemantle,&nbsp;Lorenzo D. Stafford,&nbsp;Christopher R. D. Wagstaff,&nbsp;Lucy Akehurst","doi":"10.1007/s12078-021-09293-4","DOIUrl":"10.1007/s12078-021-09293-4","url":null,"abstract":"<div><h3>Introduction</h3><p>Research has provided evidence for the transfer of single emotions including anger, anxiety and happiness through olfactory chemosignals, yet no work has examined the role of odour function in the aggregation of more complex emotional states or in the emotional contagion process. The aim of the present study was to ascertain whether an individual’s tendency to experience emotional aggregation was affected by objective measures of their olfactory function and subjective self-assessments of the importance of their own olfactory system.</p><h3>Methods</h3><p>In this study (<i>N</i> = 70), participant pairs were first assessed individually for olfactory threshold and odour identification, then completed the Importance of Olfaction Questionnaire. Each pair subsequently took part in two collaborative tasks. Individual emotion measures were taken before, during and after the completion of the two tasks.</p><h3>Results</h3><p>Multilevel structural equation modelling revealed that individuals’ within-dyad positive emotional agreement scores were associated with both their ‘importance of olfaction’ scores and their olfactory function. A significant association was also found between olfactory performance and the Importance of Olfaction scores.</p><h3>Conclusions</h3><p>These results provide evidence that the subjective importance an individual assigns to their sense of smell can predict their susceptibility to experience emotional aggregation during active, collaborative tasks.</p><h3>Implications</h3><p>The findings suggest that individuals’ tendency and capability to detect and respond to emotional chemosignals, a process required for olfactory-facilitated emotional contagion, may be affected by individual differences in olfactory function and subjective attitudes toward olfaction.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 2","pages":"49 - 59"},"PeriodicalIF":1.0,"publicationDate":"2021-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s12078-021-09293-4.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4915033","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavor Enhancement in Daily Life of Patients with Olfactory Dysfunction","authors":"Martin Koenighofer,&nbsp;Verena Niebauer,&nbsp;David Tianxiang Liu,&nbsp;Bertold Renner,&nbsp;Gerold Besser,&nbsp;Christian A. Mueller","doi":"10.1007/s12078-021-09289-0","DOIUrl":"10.1007/s12078-021-09289-0","url":null,"abstract":"<div><h3>Introduction</h3><p>Patients with olfactory dysfunction report deterioration of taste due to loss of flavor, leading to less food enjoyment, alterations in dietary behaviors and stress. The aim of this study was to introduce flavor enhancement to investigate its acceptance and possible effects on quality of life.</p><h3>Methods</h3><p>In this prospective, controlled, randomized, single-blinded, cross-over pilot study, we recruited 30 olfactory dysfunction patients, of which 16 were hyposmic and 14 anosmic. After single-blinded triangle flavor discrimination test, flavor drops were randomized either in high or low concentration for 14 days and vice versa for another 14 days. Records included a daily diary and the questionnaire of olfactory disorders.</p><h3>Results</h3><p>Usage rates were excellent with 82.2% of all days, while drops were mainly used for breakfast (44.6%, <i>p</i> &lt; 0.05). Hyposmics used flavor enhancement on significantly more days (median = 14) compared to anosmics (median = 11, <i>p</i> = 0.0094). QOD improved in 12 patients to a meaningful extent.</p><h3>Conclusions</h3><p>In this pilot study, we show that flavor enhancement is feasible accompanied by high compliance and acceptance in olfactory dysfunction patients. Flavor drops were used regardless of low or high concentrations with no adverse events noted.</p><p>Implications</p><p>Our findings give rise to further studies illuminating the possible advantages of flavor enhancement in patients with olfactory disorders.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 1","pages":"8 - 18"},"PeriodicalIF":1.0,"publicationDate":"2021-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09289-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4344374","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans","authors":"Pengfei Han,&nbsp;Lea Müller,&nbsp;Thomas Hummel","doi":"10.1007/s12078-021-09285-4","DOIUrl":"10.1007/s12078-021-09285-4","url":null,"abstract":"<div><h3>Introduction</h3><p>Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range.</p><h3>Methods</h3><p>Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (<i>n</i> = 20) and tasters (<i>n</i> = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds.