Chemical Senses最新文献

Evaluating Methods for Olfactory Assessment: A Comparative Longitudinal Analysis of Sniffin' Sticks and Alternative Tools. 嗅觉评估的评估方法：嗅探棒和替代工具的比较纵向分析。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-05-06 DOI: 10.1093/chemse/bjag012

Parvaneh Parvin, Valentina Parma, Birgit van Dijk, Sanne Boesveldt

{"title":"Evaluating Methods for Olfactory Assessment: A Comparative Longitudinal Analysis of Sniffin' Sticks and Alternative Tools.","authors":"Parvaneh Parvin, Valentina Parma, Birgit van Dijk, Sanne Boesveldt","doi":"10.1093/chemse/bjag012","DOIUrl":"https://doi.org/10.1093/chemse/bjag012","url":null,"abstract":"Anosmia and hyposmia, referring to total or partial smell loss, respectively, affect 3-20% of people. The Sniffin' Sticks Extended Test, assessing odor threshold, discrimination, and identification (TDI), is a well-validated tool widely used in European and U.S. clinics. However, its time and resource demands limit routine use. During the COVID-19 pandemic, several rapid smell tests were developed, yet their classification performance and agreement with established psychophysical measures remain underexplored. We compared four alternatives-the Visual Analogue Scale for self-rated smell ability (VAS), the smell section of the Appetite, Hunger, and Sensory Perception questionnaire (AHSP), the Global Consortium for Chemosensory Research Smell Check (GCCR-Check), and the SCENTinel rapid smell test-against TDI scores in a longitudinal cohort of 96 adults (77 female patients; age 46.6 ± 10.5 years) with post-COVID-19 smell dysfunction, assessed up to five times over 12 months. Analyses used Generalized Estimating Equations for repeated measures, Bland-Altman plots for agreement and bias, and Receiver Operating Characteristic (AUC) curves for classification. No tool dominated across all TDI-defined categories. SCENTinel showed robust performance for anosmia (0.81) with the most balanced sensitivity-specificity trade-off among rapid tests, while GCCR-Check achieved the highest AUC for anosmia (0.88) and VAS best identified normosmia (0.73). Agreement analyses revealed systematic biases in self-report and rapid psychophysical tests. Rapid tools reliably detect anosmia, while classification performance decreases near diagnostic boundaries, particularly for normosmia. Combining brief self-report and short psychophysical measures may improve accuracy while maintaining feasibility for clinical and large-scale screening.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147834245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ultra-high-field fMRI study of insular discrimination of taste quality and perceived taste valence. 味觉品质与味觉效价岛区区分的超高场fMRI研究。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-04-28 DOI: 10.1093/chemse/bjag011

Antonietta Canna, Anne Roefs, Anna Prinster, Sieske Franssen, Alessandro Pasquale De Rosa, Assunta Ciarlo, Elena Cantone, Elia Formisano, Francesco Di Salle, Fabrizio Esposito

{"title":"Ultra-high-field fMRI study of insular discrimination of taste quality and perceived taste valence.","authors":"Antonietta Canna, Anne Roefs, Anna Prinster, Sieske Franssen, Alessandro Pasquale De Rosa, Assunta Ciarlo, Elena Cantone, Elia Formisano, Francesco Di Salle, Fabrizio Esposito","doi":"10.1093/chemse/bjag011","DOIUrl":"https://doi.org/10.1093/chemse/bjag011","url":null,"abstract":"The human primary gustatory cortex (hPGC) resides in the insula. How this region processes and represents taste stimuli is still under investigation. Here we use ultra-high field (7 Tesla) fMRI to investigate whether the insular cortex discriminates the five basic tastes (quality) and the perceived valence of the tastes. Eight healthy young volunteers rated the valence (positive, negative and neutral) of a series of tastants delivered as small liquid boluses via a gustometer during a preliminary off-line intake session. Functional acquisition was set up to fully cover the insular cortex at high isometric spatial resolution. Using multivariate analyses and the searchlight method, multi-class discrimination accuracy for all basic tastes and their rated valence were assessed separately for each participant. Distinct patterns representing each basic taste could be decoded above chance across several clusters within the middle and posterior insular bilaterally, despite a high degree of spatial variability across participants. Overall, valence decoding was weaker, and the resulting significant clusters showed generally low overlap with those obtained from taste-quality decoding. In agreement with prior reports, these results suggest that taste quality might be encoded in the insular cortex according to individual functional response patterns rather than to an anatomically consistent chemotopic arrangement. Albeit preliminary, this analysis extends this notion by proposing that taste quality and valence are represented by distinct insular cortical clusters.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147763697","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

