• Ned Tijdschr Tandheelkd · Jan 2013

    Review

    [Oral medicine 3. Anatomy, physiology and diagnostic considerations of taste and smell disorders].

    • A Vissink, H Jager-Wittenaar, A Visser, F K L Spijkervet, R van Weissenbruch, and A van Nieuw Amerongen.
    • Afdeling Kaakchirurgie van het Universitair Medisch Centrum, Groningen. a.vissink@umcg.nl
    • Ned Tijdschr Tandheelkd. 2013 Jan 1; 120 (1): 34-9.

    AbstractTaste and smell perception are closely related. The taste perception is performed by taste buds which can distinguish salt, sour, sweet, bitter, and umami. Moreover, 2,000-4,000 smells can be recognized. Many taste disorders are in fact smell disorders. Saliva affects taste perception because it serves as a solvent for taste substances and as a protecting agent for the taste receptors. Therefore, hyposalivation leads to a reduction in taste perception, in which the concentration of zinc ions and specific proteins in saliva play an important role. In addition, zinc and iron deficiencies may cause diminished taste and smell perception.

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