Development of a novel approach to characterize human chemosensory perception

项目摘要 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，因为它们被严重低估了。 于二零二零年初，本集团与COVID-19有关的化学感受器丧失。最近开发的蒙乃尔风味测验 (MFQ)通过实现全面客观的测量，直接解决这些关键缺陷 化学感觉（嗅觉，味觉和化学感觉），并可在全国范围内分销。 作为一种可访问的测试，MFQ可以捕获更具代表性的样本， 受地理或物流限制，它使人们能够监测他们的味道和气味， 在方便自己的家的能力。为了解决化学感受能力的复杂性， MFQ旨在弥合化学感觉变化与喜欢更好的治疗之间的差距。 了解化学感觉功能障碍对整体饮食质量的影响。本建议旨在（a） 部署MFQ以表征化学感觉功能障碍的亚型（例如，那些患有共同- 由于COVID-19而发生化学感觉功能障碍）和（B）评估 对照化学感觉的标准化测量，自我管理MFQ。我将向 在四个单独的组群中的化学感觉能力，它们的化学感觉能力不同（例如，损失 嗅觉或味觉丧失），并将化学感觉感知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传感器的靶向干预措施， 紊乱目标II将比较执行模式（自我管理）之间MFQ的可靠性 vs.面对面），跨时间（2周间隔），并根据气味的标准化测量对其进行验证 和味道。直接与NIDCD优先领域#1的口味和口味计划保持一致 （了解正常功能;开发测量味觉和嗅觉的工具）， 该项目将导致一个适应性强而全面的测试，以捕捉复杂的口味变化， 嗅觉和化学知觉。生物医学专业相应的培养计划 这项研究支持了我的长期研究目标，即了解独特的个体化学感受器， 经验以及它如何影响食物的感知并有助于生活质量。

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.