Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SS 554, Km 4.5, 09042 Monserrato, Italy.
Nutrients. 2022 Nov 23;14(23):4976. doi: 10.3390/nu14234976.
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.
草药和香料代表了改善嗅觉丧失和味觉丧失的可能性。在这项工作中，我们评估了地中海芳香草药和香料在嗅觉减退患者咸味感知中的作用，将其与健康对照组进行了比较。为此，我们评估了嗅觉减退患者（伴有或不伴有急性冠状病毒综合征）和健康对照组对纯盐和不同类型商业调味海盐的咸味感知。桃金娘浆果和叶子、一种由迷迭香、薰衣草、甘草、茴香籽和桃金娘叶子等地中海植物和草药组成的混合物、橙子和藏红花被用作盐的调味成分。使用 7 分愉悦性 Likert 量表评估了 57 名嗅觉减退患者和 91 名对照组之间味觉感知的差异，考虑了味觉维度的愉悦度、强度和熟悉度的比率。在 0.04 g/mL 的剂量下，含调味盐的盐水溶液（平均 NaCl 含量少 15%）被嗅觉减退患者感知为与纯盐水溶液同样强烈但不太熟悉，愉悦度维度的评分相似。我们的研究强调了地中海芳香植物在增强嗅觉减退患者咸味感知方面的核心作用。
