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oai:figshare.com:article/34047748 2026-10-01T17:26:58Z category_15 category_24 category_39 category_734 category_106 category_122 portal_5 item_type_6 month_year_10_2026

<p>Analyses Without Holm Adjustment.</p> Lorenzo D. Stafford (2622784) Abigail Morris (749149) Duncan Boak (21679451) Carl Philpott (6649205) Neuroscience Evolutionary Biology Ecology Biological Sciences not elsewhere classified Science Policy Mental Health one central factor explore whether altering carefully designed studies using different modalities three different modalities olfactory disorders questionnaire xlink "> within xlink "> participants make eating food appreciate food flavour senses beyond smell different food texture qualitative findings revealed smell loss using food taste test xlink "> findings revealed different ways different foods qualitative data taste disorders smell loss since losing sensory ratings sensory dimensions reduced quality ratings made music mood first study current study common practice clear evidence also measured additional herbs <div> <p>Objectives</p><p>Individuals living with Smell and Taste Disorders (SATDs) have a reduced quality of life in a number of different ways with one central factor being their inability to appreciate food flavour and thereby have a less fulfilling eating experience. Separately, it has been demonstrated that the perception of food can be influenced by senses beyond smell and taste. The aim of the current study was therefore to explore whether altering the way in which food is presented, influences its perception for those with SATDs.</p> <p>Methods</p><p>Participants (n = 33) who self-identified as living with smell loss, completed a standardised olfactory threshold test, followed by a food taste test where different foods were consumed in three different modalities (Vision-colour, Shape-food shape, Sound-music mood) and ratings made on hedonic and sensory dimensions. We also measured the impact of smell loss using the Olfactory Disorders Questionnaire (ODQ).</p> <p>Results</p><p>Within each modality, we found no clear evidence for contrasts in hedonic and sensory ratings, when food was presented differently. In contrast, the qualitative findings revealed that since losing their sense of smell, the most common practice for individuals to make eating food more enjoyable was the use of different food texture and additional herbs/spices.</p> <p>Conclusion</p><p>As far as we are aware, this is the first study to examine whether food experience for those with SATDs can be influenced by using different modalities. The findings revealed a difference between the quantitative and qualitative data which suggests that more carefully designed studies are needed to detect effects.</p></div> 2026-10-01T17:26:56Z Text Journal contribution 10.1371/journal.pone.0358651.s001 https://figshare.com/articles/journal_contribution/_p_Analyses_Without_Holm_Adjustment_p_/34047748 CC BY 4.0