Anatomie, fysiologie en diagnostische overwegingen bij smaak- en reukstoornissen

Translated title of the contribution: Anatomy, physiology and diagnostic considerations of taste and smell disorders

Harriët Jager-Wittenaar, A. Vissink, A. Visser, F.K.L. Spijkervet, R. Weissenbruch, A. Nieuw Amerongen

Research output: Contribution to journalArticleAcademicpeer-review


Taste and smell perception are closely related. The taste perception is performed by taste buds which can distinguish salt, sour, sweet, bitter, and umami. Moreover, 2,000-4,000 smells can be recognized. Many taste disorders are in fact smell disorders. Saliva affects taste perception because it serves as a solvent for taste substances and as a protecting agent for the taste receptors. Therefore, hyposalivation leads to a reduction in taste perception, in which the concentration of zinc ions and specific proteins in saliva play an important role. In addition, zinc and iron deficiencies may cause diminished taste and smell perception.
DOI: 10.5177/ntvt.2013.01.12136
Artikel uit de reeks: Oral Medicine nr. 3
Original languageDutch
Pages (from-to)1
Number of pages34
JournalNederlands tijdschrift voor tandheelkunde
Publication statusPublished - 2013



  • taste disorders
  • smell disorders
  • taste perception
  • smell perception
  • hyposalivation

Cite this

Jager-Wittenaar, H., Vissink, A., Visser, A., Spijkervet, F. K. L., Weissenbruch, R., & Nieuw Amerongen, A. (2013). Anatomie, fysiologie en diagnostische overwegingen bij smaak- en reukstoornissen. Nederlands tijdschrift voor tandheelkunde, 1.