ArticleEuropean archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery2026
High sulfur and nitrogen foods are the main triggers of parosmia.
Article in European archives of oto-rhino-laryngology : official journal of the European Federation of Oto-Rhino-Laryngological Societies (EUFOS) : affiliated with the German Society for Oto-Rhino-Laryngology - Head and Neck Surgery, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
purposeParosmia is a condition associated with a significant impact on quality of life. Although its pathophysiology remains poorly understood, certain aromas and fragrances are frequently reported as triggers. This study aimed to identify the primary triggers of parosmia and analyze their molecular similarities.
methodsThis cross-sectional study included individuals with current complaints of parosmia. Data were prospectively collected via an online survey that assessed the most commonly reported triggers and associated perceptions. A perfumer analyzed the molecular characteristics of these substances.
resultsA total of 102 individuals with parosmia were included. The most frequently reported triggers were onion (68%), garlic (62.9%), coffee (49.5%), and beef (48.5%). These substances share sulfur-containing, nitrogenous, and thioester components, characterized by high olfactory potency and sensory notes described as "rotten," "sulfurous," and "roasted/burnt." The most associated perceptions were sewage (71%) and burnt (37.6%).
conclusionThe primary triggers of parosmia appear to share significant molecular similarities. This knowledge may contribute to a better understanding of the pathophysiology of parosmia and serve as a preliminary step toward developing new therapeutic approaches for this disorder.
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