PloS one · 2026
Crossmodal influences on food perception in those with smell and taste disorders: A preliminary study.
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Stafford Lorenzo D, Morris Abigail, Boak Duncan, Philpott Carl
Аннотация
OBJECTIVES: Individuals living with Smell and Taste Disorders (SATDs) have a reduced quality of life in a number of different ways with one central factor being their inability to appreciate food flavour and thereby have a less fulfilling eating experience. Separately, it has been demonstrated that the perception of food can be influenced by senses beyond smell and taste. The aim of the current study was therefore to explore whether altering the way in which food is presented, influences its perception for those with SATDs.
METHODS: Participants (n = 33) who self-identified as living with smell loss, completed a standardised olfactory threshold test, followed by a food taste test where different foods were consumed in three different modalities (Vision-colour, Shape-food shape, Sound-music mood) and ratings made on hedonic and sensory dimensions. We also measured the impact of smell loss using the Olfactory Disorders Questionnaire (ODQ).
RESULTS: Within each modality, we found no clear evidence for contrasts in hedonic and sensory ratings, when food was presented differently. In contrast, the qualitative findings revealed that since losing their sense of smell, the most common practice for individuals to make eating food more enjoyable was the use of different food texture and additional herbs/spices.
CONCLUSION: As far as we are aware, this is the first study to examine whether food experience for those with SATDs can be influenced by using different modalities. The findings revealed a difference between the quantitative and qualitative data which suggests that more carefully designed studies are needed to detect effects.
METHODS: Participants (n = 33) who self-identified as living with smell loss, completed a standardised olfactory threshold test, followed by a food taste test where different foods were consumed in three different modalities (Vision-colour, Shape-food shape, Sound-music mood) and ratings made on hedonic and sensory dimensions. We also measured the impact of smell loss using the Olfactory Disorders Questionnaire (ODQ).
RESULTS: Within each modality, we found no clear evidence for contrasts in hedonic and sensory ratings, when food was presented differently. In contrast, the qualitative findings revealed that since losing their sense of smell, the most common practice for individuals to make eating food more enjoyable was the use of different food texture and additional herbs/spices.
CONCLUSION: As far as we are aware, this is the first study to examine whether food experience for those with SATDs can be influenced by using different modalities. The findings revealed a difference between the quantitative and qualitative data which suggests that more carefully designed studies are needed to detect effects.