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AChems Press Release

Chemosensory Researchers Investigating COVID-19 Effects on Smell and Taste


TORONTO, April 1, 2020 — Association for Chemoreception Sciences (AChemS) members are at the forefront of global efforts to understand the impact of SARS-CoV-2 on smell and taste function.

Smell and taste are crucial to daily function, from food choice to detection of environmental dangers. Chemosensory performance can greatly impact health and disease outcomes and is known to be impacted by some illnesses.

COVID-19 patients around the world are reporting smell and/or taste disruption with infection.

Member-researchers of the Association for Chemoreception Sciences (AChemS) are investigating the reported effects of COVID-19 on the smell and taste senses of its sufferers, as part of their continuing efforts to understand chemosensory systems and function in order to improve the diagnoses, treatment, and prediction of numerous maladies.

World-renowned investigators and clinicians of smell and taste, AChemS members are leading international COVID-19 chemosensory research programs ranging in focus from rapid at-home screening tests to longitudinal clinical tracking across borders to understanding the molecular mechanisms of smell and taste dysfunction.

COVID-19 chemosensory research currently underway includes ongoing surveys of smell, taste, and chemesthetic function, such as:

For details on any of the projects listed, please reach out directly to the AChemS member contact/lead noted.

Keep up-to-date on AChemS member activities through COVID-19 and beyond, follow @AChemsInfo, and visit https://achems.org/web/resources-member-news.php and https://achems.org/web/resources-covid.php.

For general media inquiries regarding AChemS, please contact Martha Bajec, PhD, ([email protected]) Chair, Public Information and Affairs Committee.

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