Labeled Hedonic Scale for the Evaluation of Sensory Perception and Acceptance of an Aromatic Myrtle Bitter Liqueur in Consumers with Chemosensory Deficits

Spices and herbs improve sensory perception and acceptance of foods in subjects with chemosensory deficits. Our study demonstrated that aromatic spices/herbs greatly influenced the sensory perception of an aromatic myrtle bitter liqueur (Mirtamaro) in consumers with olfactory and gustatory deficits. Mirtamaro was obtained by infusion of myrtle leaves/berries and a blend of Mediterranean herbs/plants. We initially evaluated differences in gustatory and olfactory perception of pure stimuli in controls (n = 158), subjects with hyposmia (n = 111 participants), and hypogeusia (n = 34). Subjects with hyposmia and hypogeusia showed a marked reduction in odor threshold, discrimination, and identification, while a noticeable compromise in the perception of basic taste modalities (bitter, salty, sour, and sweet) was detected in participants with hypogeusia. Then, in a subpopulation (n = 111) we evaluated differences in the perception of odor and taste pleasantness, intensity, and familiarity of Mirtoamaro. No significant differences emerged, by a labeled hedonic Likert-type scale, in the perception of Mirtamaro odor and taste in subjects with hyposmia and hypogeusia compared to controls. All groups described similar bitter liqueur sensory attributes, qualifying the use of aromatic herbs/plants as a strategy to enhance sensory perception and acceptance of foods in subjects with chemosensory deficits.