The APOLLO trial: a proof-of-concept study for vitamin A nasal drops in COVID-19-related postinfectious olfactory dysfunction. APOLLO试验：维生素A滴鼻液治疗COVID-19相关感染后嗅觉功能障碍的概念验证研究

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag001

Zhu Hui Yeap, Rashed Sobhan, Sara L Bengtsson, Saber Sami, Allan B Clark, Ramesh Vishwakarma, James Boardman, Juliet High, Gabija Klyvyte, Mehmet Ergisi, Thomas Hummel, Carl M Philpott

{"title":"The APOLLO trial: a proof-of-concept study for vitamin A nasal drops in COVID-19-related postinfectious olfactory dysfunction.","authors":"Zhu Hui Yeap, Rashed Sobhan, Sara L Bengtsson, Saber Sami, Allan B Clark, Ramesh Vishwakarma, James Boardman, Juliet High, Gabija Klyvyte, Mehmet Ergisi, Thomas Hummel, Carl M Philpott","doi":"10.1093/chemse/bjag001","DOIUrl":"10.1093/chemse/bjag001","url":null,"abstract":"Postinfectious olfactory dysfunction (PIOD) is common in COVID-19 patients. This 2-arm double-blinded randomized controlled trial (RCT) aimed to establish proof-of-concept for vitamin A versus placebo as a treatment modality for patients with PIOD. This study compared 9,000 IU daily self-administered vitamin A intranasal drops versus peanut oil drops over 12 wk in COVID-19 patients with PIOD. Outcome measures included: olfactory bulb volume (OBV), olfactory sulcus depth, cerebral functional MRI blood oxygen level dependent (BOLD) signal, Sniffin' Sticks TDI score, SSParoT, olfactory disorder questionnaire (ODQ) score, and brain-derived neurotropic factor (BDNF) levels were collected from participants at baseline and after trial intervention at 12 wk. Fifty-seven PIOD were recruited in the trial and allocated to vitamin A or placebo arm at a 2:1 ratio. After withdrawals and exclusions, 30 participants in the vitamin A arm and 15 in the placebo arm were analyzed. There was no significant difference in the change in OBV between both groups. Aside from an improvement in the quality-of-life component of ODQ questionnaire scores (P = 0.01), there were no significant differences in any of the other secondary outcome measures. This proof-of-concept trial has demonstrated no significant effect of intranasal vitamin A on olfactory function in COVID-19 PIOD patients. Further work is required to identify other therapeutic agents in the management of PIOD or evaluate a different PIOD cohort with non-COVID etiology.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13016870/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146003025","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Complement activation correlates with impaired olfactory function in patients with chronic rhinosinusitis with nasal polyps. 慢性鼻窦炎伴鼻息肉患者的补体激活与嗅觉功能受损相关。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjaf061

Sufiya Ali, Alexander O Johnson, Maria Villanueva, Eunice Y Im, Jeb M Justice, Nikita Chapurin, Brian C Lobo, Jennifer K Mulligan, Carl Atkinson

{"title":"Complement activation correlates with impaired olfactory function in patients with chronic rhinosinusitis with nasal polyps.","authors":"Sufiya Ali, Alexander O Johnson, Maria Villanueva, Eunice Y Im, Jeb M Justice, Nikita Chapurin, Brian C Lobo, Jennifer K Mulligan, Carl Atkinson","doi":"10.1093/chemse/bjaf061","DOIUrl":"10.1093/chemse/bjaf061","url":null,"abstract":"The mechanisms that contribute to chronic rhinosinusitis with nasal polyps (CRSwNP)-related olfactory loss are poorly characterized. We have previously shown in middle meatus mucus that levels of C3, a component of the complement system, are elevated and correlate with worse disease severity. Excessive complement activation has been shown to impact the severity and progression of injury in the visual and auditory sensory systems, but it has yet to be investigated in the context of olfaction and thus is the focus of this study. Mucus from the olfactory cleft was sampled from CRSwNP patients (n = 22) undergoing endoscopic sinus surgery. Olfactory status was determined by University of Pennsylvania Smell Identification Test. Patients were categorized into two groups: normosmic/mild microsmic (n = 10) and moderate microsomia/total anosmia (n = 12). Mucus concentrations of classical (C1q), lectin (MBL), alternative pathways (fB and Adipsin), complement proteins (C2, 4, 3, and 5), activation fragments (C4b, C3a, C3b, and C5a), and soluble regulators (Factor I and H) were assessed by multiplex or ELISA. With regards to findings, CRSwNP patients with olfactory dysfunction had higher MBL, C4, C3, fB, and adipsin levels, suggesting lectin and alternative pathway involvement. Complement activation was present and significantly increased in microsomia/total anosmia patients as determined by the presence of C3a and C3b complement cleavage fragments. No differences in terminal pathway proteins, C5 or C5a, were noted. Fluid phase complement inhibitor, factor H, was elevated, representative of increased complement activity. In conclusion, elevated complement activation is linked to more severe olfactory dysfunction. These findings highlight the potential role of complement pathways in the pathogenesis of olfactory impairment related to CRSwNP.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145653795","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kokumi substances as taste modulators: sensory properties and molecular mechanisms. 味调物质：感觉特性和分子机制。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag006

