Lab 34 smell and taste relationship

lab 34 smell and taste relationship

It is frequently asserted that somewhere between 75 and 95 % of what we commonly think of as taste actually comes from the sense of smell. View Lab Report - ch34_ from MEDICAL AS at Kaplan University, Cedar Rapids. Laboratory Exercise 34 Smell and Taste Purpose of the Exercise. It is important to learn about changes in both taste and odor the taste and odor mixtures used for the discrimination experiment in order to explain . of correct answers in each subject for all taste sets, indicated a correlation.

Children with various medical conditions have also been given taste and smell tests.

Taste - Wikipedia

For example, children with advanced chronic kidney disease have scored lower on taste tests than clinical and healthy control children [ 86 ].

Their smell test scores did not differ from the control children, although their smell scores were correlated with their BMIs which were an expressed concern of the authors inasmuch as these children often have loss of appetite and delayed growth. Child survivors of cancer who were assessed more than five years after the end of chemotherapy scored lower on a taste identification test 25 sample taste test but not on a smell test 16 common odorants [ 87 ].

lab 34 smell and taste relationship

Food preferences were also assessed on a item list. Although the children preferred less healthy foods such as flavored drinks, takeaway and snack foods, taste dysfunction and food preferences were not related. It is not clear whether these apparent side effects of cancer therapy on taste dysfunction also affect the actual diet of these children. Potential Underlying Mechanisms Underlying mechanism studies havebeen conducted, most frequently in animal models, although with the increasing use of fMRI and neuro transmitter metabolite testing, central nervous systems have been implicated including the orbito frontal cortex and several neurotransmitter systems, mainly the nor adrenergic, serotonergic and dopaminergic systems [ 8 ].

Although several of the neurodegenerative diseases, e. ADHD and schizophrenia, involved opaminergic pathology, the research on that pathology is lacking, probably because of the complex interactions between the dopaminergic and other neurotransmitter systems i.

Other mechanisms have been explored including damaged olfactory epithelium, aberrant proteins in the olfactory bulb and altered transmission through the primary and secondary olfactory centers and intersensory region of the brain [ 3 ]. Examples of these are neuropathology studies on the olfactory bulb [ 88 ], including studies on Lewy bodies in the olfactory bulb [ 8990 ] and studies showing limited gray matter volume in the right piriform cortex and the right amygdala [ 91 ].

Environmental agents such as herbicides, pesticides, solvents and viruses have also been implicated. Data on the effects of these agents come from large sample studies.

lab 34 smell and taste relationship

Medications can also affect the dopamine system, interfering with the ability to detect olfactory dysfunction. For example, a rat study showed that antipsychotics haloperidol increased dopamine D2 receptors in schizophrenia which were most noticeable in the olfactory tubercle [ 94 ].

Methylphenidate an amphetamine-like drug commonly used by those with ADHD has been noted to increase dopamine transporter inhibition in mice [ 95 ]. This effect could explain the mixed findings on olfactory dysfunction in children with ADHD. Odor discrimination deficits have been noted in mice who are lacking the dopamine transporter [ 98 ]. However, giving a dopamine agonist to rats has enhanced their odor detection performance [ 99 ], although these effects were weak,and there is no evidence that these findings would generalize to humans.

Some have noted positive effects of estradiol on induced smell dysfunction in rats [ 39 ]. Others have reported that anti-inflammatory medicationssuch as methylprednisolone are effective [ 9 ]. The psychosocial stress that reduces serotonin also influences odor detection [ ]. Massage therapy and similar treatments like acupuncture and progressive muscle relaxation have been noted to increase serotonin and dopamine, two systems that have been implicated in olfactory impairment [ ].

The positive effects of massage therapy have been especially noted following moderate pressure massage and attributed to the stimulation of pressure receptors and enhanced vagal activity [ ].

Battle of the Senses: Taste Versus Smell

Repetitive trans cranial magnetic stimulation has also been assessed for its effects on smell and taste dysfunction [ ]. In this study both taste and smell acuity were improved in 88 percent of the patients, although repeated sessions were necessary to achieve these effects.

Acupuncture has been assessed for its effects on olfactory function [ ]. In this placebo-controlled, randomized trial, acupuncture laser needle enhanced olfactory sensitivity lowered olfactory detection thresholds in healthy subjects even though half the subjects were skeptical about the treatment.

Nonetheless, the stimulation of pressure receptors by acupuncture, as in massage therapy, might be expected to have positive effects on sensory functioning. The UPSIT as well as several other abbreviated, less expensive and more culturally appropriate forms of the olfactory test have had high sensitivity and specificity ratings and they have been highly correlated.

They are easy to administer and inexpensive especially the latest peanut butter identification test even though they are difficult to compare and to meta-analyze because of the different odorants used, the different cognitive demands made by the tests and the cross-cultural differences noted.

Smell and Taste Dysfunction as Early Markers for Neurodegenerative and Neuropsychiatric Diseases

Comorbid sensory dysfunction is also probable given the interacting nervous systems. Research that assessesmultiple senses may further enhance the identification of early markers of these diseases, e. Studies on comorbid sensory dysfunction have been limited. For example, taste research, as already mentioned, has been limited possibly because it is more expensive to assess and, except for ratings of pleasantness, can be more aversive for participants.

And, the assessment of pain is more difficult for human subjects forethical reasons, except for some limited assessments, for example, thresholds of different pressure points with a dolorimeter. Making differential diagnoses is increasingly a problem as these sensory dysfunctions are associated with increasing numbers of neurodegenerative and neuropsychiatric conditions.

