Category Ranking

98%

Total Visits

921

Avg Visit Duration

2 minutes

Citations

20

Article Abstract

Background: Odour discrimination and identification (DI) are markers associated with disability worsening and neuroaxonal damage in multiple sclerosis (MS).

Objective: The main objective of this research is to investigate whether longitudinal change of DI predicts long-term MS disease course.

Methods: This is a 6-year prospective longitudinal study on MS patients at the MS Clinic Innsbruck. Clinical, bi-annual visits assessed patients' history and Expanded Disability Status Scale (EDSS) score. DI and cognitive function were assessed at baseline (BL), Year 1 (Y1), Year 2 (Y2) and Year 6 (Y6) by the 'Sniffin' Sticks'/Symbol Digit Modalities Test.

Results: Around 92 of 139 patients were available for Y6 follow-up. Mean DI scores significantly decreased over time (BL = 27.8, Y1 = 27.5, Y2 = 26.3 and Y6 = 26.3; < 0.001) and negatively correlated with patients' age ( = -0.120, = 0.032) and disease duration ( = -0.103, = 0.041). Multivariable regression analyses revealed that lower absolute DI scores and larger DI score loss over time were associated with higher probability of EDSS worsening (per -1 point: hazard ratio (HR) = 1.40 (1.16-1.68) and 2.34 (1.27-4.21)), progression independent of relapse activity (PIRA) (HR = 1.49 (1.20-1.85) and 2.22 (1.33-3.31)) and cognitive deterioration (HR = 1.75 (1.35-2.27) and 4.29 (1.26-2.84)) at Y6, but not with time to first relapse.

Conclusion: Odour DI is an irreversible marker of neuroaxonal damage, associated with PIRA, cognitive deterioration and EDSS worsening.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10782652PMC
http://dx.doi.org/10.1177/13524585231201093DOI Listing

Publication Analysis

Top Keywords

odour discrimination
8
discrimination identification
8
disability worsening
8
multiple sclerosis
8
neuroaxonal damage
8
year year
8
edss worsening
8
cognitive deterioration
8
identification biomarker
4
biomarker long-term
4

Similar Publications

Lemon is widely valued for its bioactive components and unique flavor, which are influenced by diverse volatile organic compounds (VOCs). This study implemented flavoromics, a comprehensive profiling of flavor, combining non-volatile flavor with E-nose, HS-SPME-GC--MS, HS-GC-IMS, relative odor activity value (ROAV), and multivariate statistical analysis to systematically characterize the aroma profiles of five lemon varieties (Rough lemon, Key lime, Eureka lemon, Tahiti lime, and Rosso lemon). A total of 44 and 50 VOCs were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively.

View Article and Find Full Text PDF

The Chinese mitten crab () is an economically important crab species in China, with a unique flavor, excellent nutritional quality and popularity with consumers. However, the current research on Chinese mud crabs predominantly centers on fresh samples and gives limited attention to the flavor characteristics of crabs after steaming. Consequently, this study aims to explore the flavor differences in crab roe and crab paste following steaming across three distinct aquaculture environments: lakes, ponds, and paddy fields.

View Article and Find Full Text PDF

Food texture is a pivotal factor influencing consumer preference, acceptance, and eating experience. Although human sensory studies have underscored the importance of the sensations of springiness and hardness in mastication and swallowing, the underlying mechanisms remain unknown due to the lack of an animal model. We therefore hypothesized that rats can discriminate textures based on mechanical properties-springiness and hardness-independent of taste, odor, and visual cues.

View Article and Find Full Text PDF

Discrimination and evaluation of commercial large yellow croaker (Larimichthys crocea): Odor and taste-active compounds.

Food Chem

August 2025

School of Food Science and Technology, State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China. Electronic address:

The absence of reliable identification technologies limits the authentication of geographical origin and growth conditions in large yellow croakers (LYCs). This study addressed this issue by analyzing odor and taste-active compounds to enable effective differentiation and quality evaluation. The findings revealed that inorganic sulfides, alcohols, aldehydes, ketones, nitrogen-containing oxides, and methyl compounds served as potential odor markers for the rapid discrimination of LYC meat from various origins, with 3-methyl-1-butanol and hexanal identified as key distinguishing odor compounds.

View Article and Find Full Text PDF

Previous olfactory paired-associate (PA) studies showed that odors are less effective associative cues than other sensory modalities. It has been suggested that odor familiarity might improve memory stability, thereby facilitating PA memory performance. In the current study, we designed three experiments to investigate whether enhanced odor familiarity would also enhance the effectiveness of odors in a PA memory paradigm.

View Article and Find Full Text PDF