From Pollution to Perception: VOCs, Smell Dysfunction, and Cognitive Health

Volatile Organic Compounds (VOCs) are pervasive environmental pollutants linked to adverse respiratory, neurological, and systemic health effects. While urinary metabolites of VOCs are established biomarkers for exposure, their role in chemosensory health remains underexplored. Olfactory dysfunction, increasingly recognized as an early indicator of cognitive impairment, is also prevalent in aging populations. Yet, the mechanisms connecting VOC exposure to olfactory and cognitive health are poorly understood. This study analyzed data from the NHANES 2013-2014 cohort, including laboratory measures of urinary VOC metabolites, olfactory function assessments, and cognitive performance questionnaires. Our findings reveal that two specific VOC metabolites— N-Acetyl-S-(3,4-dihydroxybutyl)-L-cysteine and 2-Aminothiazole-4-carboxylic acid—significantly increased the odds of olfactory dysfunction in participants without cognitive impairment (odds ratios 7.29 and 3.11, respectively). These results suggest distinct biochemical pathways through which VOC exposure may impair olfactory function, independent of cognitive status. Understanding the pathways these metabolites activate may shed light on mechanisms underlying olfactory dysfunction and its potential progression to neurodegenerative diseases. These insights pave the way for targeted interventions to mitigate VOC-related health impacts and enhance early detection of at-risk individuals.
Keywords: Volatile Organic Compounds (VOCs) Olfactory Dysfunction Cognitive Impairment Biomarkers Neurotoxicity

Vanessa Castello Branco Pereira (Institute of Psychology, Universidade de São Paulo, Brazil)

Affective Olfactory Memories and the Rehabilitation of Long-Lasting Olfactory Disorders: Re-thinking Clinical Approaches

Persistent Olfactory Disorders following COVID-19 pose a major challenge in Post-COVID Syndrome, significantly impacting emotional interactions, social engagement, and quality of life. Current treatments, such as Olfactory Training, aim to stimulate neuroplasticity and promote functional recovery. However, conventional protocols often overlook the affective dimension of olfactory perception and social olfactory learning. The standard approach selects four predefined odorants for all individuals, disregarding personal relevance, social learning, cultural heritage and hedonic associations. This study proposed a personalized Olfactory Training approach, integrating affective olfactory memories from individual biographical experiences to enhance top-down sensory processing, which is well-established in neuroscience as engaging central areas that encode meaning and emotional significance to interpret sensory stimuli. By shifting from a standardized to a memory-based and emotionally significant stimulus selection, we hypothesized that affectively enriched odors can reinforce neural modulation and improve patient adherence. Through a 12-week longitudinal exploratory study, participants with long-lasting olfactory disorders were divided into conventional and personalized groups. Our findings suggest that incorporating hedonic and autobiographical odor associations optimizes sensory recovery, enhances treatment engagement, and accelerates the onset of therapeutic effects. This research supports a more humanized, patient-centered approach, bridging neuroscience, sensory studies, and integrative health to redefine olfactory rehabilitation.
Keywords: Olfactory Training, Affective Olfactory Memories, Sensory Neuroplasticity, Olfactory Disorders, Post-COVID Syndrome

Meghan Kerr (Communication Studies, Concordia University, Canada)

A Taste of Belonging: In Search of Matzo Balls & Memories

This paper investigates the profound relationship between food, culture, and identity within diasporic populations, particularly from the Jew-‘ish’ perspective. Drawing on my experience of recovery from open-heart surgery through a bowl of my great-great aunt’s chicken soup with matzo balls, this project raises the question: have you ever eaten something that reminds you of home? By exploring that soup’s connection to a past I am both part of, and apart from— the only link I have left to a family decimated by the holocaust is food— I aim to explore how culinary traditions serve as vessels for cultural connection, especially in communities with fragmented ties to their heritage. I will seek to capture the sensory experiences associated with traditional cooking and eating, focusing on taste, atmosphere, and sense memory. I seek to reveal how food serves as a medium for memory, belonging, and cultural transmission, particularly in a context where Jewish identity feels increasingly complex due to current geopolitical issues. It will invite audiences to reflect on their own culinary connections and the role of food in shaping cultural narratives. Ultimately, it aims to highlight the significance of shared meals in fostering community and preserving heritage in a rapidly changing world.
Keywords: culinary heritage, memory, taste, food, cultural history