Development of a novel approach to characterize human chemosensory perception

项目总结 SARS-CoV-2大流行提高了公众对化学感官重要性的认识， 并强调需要更好的临床工具来测试它们，因为严重低估了 2020年初与新冠肺炎相关的化学感觉损失。最近开发的Monell风味测验 (MFQ)通过启用全面的目标衡量直接解决这些关键缺陷 化学感官(嗅觉、味觉和化学合成)的最新产品，可在全国范围内销售。 作为一种可访问的测试，MFQ可以捕获更具代表性的样本-不再 受地理或物流的限制，它使人们能够监测他们的味道和气味 有能力在方便自己的家。为了解决化学传感能力的复杂性， MFQ的设计是为了弥合化学感觉变化和对更好的 了解化学感觉障碍对整体饮食质量的影响。这项建议旨在(A) 部署MFQ以表征化学感觉功能障碍的亚型(例如，患有 发生新冠肺炎引起的化学感觉障碍)和(B)评估A 自我管理的MFQ与标准化的化学检测措施相抵触。Aim我将发表演讲 四个独立队列中的化学感觉能力，它们的化学感觉能力不同(例如，丧失 气味或味觉丧失)，并将化学感官知觉和喜好与整体饮食健康联系起来；这 信息可以帮助下游开发针对复杂化学感觉的靶向干预 精神错乱。AIM II将比较不同执行模式(自我管理)的MFQ的可靠性 与面对面相比)，跨时间(2周间隔)，并对照标准化的气味测量进行验证 和品味。直接与品味和气味计划中的NIDCD优先领域#1保持一致 (了解正常功能；开发测量味觉和嗅觉的工具)，这一数据 该项目将导致一种适应性强但全面的测试，以捕获口味和 嗅觉，以及化学知觉。与之相适应的生物医学培训计划 研究支持了我的长期研究目标，即了解独特的个体化学感觉 体验以及它如何影响对食物的感知和对生活质量的贡献。

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.