Diagnosing Taste And Odor Problems

Tastes and odors in tap water are the leading source of customer complaints. Although common tastes and odors in tap water are harmless, many customers perceive them as an indication the water could be unsafe to drink. This field guide provides all the information water utilities need to diagnose and remove objectionable tastes and odors at the tap. With this handy book, you will be able to: determine the source and cause of any taste or odor: raw water source, treatment plant, distribution system, or customer plumbing; provide good samples to your laboratory for testing; know how to control tastes and odors and prevent them from occurring, no matter what the cause; and make proper treatment choices to remove tastes and odors.

Recent breakthroughs in the diagnosis and treatment of smell and taste disorders have dramatically altered clinical outcomes for these patients. In this important book, readers will get a full overview of the topic today, including functional anatomy, pathophysiology, diagnostic and clinical work-up, assessment techniques, medical and surgical options, and more. Focused and to-the-point, the book is especially designed for physicians treating patients in the everyday practice setting. Special Features: Covers the most important advances in diagnostic and treatment techniques Provides a clear methodology for examining, testing, classifying, diagnosing, and treating a wide range of idiopathic, congenital, and acquired smell and taste disorders Explores the use of MRI for improved visualization of central olfactory areas, including the lesions and other disturbances that cause olfactory disorders Offers new information on the interaction between the chemical senses, especially important in medicolegal cases Includes more than 130 full-color diagrams, clinical pathways, tables, photographs, and anatomic illustrations that clarify all concepts Complete with expert foundational chapters on the anatomy and structure of the olfactory and gustatory systems, as well as compelling information on quality-of-life issues, this book makes a major contribution to the field. It is essential for otolaryngologists, neurologists, internists, residents, and other specialists treating patients with smell and taste disorders in a modern clinical setting.

This book provides an updated evaluation of the characterization and management of taste and odour (T&O) in source and drinking waters. Authored by international experts from the IWA Specialist Group on Off-flavours in the Aquatic Environment, the book represents an important resource that synthesizes current knowledge on the origins, mitigation, and management of aquatic T&O problems. The material provides new knowledge for an increasing widespread degradation of source waters and global demand for high quality potable water. Key topics include early warning, detection and source-tracking, chemical, sensory and molecular diagnosis, treatment options for common odorants and minerals, source management, modelling and risk assessment, and future research directions. Taste and Odour in Source and Drinking Water is directed towards a wide readership of scientists, engineers, technical operators and managers, and presents both practical and theoretical material, including an updated version of the benchmark Drinking Water Taste and Odour Wheel and a new biological wheel to provide a practical and informative tool for the initial diagnosis of the chemical and biological sources of aquatic T&O.

What are “Taste & Smell” Disorders ? F. A. Q. Overview. Historically, disorders of taste and smell have been difficult to diagnose and treat, often because of a lack of knowledge and understanding of these senses and their disease states. An alteration in taste or smell may be a secondary process in various disease states, or it may be the primary symptom. It is also known that chemosensory dysfunction deteriorates with age starting in the fifth decade of life. Loss of smell and/or taste has been linked to inadequate nutritional intake, reduced social pleasure, and decreased psychological well-being. It may even be life threatening, impairing the detection of smoke in a fire or the ability to identify spoiled food. Because approximately 80% of taste disorders are truly smell disorders, an attempt has been made in this Booklet to present an overview for this disorder with an additional discussion of taste and related disorders in the form of F.A.Q. along with relevant ILLUSTRATIONS for better understanding of the Topic. …Dr. H. K. Saboowala. M.B.(Bom) .M.R.S.H.(London)

The largest collection of basic, clinical, and applied knowledge onthe chemical senses ever compiled in one volume, the third editionof Handbook of Olfaction and Gustation encompassrecent developments in all fields of chemosensory science,particularly the most recent advances in neurobiology,neuroscience, molecular biology, and modern functional imagingtechniques. Divided into five main sections, the text covers thesenses of smell and taste as well as sensory integration,industrial applications, and other chemosensory systems. This isessential reading for clinicians and academic researchersinterested in basic and applied chemosensory perception.

Smell and Taste, Volume 164 focuses on recent clinical research regarding two of our primary chemical senses, smell and taste. This volume is the most comprehensive neurology book on disorders of smell and taste function. Its major sections include epidemiology, anatomy and physiology, and clinical assessment, including neuroimaging, clinical conditions affecting smell and taste function (e.g., autoimmune disorders, head trauma, diseases of the nose and mouth, etc.). The widespread use of olfactory testing in clinical trials searching for biomarkers of neurodegenerative diseases is reviewed, along with evidence that smell dysfunction can be an early marker in neurodegenerative diseases and autoimmune disorders. Covers all aspects of disorders of taste and smell for beginning students of various disciplines (neurology, psychiatry, neuropsychology, otolaryngology) Teaches that smell and taste testing can be useful in differential diagnosis and can assess brain regions not normally assessed by traditional neurological or neuropsychological tests Addresses, in detail, recent evidence that smell loss is a better predictor of future mortality than dementia and even heart disease

Chemosensory dysfunction is a quite frequently occurring problem which significantly affects the patient's quality of life. It can result from infectious agents, environmental factors, toxins, traumatic brain injuries, as well as neurodegenerative diseases. This publication provides up-to-date articles on the chemical senses including the olfactory, trigeminal and gustatory systems. The vomeronasal system and its potential significance in humans is also discussed. Based on recent functional imaging data, the book provides an overview on how the 'lower senses' function, how they work together, for example to produce flavor, how they can be damaged and repaired, and how the function of human chemical senses can be assessed. The publication focuses on chemosensory dysfunction and pays particular attention to taste and its disorders. Renowned experts in their fields of research have contributed their findings to this topical update on chemosensory disorders and made this volume indispensable reading for otorhinolaryngologists and neurologists.