Taste dysfunction (TD) has been recognised, together with olfactory dysfunction, as a key presenting symptom of COVID-19. The capability to recognise flavours, flavour intensities and aroma characteristics can be highly variable within the same population, as well as potentially diverse between culturally different populations. The aims of this study are to evaluate whether a difference in the types of TD presentation amongst COVID-19 positive subjects can be demonstrated and whether a difference exists between populations of different cultures.
All Keywords
【저자키워드】 COVID-19, survey, rhinology, Taste, taste dysfunction, 【초록키워드】 Symptom, olfactory dysfunction, Population, Characteristics, dysfunction, intensity, cultures, populations, evaluate, demonstrated, presenting, COVID-19 positive subject, 【제목키워드】 subject, country,
【저자키워드】 COVID-19, survey, rhinology, Taste, taste dysfunction, 【초록키워드】 Symptom, olfactory dysfunction, Population, Characteristics, dysfunction, intensity, cultures, populations, evaluate, demonstrated, presenting, COVID-19 positive subject, 【제목키워드】 subject, country,