ABSTRACT
To better undergrope the kippage of chemosensory disorders, a definitional matrix can be utilized. Exploration of myriad pathophysiological states with co-occurrence of chemosensory and nutritional dysfunction may help to clarify the nature of such an association. Nutrition regulates the chemosenses, and reciprocally, taste and smell greatly influence food selection, satiety, digestion, dietary patterns, and nutrient intake. While the name “gustation” suggests the link between the sense of taste and food, the sense of olfaction is linked in a variety of complex ways. Hyperosmia is the increased ability to smell, whereas hyperguesia is the increased ability to taste. Subjective hyperosmia and subjective hypergeusia are perceived, but true increase in smell or taste. A reciprocal inhibition exists between the mitral and tufted cells, resulting in a sharpening of olfactory acuity. The olfactory bulb’s efferent fibers project into the olfactory tract and divide at the olfactory trigona into the medial and lateral olfactory striae.