Seiji Kitajima, Ryusei Goda, Motonaka Kuroda

{"title":"Kokumi substances as taste modulators: sensory properties and molecular mechanisms.","authors":"Seiji Kitajima, Ryusei Goda, Motonaka Kuroda","doi":"10.1093/chemse/bjag006","DOIUrl":"10.1093/chemse/bjag006","url":null,"abstract":"Oral perception during food and beverage consumption results from the integration of multiple sensory processes and is inherently complex. Current knowledge of oral perception is primarily derived from studies of stimuli and compounds that evoke specific sensory modalities, including taste, mouthfeel-related somatosensory sensations, and chemesthesis. Difficulties are associated with defining and characterizing each sensation because they involve multiple chemosensory systems. This review focuses on kokumi substances, taste modulators that have been increasingly examined in recent years, and oral perception, which is now globally called kokumi, and is modulated by kokumi substances. Here, we review the concept of kokumi and studies on the functionality of kokumi substances, their chemical diversity, and the molecular mechanisms of their action. We mainly investigated oral perception modified by kokumi substances using γ-glutamyl kokumi peptides, which are well-known kokumi substances, and the molecular mechanisms of action mediated by the activation of the calcium-sensing receptor, a receptor for kokumi substances. Previous findings on kokumi substances other than γ-glutamyl peptides and other receptors that may be involved in this perception are also summarized. A more detailed scientific understanding of kokumi substances may contribute to improvements in food palatability and the development of foods with less salt, sugar, and fat, providing health benefits. This may also lead to the design of new foods that contribute to sustainability. Systematic investigations of kokumi substances, their perception, and their molecular mechanisms of action will drive future research directions and investigations.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13016972/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147269880","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sweet and umami TAS1R receptors: from molecular recognition to physiological function. 甜味和鲜味TAS1R受体：从分子识别到生理功能

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag010

Clémence Cornut, Christine Belloir, Adeline Karolkowski, Maxence Lalis, Sandrine Chometton, Sébastien Fiorucci, Jérémie Topin, Loïc Briand

{"title":"Sweet and umami TAS1R receptors: from molecular recognition to physiological function.","authors":"Clémence Cornut, Christine Belloir, Adeline Karolkowski, Maxence Lalis, Sandrine Chometton, Sébastien Fiorucci, Jérémie Topin, Loïc Briand","doi":"10.1093/chemse/bjag010","DOIUrl":"10.1093/chemse/bjag010","url":null,"abstract":"The detection of sweet and umami tastants is mediated by 2 heterodimeric G protein-coupled receptors, TAS1R2/TAS1R3 and TAS1R1/TAS1R3, respectively. Sweet taste provides input related to the carbohydrate-derived energy content of ingested food, whereas the physiological role of umami taste by detecting free L-amino acids is to signal the presence of protein-rich foods. In addition to being expressed in the oral cavity, TAS1R receptors are expressed in numerous extraoral tissues and organs, including the gut, where their physiological roles are not yet fully understood. In this review, we present an overview of the current knowledge on these taste receptors since their discovery in the early 2000s. We summarize the structure-function analyses, evolution, and expression of TAS1R genes and describe the molecular basis for the recognition of sweet and umami tastants. Together, these insights provide a comprehensive understanding of how TAS1R receptors contribute to nutrient detection and metabolic regulation both in taste perception and beyond.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13034538/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147484882","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Response to Comments of Pellegrino et al. 对Pellegrino等人评论的回应。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag004

Richard L Doty

引用次数: 0

Taste dysfunction in long COVID. 长冠状病毒的味觉功能障碍。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjaf068

