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A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients

A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients INTRODUCTIONThe smell is a crucial human sense (Walliczek‐Dworschak & Hummel, 2017): it is important for the detection of potential harms in the environment such as smoke, fire, toxic chemicals, and also spoiled foods (Santos, Reiter, DiNardo, & Costanzo, 2004); olfaction is also important for the enjoyment of eating and drinking, as it is assumed that approximately 80% of the flavor information of a tasty meal is transmitted through retro‐nasal olfaction (Murphy, Cain, & Bartoshuk, 1977); the ability to recognize odors is also linked to well‐being (Croy, Nordin, & Hummel, 2014). The estimated prevalence for smell impairment in the general population was in the range of 15–20% (T. Hummel et al., 2016; Liu, Zong, Doty, & Sun, 2016), before the COVID‐19 outbreak. Considering the high spreading of SARS‐CoV‐2 infection world‐wide, COVID‐19 is expected to significantly contribute to the overall burden of olfactory impairment in the next future (Boscolo‐Rizzo et al., 2021). In this context, assessment of olfactory function becomes especially important. However, self‐ratings of olfactory and gustatory function are commonly known to be inaccurate (Philpott, Wolstenholme, Goodenough, Clark, & Murty, 2006). On a less‐biased level the Sniffin’ Sticks test suite is an established tool in the assessment of olfactory function. It consists of three tests involving sets of http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Sensory Studies Wiley

A Bayesian adaptive algorithm (QUEST) to estimate olfactory threshold in hyposmic patients

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References (35)

Publisher
Wiley
Copyright
© 2022 Wiley Periodicals LLC.
ISSN
0887-8250
eISSN
1745-459X
DOI
10.1111/joss.12769
Publisher site
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Abstract

INTRODUCTIONThe smell is a crucial human sense (Walliczek‐Dworschak & Hummel, 2017): it is important for the detection of potential harms in the environment such as smoke, fire, toxic chemicals, and also spoiled foods (Santos, Reiter, DiNardo, & Costanzo, 2004); olfaction is also important for the enjoyment of eating and drinking, as it is assumed that approximately 80% of the flavor information of a tasty meal is transmitted through retro‐nasal olfaction (Murphy, Cain, & Bartoshuk, 1977); the ability to recognize odors is also linked to well‐being (Croy, Nordin, & Hummel, 2014). The estimated prevalence for smell impairment in the general population was in the range of 15–20% (T. Hummel et al., 2016; Liu, Zong, Doty, & Sun, 2016), before the COVID‐19 outbreak. Considering the high spreading of SARS‐CoV‐2 infection world‐wide, COVID‐19 is expected to significantly contribute to the overall burden of olfactory impairment in the next future (Boscolo‐Rizzo et al., 2021). In this context, assessment of olfactory function becomes especially important. However, self‐ratings of olfactory and gustatory function are commonly known to be inaccurate (Philpott, Wolstenholme, Goodenough, Clark, & Murty, 2006). On a less‐biased level the Sniffin’ Sticks test suite is an established tool in the assessment of olfactory function. It consists of three tests involving sets of

Journal

Journal of Sensory Studies – Wiley

Published: Oct 1, 2022

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