Insights into the molecular triggers of parosmia based on gas chromatography olfactometry

Abstract

Plain language summary During the recovery from smell loss, caused by infection or injury, sometimes certain smells can become revolting – a condition called parosmia. We used a technique that separates out the chemicals that make up the smell of instant coffee and let several people with parosmia after infection smell them one at a time. Most of these people picked out the same chemicals as smelling disgusting and setting off their parosmia. These chemicals are known to have strong smells to humans and can be grouped into four classes based on their chemical shape and the elements they contain. These findings help in the understanding of what chemical compounds trigger parosmia, which may help in developing diagnostics and therapies for this condition in the future.