OLFACTORY TRAINING OF SOMMELIERS AFTER COVID
DOI:
https://doi.org/10.56238/levv16n52-053Keywords:
Olfactory Dysfunction, COVID-19, Olfactory Training, Sommeliers, Wine TastersAbstract
Objective: To analyze publications related to the prevalence of olfactory training in sommeliers after COVID-19, with an emphasis on clinical outcomes, through an integrative literature review. Data source: A cross-search using the terms “(olfactory dysfunction) AND (COVID-19) AND (olfactory training) AND (sommeliers) AND (wine tasters)” in the PubMed and Google Scholar databases, including studies published between 2020 and 2024, corresponding to the COVID-19 pandemic timeline. Data synthesis: A total of 89 articles were identified, of which 19 met the inclusion criteria. Conclusions: The selected studies addressed clinical characteristics and prevalence of post-COVID olfactory dysfunction; modalities and efficacy of olfactory training; potential protective effects of the intervention; and knowledge gaps specifically concerning sommeliers. Evidence suggests that olfactory dysfunction directly affects the professional performance of these individuals, even in mild cases, and that olfactory training may serve both as rehabilitation and as a preventive stimulus. However, there is still a lack of studies focused specifically on this population. The literature reinforces the importance of olfactory training in functional recovery of the sense of smell, especially in persistent cases. For wine professionals, this approach may mitigate the sensory and functional impact caused by COVID-19, although further studies specifically targeting sommeliers are needed. A significant gap remains regarding the long-term effects of olfactory dysfunction in sommeliers and the true effectiveness of training in high sensory complexity settings.
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