Evaluation of taste score and fungiform papillae quantification using digital image analysis in COVID‑19 patients with smell and taste dysfunction

The COVID‑19 pandemic which is caused by the severe acute respiratory syndrome coronavirus 2 (SARS‑CoV‑2) has created a major global health crisis in recent years. Despite this, there have been few studies that have utilized reliable methods to assess changes in taste and smell perception. Therefore, our study aims at the number of fungiform papillae and objective measures of taste perception relationship among COVID‑19 patients with olfactory and gustatory disorders.

This was a cross‑sectional analytical study in which 57 COVID‑19 patients were recruited who confirmed the dysfunction of taste and smell. Objective assessment of the sense of taste was evaluated using four different standardized solution preparations, and the scores were given according to the patient’s statements. Digitalized quantification of fungiform papillae was counted. The data were analyzed with the Pearson’s correlation coefficient using the SPSS version. 23 [Licensed JSSAHER, Mysuru, Karnataka, India], and the level of significance was set at <0.001.

In terms of altered or reduced taste and smell, male patients exhibited a higher incidence compared to females. Compared to the sour taste, a substantial number of COVID‑19 patients have displayed a notable decrease in their ability to taste sweet, salty, and bitter flavors. However, a statistically significant positive correlation was observed between taste scores and fungiform papillae density (r = 0.518, P < 0.001).

Our Study demonstrated that the quantitative evaluation of taste perception and the count of fungiform papillae can serve as important indicators of SARS‑CoV‑2 infection, and could potentially help in the early detection and treatment of COVID‑19 patients, as reduced taste function is a significant marker of the disease.