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Introduction: The importance of an olfactory assessment of individuals with neurological diseases has attracted attention. Cerebrovascular disease is one of the most common diseases in Japan, but there are few reports on olfaction in patients with stroke. Herein we examined olfaction in patients with stroke. Methods: We assessed 50 patients hospitalized for neurorehabilitation after stroke. For the assessment of olfaction, the dual tests known as the T&T olfactometry (T&T) test and the odor identification Open Essence (OE) test were administered. Since the OE test was introduced only recently in Japan, 100 healthy volunteers participated to provide OE data as the control group. We analyzed the patients' T&T and OE data and the controls' OE data, and we investigated the relationship between the olfaction data and the patients' stroke-induced lesion areas. Results: None of the patients reported experiencing inconvenience due to olfactory loss, although we classified 45 (90%) patients as hyposmic or anosmic based on their identification thresholds on the T&T test as well as their significantly low OE scores compared to the control data. However, the patients' perception thresholds on the T&T test were in the normal range. Brain computed tomography examination data revealed that odor identification was not impaired in about half of the 23 patients with a putamen-thalamus lesion. In addition, our correlation analysis of each odorant in the OE test indicated that six of the 12 odorants are sufficient for olfactory assessments. Conclusions: The results of the dual olfactory tests revealed that patients with stroke showed impaired odor identification but intact odor perception. It is possible that the direct pathway from the piriform cortex to the orbitofrontal cortex is essential for odor identification. Implications: Because of their normal odor perception, most patients with stroke are not aware of their impaired odor identification. A set of six of the 12 odorants used in the OE test is capable of representing the total OE score, and its use will save time for olfactory tests in clinical assessments. [ABSTRACT FROM AUTHOR]

Background. We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation. Objectives. We investigated whether odor components contained in seasonings could facilitate the human motor system and the specificity of this effect. Methods. The subjects were 72 healthy adults, randomly assigned to a water exposure group, a phenylethyl alcohol (PEA, pleasant rose-like odor) exposure group, and a Japanese soy sauce (Koikuchi Shoyu) exposure group (n=24 each). The subjects' olfactory sense was stimulated by their sniffing of three different test tubes containing 5 ml of water, PEA, or Japanese soy sauce for 20 sec while they were seated. The modified Functional Reach Test (mFRT), which mimics a functional activity that is required in daily living and assesses a reliable measure of sitting balance, was performed prior to and immediately after the sniffing. Results. Sniffing the soy sauce increased the subjects' mFRT scores. This facilitation effect was odorant-specific and was absent when the subjects were presented with water or PEA. Conclusions. Cooking interventions are aimed at improving tool-handling skills such as using knives and chopsticks. The results indicate that treatment interventions using odors of seasonings would be effective for improving subjects' physical functions. [ABSTRACT FROM AUTHOR]

Abstract: Objective: In the United States and European countries, the University of Pennsylvania Smell Identification Test (UPSIT), the Quick Smell Identification Test (Q-SIT), a shorter version of the UPSIT, and “Sniffin’ Sticks” are widely used for testing olfaction. The odor stick identification test for Japanese (OSIT-J) has been manufactured in Japan. This was followed by the development of “Open Essence,” consisting of cards that make use of sealed odorants. This study examined the usefulness of Open Essence in young volunteers with normal olfaction. Method: The participants were 176 medical students in their clinical clerkships at the Department of Otolaryngology, Kochi Medical School Hospital. There were 111 males and 65 females, with a median age of 24 years (range 22–42 years). The olfactory function of all participants was confirmed as normal by screening with T&T olfactometry. Before beginning Open Essence, the subjects were asked to answer a questionnaire on their olfaction and habits. Results: Females had significantly better smell identification than males. Of the 12 odorants, “perfume” and “cooking gas” were difficult to identify, because perfume involves different imagery and the compounds that give the smell of gas are readily volatilized. In contrast, all participants recognized “curry” and “menthol,” probably because they are received as both somatosensory stimuli and smell. Conclusions: These results suggest that, with improvement, Open Essence might be used for testing olfaction in Japanese subjects. [Copyright &y& Elsevier]