Your senses of taste and smell play a crucial role in your daily life. Whether you’ve noticed changes or not, this quick self-assessment will help you explore your sensory health while contributing to an important global study.*
*You must be at least 18 years old and live in the U.S.A. to participate in this anonymous study.Umema by Ugo Charron,
a limited-edition perfume
“Creating UMEMA was a journey of synesthetic exploration, celebrating a fragrance that transcends traditional boundaries, connecting us all through the universal language of scent.” Launching at the Global Taste & Smell Summit.
UMEMA is here, at
the Museum of Food & Drink (MOFAD), + Perfumarie.
100% of the proceeds will support the
World Taste & Smell Association and Anosmie.org.
This project is made possible by Perfumarie, MANE, Ugo Charron,
the World Taste & Smell Association, Stephanie Feur, and Emmanuelle Dancourt.
The World Taste & Smell Association, a 501(c)(3) non-profit organization, is committed to enhancing the appreciation of our senses of taste and smell and their profound impact on overall well-being, mental health, safety, and social connectivity.
We strive to celebrate the intersection of taste and smell, sensory innovations, and raise awareness and foster empathy for individuals experiencing loss of taste and smell or distressing distortions of these senses.
Life can lose its vibrancy and depth for those affected by conditions such as Long COVID, injuries, chemical exposure, genetic factors, or the natural aging process. Beyond personal struggles, taste and smell disorders can also have economic implications, affecting businesses through revenue losses, damaged brand reputation, or the loss of livelihoods for professionals reliant on their acute sensory abilities.
WTSA is dedicated to enhancing the lives of individuals and communities by providing valuable resources, conducting research, and hosting events and programs. These initiatives include the annual celebration of Taste & Smell Day (September 14), collaborative partnerships with scientists, and support for innovators in sensory science, wellness, and taste and smell.
As leaders in the field, we are at the forefront of advocacy and innovation, driving progress in sensory well-being and improving quality of life.
Why Should You Care?
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Dr. Steven Nissen
“Smell loss can significantly affect mental health and quality of life.”
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Rachel Ray
“Flavor is at the heart of cooking; supporting research in this area benefits everyone.”
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Gordon Ramsay
“Losing your sense of taste or smell can change your relationship with food forever.”
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Padma Lakshmi
“Our ability to taste and smell is integral to our cultural and culinary identity.”
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Andrew Zimmern
“As a chef, I can’t imagine the impact of losing my sense of taste and smell; it’s devastating.”
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Tom Colicchio
“Supporting research in taste and smell disorders can help improve the lives of millions.”
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Dr. Tim Spector
“Our senses play a vital role in our health and nutrition.”
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Dr. Scott Gottlieb
“Sensory disorders can be early signs of neurological diseases.”
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Dr. Scott E. Kern
“Cancer treatments can affect taste and smell, making supportive care essential.”
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Thomas Keller
“The complexity of flavor is what makes cooking an art; losing that is losing a sense of artistry.”
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Dr. Danielle Reed
“Genetic research in taste and smell can reveal important insights into human health.”
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Chef José Andrés
“Supporting research in taste and smell is supporting the essence of culinary arts and human experience.”
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Dr. Bruce Boeckx
“Smell and taste disorders can lead to significant changes in dietary habits and overall health.”
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Jiro Ono
“The art of sushi relies on the delicate balance of taste and smell; these senses are irreplaceable.”
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Dr. Thomas Hummel
“Understanding smell loss can help us address broader health issues.”
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Dr. Barry Smith
“Taste and smell are often the first senses to decline, affecting nutrition and quality of life.”
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Dr. Robert Henkin
“Many people suffer in silence from taste and smell disorders, which can lead to depression and anxiety.”
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Sarah Jessica Parker
“Experiencing the loss of taste and smell due to COVID was a real eye-opener. It’s something you never think about until it’s gone, and it significantly impacts your quality of life.”
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Dr. Alan Hirsch
“Taste and smell disorders are more common than people realize and can greatly impact daily life.”
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David Chang
“As chefs, we need to support research that helps preserve our most essential tools: taste and smell.”
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Tom Hanks
“My wife and I both lost our sense of taste and smell when we had COVID-19. It really affected our daily lives and made us aware of how integral these senses are.”
Make an impact today
Support our mission with a donation.
A Special Presentation
Multisensory Eating & Drinking Experience:
What it is and How to Create it
Flavor is a multisensory phenomenon that involves all five senses: taste, smell, sight, sound, and touch. The Multisensory Eating & Drinking Experience, a special World Taste & Smell Association presentation by Flavor expert and Director on the WTSA Board Alex Woo, explores how to create flavors based on crossmodal correspondence and neurogastronomy. This engaging webinar will delve into the intricate science behind flavor creation and how it can enhance our culinary experiences.
Charting the Path to Sensory Wellness:
Meet the Esteemed Founding Board Members of the World Taste & Smell Association as they share their vision and unwavering mission to transform the landscape of sensory perception and quality of life.
Sponsored by
Exploring the Intersection of
Taste and Smell: #DeliciousForAll
Flavor encompasses the sensory experiences of taste, smell, and other factors like texture and temperature. Together, they play integral roles in our daily experiences, yet our understanding remains limited.
The World Taste & Smell Association, in collaboration with our Coalition of Culinary Experts (CCE), aims to address this gap through initiatives like the #DeliciousForAll Culinary Challenge. By exploring the complexities of taste, smell, and flavor, we seek to broaden our knowledge and create meaningful conversations about these fundamental aspects of human perception and, foster innovation, empathy, and promote more thoughtful and pleasurable dining experiences.