Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization
Myrtle aromatization increased the number of significant correlations between odor and the taste dimensions of the vinegar in controls and in patients with hyposmia in a different manner.
Authors
- Antonella Rosa (ORCID: https://orcid.org/0000-0003-0939-9364)
- Carla Masala (ORCID: https://orcid.org/0000-0001-5272-8421)
- Paolo Solla (ORCID: https://orcid.org/0000-0002-2982-0665)
- Francesco Loy (ORCID: https://orcid.org/0000-0002-6600-3883)
- Ilenia Pinna (ORCID: https://orcid.org/0000-0002-5382-6717)
Institutions
- University of Sassari (IT)
- University of Cagliari (IT)
Publication Details
- Journal
- Nutrients
- Published
- 2024-12-30
- DOI
- https://doi.org/10.3390/nu17010105
- Primary Topic
- Olfactory and Sensory Function Studies
- Type
- article
- Field-Weighted Citation Impact
- 0.00