ArticleNutrients2022
Role of Aromatic Herbs and Spices in Salty Perception of Patients with Hyposmia.
Article in Nutrients, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Trial
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Sensory Perception of Six Essential Oils in Humans andMolecules (Basel, Switzerland) · 2026Article
- Article
- Chemical Characterization, Sensory Evaluation, and Biological Activity in Neuronal Cells of Essential Oils (Rose, Eucalyptus, Lemon, and Clove) Used for Olfactory Training.Molecules (Basel, Switzerland) · 2025Article
- Sodium Reduction Through Sensory Interactions With NaCl: Strategies and Underlying Mechanisms.Food science & nutrition · 2025Review
- Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken.International journal of food science · 2025Article
- Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization.Nutrients · 2024Article
- Article
- Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.Nutrients · 2023Article
- Study the Effect of an Innovative Educational Program Promoting Healthy Food Habits on Eating Disorders, Mediterranean Diet Adherence and Body Composition in University Students.Healthcare (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
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Abstract
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.
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