Development of a novel approach to characterize human chemosensory perception

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PROJECT SUMMARY The SARS-CoV-2 pandemic has raised public awareness of the importance of the chemical senses, and highlighted the need for better clinical tools to test them due to the significant underestimation of chemosensory loss related to COVID-19 in early 2020. The recently developed Monell Flavor Quiz (MFQ) directly addresses these key deficiencies by enabling comprehensive objective measurement of chemosensation (smell, taste, and chemesthesis) and is available for nationwide distribution. Developed as an accessible test, the MFQ can capture a more representative sample—no longer limited by geographical or logistical constraints, it enables people to monitor their taste and smell ability in the convenience of their own home. To address the complexity in chemosensory ability, the MFQ is designed to bridge the gap between changes in chemosensation and liking to better understand effects of chemosensory dysfunction on overall dietary quality. This proposal aims to (a) deploy the MFQ to characterize subtypes of chemosensory dysfunction (e.g., those suffering from co- occurring chemosensory dysfunction due to COVID-19) and (b) assess the reliability and validity of a self-administered MFQ against standardized measures of chemosensation. Aim I will address chemosensation ability in four separate cohorts, differing in their chemosensory ability (e.g., loss of smell or loss of taste), and link chemosensory perception and liking to overall diet healthiness; this information can aid in downstream development of targeted interventions for complex chemosensory disorders. Aim II will compare the reliability of the MFQ across modes of execution (self-administered vs. in-person), across time (2-week lapse), and validate it against standardized measures of smell and taste. Directly in alignment with NIDCD Priority Area # 1 in the Taste and Smell Program (understanding normal function; developing tools to measure taste and smell), the data from this project will lead to an adaptable yet comprehensive test to capture complex variations in taste and smell perception, as well as chemesthetic perception. The corresponding training plan in biomedical research supports my long-term research goal to understand the unique individual chemosensory experience and how it affects the perception of food and contributes to quality of life.