Weir Elisabeth M, Reed Danielle R, Pepino M Yanina, Veldhuizen Maria G, Hayes John E
Sensory Evaluation Center, United States.
Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, United States.
Food Qual Prefer. 2022 Apr;97:104483. doi: 10.1016/j.foodqual.2021.104483. Epub 2021 Nov 26.
In March 2020, the Global Consortium of Chemosensory Research (GCCR) was founded by chemosensory researchers to address emerging reports of unusual smell and taste dysfunction arising from the SARS-CoV-2 pandemic. Over the next year, the GCCR used a highly collaborative model, along with contemporary Open Science practices, to produce multiple high impact publications on chemosensation and COVID19. This invited manuscript describes the founding of the GCCR, the tools and approaches it used, and a summary of findings to date. These findings are contextualized within a summary of some of the broader insights about chemosensation (smell, taste, and chemesthesis) and COVID19 gained over the last 18 months, including potential mechanisms of loss. Also, it includes a detailed discussion of some current Open Science approaches and practices used by the GCCR to increase transparency, rigor, and reproducibility.
2020年3月，化学感应研究全球联盟（GCCR）由化学感应研究人员创立，以应对严重急性呼吸综合征冠状病毒2（SARS-CoV-2）大流行引发的关于异常嗅觉和味觉功能障碍的新报告。在接下来的一年里，GCCR采用了高度协作的模式以及当代开放科学实践，发表了多篇关于化学感应与2019冠状病毒病（COVID-19）的高影响力出版物。这篇特邀稿件描述了GCCR的创立过程、所使用的工具和方法，以及迄今为止的研究结果总结。这些研究结果置于过去18个月中获得的关于化学感应（嗅觉、味觉和化学感觉）和COVID-19的一些更广泛见解的总结之中，包括丧失的潜在机制。此外，它还详细讨论了GCCR目前为提高透明度、严谨性和可重复性而采用的一些开放科学方法和实践。
