Most Recent Findings |
| Nov 2021 | Why It Is Necessary to Measure All Taste Qualities to Evaluate Taste Function in Normal Subjects and In Patients with Taste Loss (Hypoguesia) There are at least four basic taste qualities — salt, sweet, sour and bitter. There may be others but these four are the major taste qualities reflective of normal function. Full Story |
| Oct 2021 | Smell Responses to Hyposmia Treatment are Nonlinear We have used four odors in the Henkin test to measure smell function. These odors are pyridine (pungent), nitrobenzene (sweet, almond-like), thiophene (putrid, petroleum-like) and amyl acetate (banana oil). Full Story |
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