The treatment literature has been primarily limited to animal models, and the human treatment research has not been blinded, let alone double-blinded. Treatments have not been compared and effective treatment studies have not been replicated. The treatment literature is far less developed than the literature on the use of olfactory identification tests as early biomarkers of neurodegenerative and neuropsychiatric diseases. The purpose of identifying early biomarkers is to be able to identify those at risk for the development of the diseases and to then provide preventive interventions.

lab 34 smell and taste relationship

Having documented olfactory dysfunction might naturally lead to olfactory training [ ], but these training needs to be replicated and compared with other treatments using randomized trials and at least blind assignment to groups. Anti-inflammatory medications may be promising inasmuch as they have been effective in the animal model. Having shown that dopamine and serotonin deficits are associated with olfactory dysfunction may lead to the use of agonists, although at least in two studies [ 897 ],agonists have not been effective for the olfactory dysfunction as they had been for motor impairment.

A further consideration is the target intervention groups and whether they should have multiple risk factors including being the first-degree relatives of those who have the disease and having tested positive for anosmia or at least hyposmia. Identifying early biomarkers for neurodegenerative and neuropsychiatric diseases may be a moot process ifthere are no effective preventive interventions. Although olfactory testing has identified several neurodegenerative and neuropsychiatric diseases, the intervention literature is lacking, and it is not clear whether different preventive interventions may need to be tailored to different diseases.

lab 34 smell and taste relationship

Potential future directions are suggested by the current limitations of the literature. More replications are needed, using the same olfactory assessments and including the same odorants. More research is needed on central olfactory problems like discrimination and memory and peripheral problems like sensory threshold.

Research on multiple senses is needed to more accurately differentiate the at-risk disease that close relatives may ultimately experience. Cost-effective tests like the UPSIT need to be developed for the other senses so that comorbidities can be identified. Having multiple reliable early sense biomarkers may help with differential diagnoses and with designing protocols for preventive interventions.

Taste and Smell

Studies are needed on the relationships between the senses biomarkers like olfactory dysfunction and the motor signs of the different diseases, e. Little is known about the relationships between the early sensory and motor biomarkers.

Olfaction - Wikipedia

Additional research is needed on the interactions between the neurotransmitter systems. In the interim, at least those who are at risk by virtue of being first- degree relatives can be tested with these cost-effective reliablesensory tests. Acknowledgements I would like to thank all the adults and mothers and infants who participated in our studies and most especially my colleagues who collaborated on them. You might need to read it out to them once more so they can pick one of the flavors.

Write down the volunteer's response in your data table for example: Pea, banana, carrot etc. Drinking a sip of water helps cleansing the taste buds in between samples. Use fresh spoons every time that you give your volunteer a food sample.

Once one volunteer finishes all your samples, thank your volunteer and start the same experiment with your next volunteer. Remember to use fresh spoons and a fresh glass of water. Analyzing Your Data Once all your volunteers have completed the taste test, take your data table with all their responses. Circle the responses that accurately match the food's real identity correct responses.

Did the volunteers' responses match the real food identity more often in test samples or in control samples? Count the total number of correct responses for food samples with extra scents and the total number of correct responses in your control samples without extra scent. Make a bar graph from your results that reads "food with smell sample" and "food with no smell sample" on the x-axis and shows the number of correct responses for each on the y-axis.

Do you see any differences in the total number of correct responses between test samples and control samples? What does your result tell you about the influence of smells on the taste of food? To find out which sense taste or smell is more important for food flavor, look at your data table and compare the volunteers' responses for the same food in test samples with extra smell and control samples.

lab 34 smell and taste relationship

Do this for each food that you had in your experiment. For all your test samples, separately count the number of responses that matched the food sample "taste match"and the smell sample "smell match". If a response did not match either of them, count them as "no match.

Note that in this case you will only have "match" and "no match" responses. Make a bar graph and on the x-axis show "food with smell sample - taste match," "food with smell sample - smell match," "food with smell sample - no match," "food with no smell sample - match," and "food with no smell sample - no match.

Is one category much larger than the other? Looking at the results on your graph, can you answer the question about which sense wins the food flavor battle? Why do you think this is the case and how could that knowledge help enhance the flavor of foods? What other information can you deduct from your data? Can you find one scent that dominated all the tastes? Or was there one food taste that dominated all the scents? Are sweet smells more prominent than or more subtle than other smells?

If you like this project, you might enjoy exploring these related careers: Food Scientist or Technologist There is a fraction of the world's population that doesn't have enough to eat or doesn't have access to food that is nutritionally rich.

Food scientists or technologists work to find new sources of food that have the right nutrition levels and that are safe for human consumption. In fact, our nation's food supply depends on food scientists and technologists that test and develop foods that meet and exceed government food safety standards. If you are interested in combining biology, chemistry, and the knowledge that you are helping people, then a career as a food scientist or technologist could be a great choice for you!

Read more Food Science Technician Good taste, texture, quality, and safety are all very important in the food industry.

Food science technicians test and catalog the physical and chemical properties of food to help ensure these aspects. Read more Dietitian or Nutritionist Ever wondered who plans the school lunch, food for patients at a hospital, or the meals for athletes at the Olympics? The answer is dietitians and nutritionists! A dietitian or nutritionist's job is to supervise the planning and preparation of meals to ensure that people—like students, patients, and athletes—are getting the right foods to make them as healthy and as strong as possible.

Some dietitians and nutritionists also work to educate people about good food choices so they can cook and eat their own healthy meals. Read more Neurologist Each time your heart beats, or you breathe, think, dream, smell, see, move, laugh, read, remember, write, or feel something, you are using your nervous system. The nervous system includes your brain, spinal cord, and a huge network of nerves that make electrical connections all over your body. Neurologists are the medical doctors who diagnose and treat problems with the nervous system.

They work to restore health to an essential system in the body. Try to create new combinations with different foods and another variety of smells you can even make your own, such as garlic oil or lemon scent.