</p><h3>Results</h3><p>The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results.</p><h3>Conclusion</h3><p>The current results indicate that a low concentration of capsaicin increases gustatory sensitivity.</p><h3>Implications</h3><p>The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 1","pages":"1 - 7"},"PeriodicalIF":1.0,"publicationDate":"2021-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09285-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4029537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Sequential Effects in Odor Perception","authors":"Erik Van der Burg,&nbsp;Alexander Toet,&nbsp;Anne-Marie Brouwer,&nbsp;Jan B. F. van Erp","doi":"10.1007/s12078-021-09290-7","DOIUrl":"10.1007/s12078-021-09290-7","url":null,"abstract":"<div><h3>Introduction</h3><p>Our visual, auditory, and tactile perception is not solely determined by what we process at a given moment in time, but also determined by what we perceived recently. These sequential effects can either be negative (repulsive) or positive (assimilative). Here, we investigated whether such sequential effects also occur in odor perception.</p><h3>Method</h3><p>Participants rated a sequence of 40 different odors (varying widely in hedonic valence) on four different characteristics (intensity, familiarity, valence, and arousal). For each of these characteristics, we conducted an inter-trial analysis, based on whether the rating on the preceding trial was low or high.</p><h3>Results</h3><p>We found a positive serial dependence for both odor intensity and familiarity ratings. That is, the rating on the current trial was higher when the rating on the previous trial was high than when the rating on the previous trial was low. We observed no sequential effects for odor valence and arousal ratings.</p><h3>Conclusion</h3><p>The olfactory system integrates previous stimuli into the current perception of intensity and familiarity.</p><p>Implications</p><p>The current findings may be relevant for marketing applications and may guide the design and use of olfactory-enhanced virtual and augmented reality systems.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"15 1","pages":"19 - 25"},"PeriodicalIF":1.0,"publicationDate":"2021-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09290-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5008639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cultural Adaptation and Validity of the Sniffin’ Sticks Psychophysical Test for the UK Setting","authors":"Lorna Langstaff,&nbsp;Allan Clark,&nbsp;Mahmoud Salam,&nbsp;Carl M. Philpott","doi":"10.1007/s12078-021-09287-2","DOIUrl":"10.1007/s12078-021-09287-2","url":null,"abstract":"<div><h3>Introduction</h3><p>Olfactory testing must be culturally adapted to be relevant to the target population. This study aimed to validate the Sniffin’ Sticks test for the UK setting.</p><h3>Methods</h3><p>A cohort study was conducted at a tertiary olfactory dysfunction clinic. Phase 1—healthy volunteers underwent the original German identification test followed by a UK adapted version. Phase 2—patients with olfactory dysfunction underwent the extended smell test (TDI) including the new descriptors. Outcome measures included differences in identification test (phase 1), retest reliability and differences in scores before and after treatment.</p><h3>Results</h3><p>A total of 31 healthy volunteers and 87 patients were recruited (6 and 31 males, respectively). Phase 1—mean identification scores showed a small improvement after descriptor adaptations (13.77 and 14.57, <i>p</i> = 0.0029). Phase 2—41 untreated participants had a mean identification score of 7.31 at both intervals (95% CI: − 1.15 to 1.15, <i>p</i> &gt; 0.999). The mean change in treated participants was 1.88 (0.70 to 3.06, <i>p</i> = 0.0224). TDI score difference between treated and untreated groups was 6.63 (2.48 to 10.79, <i>p</i> = 0.0023). The intraclass correlation coefficient for untreated patients was high for both TDI score (ICC = 0.82, 95% CI 0.57 to 0.93) and identification score (ICC = 0.80, 0.52 to 0.93); CIs suggest the reliability is moderate to excellent.</p><h3>Conclusions</h3><p>This study confirms the validity of the descriptor adaptations of the identification component of the Sniffin’ Sticks test to distinguish between health and disease.</p><h3>Implications</h3><p>The Sniffin’ Sticks test can now reliably be used for clinical assessment of British patients, modifying only the descriptors.</p></div>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"14 2","pages":"102 - 108"},"PeriodicalIF":1.0,"publicationDate":"2021-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-021-09287-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4759863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}