Smell loss became the cardinal symptom of COVID-19 early in the pandemic and has ignited research on how smell and taste function. An international study led by the Global Consortium for Chemosensory Research (GCCR) and the Monell Chemical Senses Center has separated taste from smell in people with COVID-19, demonstrating in a large and diverse group of more than 10,000 people that taste, independent of smell, is also greatly impacted by COVID. The team recently published their findings in Chemical Senses.
Of the 10,918 participants who completed the"GCCR Smell-and-Taste Check," a simple, non-invasive, self-administered test to track the acuity of the chemical senses, 3,356 were COVID-positive and 602 were COVID-negative.
The most important finding was the ability to separate taste from smell through the use of salt and sugar, stimuli with no olfactory component, to show that the intensity of pure taste stimuli was reduced in people with COVID, compared with those without COVID or symptoms of other respiratory illnesses. These results are significant in that they support the hypothesis that COVID-19 affects taste perception independent of smell in a large and global sample.
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