Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia.
Nutrients
; 14(23)2022 Nov 23.
Article
in English
| MEDLINE | ID: covidwho-2123775
ABSTRACT
Herbs and spices represent a possibility for the improvement of anosmia and ageusia. In this work we evaluated the role of Mediterranean aromatic herbs and spices in the salty taste perception of patients with hyposmia compared to healthy controls. To this goal, the salty taste perception in response to pure salt and different types of commercial flavored sea salt was assessed in patients with hyposmia, with or without a post-acute coronavirus syndrome, and healthy controls. Myrtle berries and leaves, a mixture of Mediterranean herbs and plants such as helichrysum, rosemary, liquorice, fennel seeds and myrtle leaves, oranges and saffron were used as salt flavoring ingredients. Differences in gustatory perception between 57 patients with hyposmia and 91 controls were evaluated considering the rate of the gustatory dimensions of pleasantness, intensity, and familiarity, using a 7-point hedonic Likert-type scale. At a dose of 0.04 g/mL, saline solutions of flavored salts, with an average 15% less NaCl, were perceived by patients with hyposmia as equally intense but less familiar than pure salt solution, with similar scores in the pleasantness dimension. Our study highlighted the central role of Mediterranean aromatic plants in the enhancement of salty perception in patients with hyposmia.
Keywords
Full text:
Available
Collection:
International databases
Database:
MEDLINE
Main subject:
Spices
/
Ageusia
Type of study:
Experimental Studies
/
Prognostic study
Topics:
Long Covid
/
Traditional medicine
Limits:
Humans
Language:
English
Year:
2022
Document Type:
Article
Affiliation country:
Nu14234976
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