How Long COVID — and the Loss of Smell and Taste — Affects Food Professionals | Eater
"This Philadelphia research center studies the science of smell and provided expert explanation of parosmia as an incorrect aroma experience during recovery from anosmia: olfactory nerve pathways regenerate unevenly so only some chemical detectors return, producing distorted smells (for example, partial detection of the many chemicals that make up coffee aroma yields something unrecognizable)." - Lindsay Herring
