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Bioflavour 2022 - Biotechnology of Flavours, Fragrances, and Functional Ingredients.
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Institute of Food Chemistry and Food Biotechnology and Institute of Organic Chemistry, Justus Liebig University Giessen, Heinrich-Buff-Ring 17, 35392 Giessen, Germany.
Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?
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Laboratory of Bioflavours and Bioactive Compounds, Department of Food Science, Faculty of Food Engineering, University of Campinas, 13083-862, Campinas, SP, Brazil.
Background: Recently, anosmia and ageusia (and their variations) have been reported as frequent symptoms of COVID-19. Olfactory and gustatory stimuli are essential in the perception and pleasure of eating. Disorders in sensory perception may influence appetite and the intake of necessary nutrients when recovering from COVID-19.
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