Hanna Morad, Tytti Vanhala, Marta A Kisiel, Agnes Andreason, Mei Li, Göran Andersson, Göran Laurell, Thomas E Finger, Göran Hellekant

{"title":"Taste dysfunction in long COVID.","authors":"Hanna Morad, Tytti Vanhala, Marta A Kisiel, Agnes Andreason, Mei Li, Göran Andersson, Göran Laurell, Thomas E Finger, Göran Hellekant","doi":"10.1093/chemse/bjaf068","DOIUrl":"10.1093/chemse/bjaf068","url":null,"abstract":"Persistent taste dysfunction is frequently reported in individuals with post-acute sequelae of infection by SARS-CoV-2 (long COVID). The mechanisms and pathological correlates underlying this taste dysfunction are unknown. This study investigates the underlying pathology in 28 non-hospitalized subjects diagnosed with COVID-19 who experienced taste disturbances more than 12 mo after testing positive for SARS-CoV-2. To objectively establish the nature of the taste deficit, we used the WETT taste test, which quantifies the subject's ability to taste each of the 5 taste qualities: sweet, umami, bitter, sour, and salty. We then biopsied 5 to 8 fungiform taste papillae (FP) in 20 of the 28 subjects. The FPs were analyzed histologically for overall taste bud (TB) structure and innervation and by quantitative PCR (qPCR) for mRNA expression of markers for different taste receptor cells. Although all subjects had reported taste dysfunction, only 3 showed overall taste scores below the 10th percentile for a normal population adjusted for age and sex. However, 11 of the 28 subjects exhibited total loss of one or more taste qualities. Loss of PLCβ2-dependent taste qualities (sweet, umami, and bitter) was significantly more common and was correlated with reduced expression of PLCβ2 and Tas1R3 mRNAs. Histological analysis revealed generally preserved TB structure and innervation but with occasional disorganized TBs and abnormal, isolated PLCβ2-positive cells in the epithelium. Our findings suggest long-term taste dysfunction after COVID-19 occurs rarely-more frequently involving PLCβ2-dependent taste qualities-but is not due to wholesale disruption of the taste periphery.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146084427","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Decoding odor responses: universal patterns and individual signatures in psychophysiology using nonlinear models. 解码气味反应：使用非线性模型的心理生理学普遍模式和个体特征。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag009

Tim L Jesgarzewsky, Antonie L Bierling, Ilona Croy

{"title":"Decoding odor responses: universal patterns and individual signatures in psychophysiology using nonlinear models.","authors":"Tim L Jesgarzewsky, Antonie L Bierling, Ilona Croy","doi":"10.1093/chemse/bjag009","DOIUrl":"10.1093/chemse/bjag009","url":null,"abstract":"Olfactory perception is a complex process driven by the chemical properties of odorants and shaped by a multitude of individual factors. As a result, predicting how an individual perceives a given odor remains challenging. We aimed to address this complexity by integrating individual response patterns, odorant properties, and psychophysiological responses into a unified model. Therefore, we tested perceptual dimensions (valence, temperature, and intensity) of 6 perceptually diverse monomolecular odorants with continuous time-series data from psychophysiological measures (respiration, heart rate, electromyography [EMG] corrugator, and EMG zygomaticus) in a sample of 41 participants. By simultaneously accounting for the odorant itself, individual rating tendencies, and both group-level and individual-specific physiological effect patterns in the nonlinear modeling process, we found that while the specific odorant and individual rating tendencies were the primary drivers of perception, the relative contributions varied significantly across perceptual dimensions. The inclusion of physiological signals significantly improved the predictive models, revealing that both generalizable (group-level) and highly individualized psychophysiological response patterns contributed to how an odor was perceived. Examination of the specific effect patterns revealed respiration and EMG corrugator as key group-level predictors for valence and intensity, while significant individual-specific effect patterns varied considerably across the perceptual dimensions. Our findings demonstrate that a comprehensive understanding of olfactory perception requires the consideration of the interplay between stimulus characteristics, idiosyncratic biases, and distinct universal versus person-specific physiological signatures, offering a more nuanced understanding of this sensory experience.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":1.9,"publicationDate":"2026-03-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13016868/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147364366","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Response to Doty 2025, predicting odor from structure is useful. 对Doty 2025的回应，从结构预测气味是有用的。

IF 1.9 4区心理学

Chemical Senses Pub Date : 2026-03-02 DOI: 10.1093/chemse/bjag003

Robert Pellegrino, Emily J Mayhew, Joel D Mainland

引用次数: 0