## 3 Results
### Assessment of Olfactory and Gustatory Function
Similarly, significant differences in salty taste perception were found in participants with hyposmia and hypogeusia versus healthy controls [F\({}_{(2,300)}=32.067\), \(p<0.001\)]. Subjects with hyposmia (\(p<0.05\)) and hypogeusia (\(p<0.001\)) exhibited a significant decrease in salty taste perception compared to healthy controls. Both participants with hyposmia and hypogeusia showed a significant marked decrease (\(p<0.001\)) in sour taste perception versus controls, while subjects with hypogeusia exhibited a significant impairment versus those with hyposmia (\(p<0.001\)) [F\({}_{(2,300)}=35.011\), \(p<0.001\)]. Significant differences were found in the perception of bitter taste between subjects with hypogeusia and healthy controls [F\({}_{(2,300)}=25.725\), \(p<0.001\)], while no significant differences were observed between participants with hyposmia and controls. Moreover, subjects with hypogeusia exhibited lower significant (\(p<0.001\)) mean scores for sweet, salty, sour, bitter, and total taste perception compared to subjects with hyposmia (Table 1). Then, the relations between olfactory and gustatory parameters were determined for the three groups. Figure 2a shows the heatmap of Pearson's correlations (r) and significance (\(p\)) calculated between ODi, Old, TDI score, sweet, salty, sour, bitter, and TT score in healthy participants (Controls) and participants with hyposmia (Hypos) and hypogeusia (Hypogeu). In controls, a significant correlation was found between OThr versus OId (\(p<0.05\)) and salty taste perception (\(p<0.01\)). Moreover, salty taste perception was significantly correlated with the TDI score (\(p<0.01\)). Interestingly, no other correlations were observed between olfactory and gustatory function in healthy controls. Our results showed a greater number of correlations between olfactory and gustatory parameters in participants with hyposmia and hypogeusia than in controls. Various significant correlations were observed between olfactory and gustatory function in subjects with hyposmia (Hypos), in particular between OThr versus sour taste (\(p<0.05\)), ODi versus salty taste perception (\(p<0.01\)), and Old versus sweet (\(p<0.01\)), salty (\(p<0.05\)), sour (\(p<0.01\)) taste perception, and TT score (\(p<0.01\)). Consequently, the TDI score was significantly correlated with salty (\(p<0.01\)) and sour (\(p<0.01\)). It was interesting to note that in subjects with hyposmia bitter taste perception was correlated with sweet (\(p<0.01\)) and salty (\(p<0.01\)) taste. Significant correlations were also observed between TDI score versus salty (\(p<0.01\)) and sour (\(p<0.05\)) taste perception. Finally, significant correlations were found between olfactory and gustatory parameters also in participants with hypogeusia (Hypogeu), in particular between OThr versus ODi (\(p<0.05\)), Old (\(p<0.01\)), and TT score (\(p<0.01\)). In addition, important significant correlations were also observed between ODi versus Old (\(p<0.01\)), salty (\(p<0.01\)), and bitter (\(p<0.05\)) taste perception. Moreover, a significant correlation was also observed between TDI score versus salty taste (\(p<0.05\)). Interestingly, significant correlations between TDI and TT scores were observed in participants with hyposmia (\(p<0.01\)) (Figure 2c) and hypogeusia (\(p<0.05\)) (Figure 2d), while no correlation was observed in healthy controls (Figure 2b), indicating that the olfactory dysfunction may influence gustatory function and vice versa. Determination of Odor and Taste Dimensions (Pleasantness, Intensity, and Familiarity) of the Aromatic Bitter Liqueur Mittamaro  
Then, the effect of aromatic herbs/plants on the sensory perception of a food product in consumers with chemosensory deficits was evaluated.