Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food

Abstract In this study, the role of sex and body weight in the olfactory and gustatory dimensions (pleasantness, intensity, and familiarity) of mullet cured roes, a marine rich-fat food with peculiar sensory attributes, was evaluated. One hundred seventy-seven participants were enrolled. Positive correlations were observed between all food taste and odor dimensions. Women reported a significantly higher odor and taste intensity ratings than men. Multivariate linear regression analyses evidenced that body weight in women was negatively correlated to the food odor and taste pleasantness and positively correlated to odor intensity. These negative correlations were due to different women gustatory performance in relation to body weight. A significantly lower perception of salty and bitter taste was observed in women with a body weight >60 kg compared to those with a body weight ≤60 kg. Our results underline the important role of sex and body weight in the food products sensory evaluation

The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A comparative sensory assessment of different commercial bottarga samples was performed in insect and human models in relation to their lipid composition. The bottarga attractant effect to Ceratitis capitata was assessed by behavioral tests. The subjective odor and taste perception of bottarga samples was investigated in human determining the rate of pleasantness, familiarity, and intensity dimensions using the 7-points Likert-type scale. Bottarga samples showed similar lipid profiles, but differences emerged in total and free fatty acid levels. Significant differences were observed in the attractant effect/acceptability of samples to medflies, negatively correlated to their total and free fatty acids. Insect female exhibited the ability to select among bottarga samples based on their visual and olfactory properties. In the human model, a potential contribution of free fatty acid amount in the pleasantness and familiarity dimensions of taste of bottarga samples was evidenced. Women exhibited a greater ability than men to select bottarga samples based on their better olfactory perception. Our results increase the knowledge about this outstanding product with nutritional and nutraceutical properties

Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia

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

Melatonin ultrastructural localization in mitochondria of human salivary glands

The hormone melatonin was initially believed to be synthesized exclusively by the pineal gland and the enterochromaffin cells, but nowadays its production and distribution were observed in several other tissues and organs. Among others, the ultrastructural localization of melatonin and its receptors has been reported in human salivary glands. In these glands, the fine localization of melatonin in intracellular organelles, above all in mitochondria, remains to be explored comprehensively. Bioptic samples of parotid and submandibular glands were treated to search for melatonin using the immunogold staining method by transmission electron microscopy. Morphometric analysis was applied to micrographs. The results indicated that, both in parotid and submandibular glands mitochondria, a certain melatonin positivity was present. Within glandular cells, melatonin was less retrieved in mitochondria than in secretory granules; however, its presence in this organelle was clearly evident. Inside striated duct cells, melatonin staining in mitochondria was more prominent than in glandular cells. Our data provide an ultrastructural report on the presence of melatonin in mitochondria of human major salivary glands and represent a fundamental prerequisite for a better understanding of the melatonin role in this organelle

Detection and characterization of Rickettsial strains in ticks from Sardinia, Italy

The aim of this study was, firstly, to detect the presence of Rickettsial DNA by PCR and, then, to identify the Rickettsiae species using restriction endonuclease fragment length polymorphism (RFLP) on two amplified genes

Alterations of gustatory sensitivity and taste liking in individuals with blindness or deafness

Food ingestion is crucial for an organism, and eating and drinking are multisensory, complex experiences affected by all functioning modalities. Still, little is known about gustatory perception in blindness and deafness. Empirical studies with this regard have been very scarce and the aim of the current study was to explore whether gustatory compensation may occur like the adjustments observed in other aspects of sensory processing, or if liking of various tastes is affected by blindness or deafness. We hypothesized a decreased gustatory sensitivity and lower liking of all tastes in subjects with hearing disabilities; expected outcomes in the group with blindness were less well justified by the mixed results reported to date. To address the relationship of gustatory sensitivity and taste liking with sensory impairments, we compared the gustatory acuity and liking of bitter, salty, sour and sweet tastes of 100 individuals with blindness and 74 people with deafness with matched control groups without sensory impairments. We found that deafness was associated with lower gustatory sensitivity toward the basic tastes and their decreased likeability, and that blindness predicted an increased sensitivity only towards the salty taste, and just among individuals with an early visual loss. Our results suggest that auditory and visual deficits may undermine food experience and may lead to altered taste liking. Reasons of these outcomes discussed in the current article vary from anatomy to social and economic decisions driving gustatory experience

