Table 5 Chemosensory features of the PAC (Psychophysical Assessment of Chemosensory impairment) cohort (N = 50) at the three timepoints: acute infection, neurosensorial evaluation, phone-call interview.
Chemosensory features | Acute infection | Chemosensory evaluation | Phone-call interview |
|---|---|---|---|
Olfactory impairment | |||
Smell impairment reported | 48 (96.0%) | 49 (98.0%) | 36 (73.5%) |
Parosmia | 10 (20.0%) | 23 (47.9%) | 18 (36.7%) |
Phantosmia | 9 (18.0%) | 9 (18.0%) | 17 (34.7%) |
Parosmia and Phantosmia | 5 (10.0%) | 6 (12.5%) | 11 (22.4%) |
Parosmia or Phantosmia | 14 (28.0%) | 26 (53.1%) | 24 (49.0%) |
SSET assessment | |||
Anosmia | NA | 9 (18.0%) | NA |
Hyposmia | NA | 24 (48.0%) | NA |
Normosmia | NA | 17 (34.0%) | NA |
Patients with normosmia experiencing qualitative disorders | |||
Parosmia | NA | 6 (6/17, 35.3%) | NA |
Phantosmia | NA | 2 (2/17, 11.8%) | NA |
Parosmia and Phantosmia | NA | 2 (2/17, 11.8%) | NA |
Parosmia or Phantosmia | NA | 6 (6/17, 35.3%) | NA |
Gustatory impairment | |||
Taste impairment reported | 45 (90.0%) | 38 (76.0%) | 26 (53.1%) |
Parageusia | 9 (18.4%) | 25 (50.0%) | 14 (28.6%) |
Phantogeusia | 5 (10.2%) | 8 (16.3%) | 5 (10.2%) |
Parageusia and Phantogeusia | 2 (4.2%) | 5 (10.2%) | 2 (4.1%) |
Parageusia or Phantogeusia | 12 (25.0%) | 28 (56.0%) | 17 (34.7%) |
Sweet taste impairment | NA | 27 (54.0%) | 21 (42.0%) |
Bitter taste impairment | NA | 23 (46.0%) | 21 (42.0%) |
Salty taste impairment | NA | 30 (60.0%) | 23 (46.0%) |
Sour taste impairment | NA | 24 (48.0%) | 22 (44.0%) |
Umami taste impairment | NA | 10 (23.8%) | 8 (20.5%) |
TST assessment | |||
Hypogeusia | NA | 14 (28.0%) | NA |
Normogeusia | NA | 36 (72.0%) | NA |
Sweet taste impairment | NA | 2 (4.0%) | NA |
Bitter taste impairment | NA | 8 (16.0%) | NA |
Salty taste impairment | NA | 2 (4.0%) | NA |
Sour taste impairment | NA | 5 (10.0%) | NA |
Patients with normogeusia experiencing qualitative disorders | |||
Parageusia | NA | 18 (18/36, 50.0%) | NA |
Phantogeusia | NA | 3 (3/36, 8.0%) | NA |
Parageusia and phantogeusia | NA | 2 (2/36, 5.6%) | NA |
Parageusia or phantogeusia | NA | 19 (19/36, 52.8%) | NA |
Sweet taste impairment | NA | 0 (0.0%) | NA |
Bitter taste impairment | NA | 0 (0.0%) | NA |
Salty taste impairment | NA | 0 (0.0%) | NA |
Sour taste impairment | NA | 0 (0.0%) | NA |
Umami taste impairment | NA | 6 (6/36, 16.7%) | NA |
Nasal chemesthesis | |||
Nasal chemesthesis deficit reported | 38 (76.0%) | 6 (12.0%) | NA |
Air flux | 8 (16.0%) | 0 (0.0%) | NA |
Air temperature | 9 (18.0%) | 1 (2.0%) | NA |
Spicy food | 18 (36.0%) | 6 (12.0%) | NA |
Nasal congestion | 26 (52.0%) | 0 (0.0%) | NA |
Oral chemesthesis | |||
Oral chemesthesis deficit reported | 14 (28.0%) | 5 (10.0%) | NA |
Food temperature | 0 (0.0%) | 0 (0.0%) | NA |
Food texture | 0 (0.0%) | 0 (0.0%) | NA |
Spicy food | 14 (28.0%) | 4 (8.0%) | NA |
Fizzy drinks | 1 (2.0%) | 1 (2.0%) | NA |
Olfactory training information, at phone-call interview | |||
Patients involved in olfactory training | NA | 40 (81.6%) | NA |
Patients who completed olfactory training | NA | NA | 20 (20/40, 50%) |
Smell impairment reported | NA | NA | 15 (15/20, 75%) |
Parosmia | NA | NA | 11 (11/20, 55%) |
Phantosmia | NA | NA | 8 (8/20, 40%) |
Parosmia and Phantosmia | NA | NA | 6 (6/20, 30%) |