Qualitative smell/taste disorders as sequelae of acute COVID-19

Background Qualitative smell/taste disorders (such as phantosmia, parosmia, phantogeusia, and parageusia) have not yet been fully characterized in patients who had COVID-19, whereas quantitative disturbances (i.e., reduction/loss of smell/taste) have been widely investigated. Objective To simultaneously assess the presence of both quantitative and qualitative smell/taste dysfunctions in patients who suffered from COVID-19. Methods We enrolled 17 consecutive patients who suffered from COVID-19 over the last 6 months and 21 healthy controls, matched for sex and age. After a negative nasopharyngeal swab, the Sniffin’ Sticks Test and the Taste Strips were used to assess olfactory and taste function, respectively. At the same time, the presence of phantosmia, parosmia, phantogeusia, and parageusia was investigated with a standardized questionnaire. Results Qualitative disturbances of smell and/or taste were found in 6/17 (35.3%) patients. Phantosmia was reported in 2/17 (11.8%) patients and parosmia in 4/17 (23.5%). There were no significant differences in smell test scores between patients who reported phantosmia and/or parosmia and patients who did not. Phantogeusia was described in 3/17 (17.6%) patients, and parageusia was identified in 4/17 (23.5%) patients. All tested patients were normogeusic. Conclusion Around one-third of patients who recover from COVID-19 may have persistent qualitative dysfunction in smell/taste domains. Detection of phantogeusia in long-term COVID-19 patients represents a further novel finding. Further investigation is needed to better characterize the pathophysiology of phantosmia, parosmia, phantogeusia, and parageusia in patients who had COVID-19

EAG responses to pheromone as a tool in the control of population dynamics of the gypsy moth <i>Lymantria dispar</i>

The reproductive programme of the gypsy moth Lymantria dispar L. (Lepidoptera: Lymantriidae), the most important defoliator of Sardinian Quercus suber L. forests, is based on production and release of its sex pheromone (+)disparlure by calling female moths and its perception by conspecific males. The acquisition of information about any factors influencing male sensitivity to this sex attractant may help improve field techniques against this defoliator or possibly provide a basis for predicting where favourable conditions for control of population dynamics will occur. In this respect, the pheromone might be used as a specific tool for olfaction research and to monitor changes in male sensitivity, thus leading to a better control of population

Frequency and Determinants of Olfactory Hallucinations in Parkinson’s Disease Patients

Background: Olfactory dysfunctions and hallucinations are considered common nonmotor symptoms in Parkinson’s disease (PD). Visual and auditory hallucinations are well-known; however, olfactory hallucinations (OHs) are not fully investigated. The aim of this study was to evaluate OHs in PD patients, and their correlation to motor impairment, cognitive abilities, visual and auditory hallucinations, and olfactory and gustatory function. Methods: A sample of 273 patients was enrolled: 141 PD patients (mean age SD: 70.1 9.5 years) and 132 healthy controls (mean age SD: 69.4 9.6 years). In all patients, the following parameters were evaluated: motor symptoms (UPDRSIII), olfactory function, cognitive abilities, and occurrence of OH, gustatory hallucinations (GHs), and visual/auditory hallucinations. Results: OHs were found only in PD patients with a percentage of 11.3%. Among PD patients with OHs, 2.8% also presented GHs. High significant frequencies of females, the presence of visual/auditory hallucinations, and a high mean UPDRS-III score were found in patients with OHs related to patients without them. Binary logistic regression evidenced the presence of visual/auditory hallucinations and sex as main variables predicting the presence of OHs. Conclusions: Our data indicated that OHs occur frequently in PD patients, especially in women, and often concomitant with visual and auditory hallucinations, without any association with olfactory impairment