Abstract
Older individuals with dysphagia often complain about the taste of recommended diets. This review article examines current knowledge of how normal aging affects the chemical senses of taste and smell, effects of acquired neurogenic disease/injury and cancer, and results of swallowing research using chemosensory stimuli. Although research into how the chemosenses can play a role in oropharyngeal dysphagia rehabilitation is still in its infancy, a high concentration of citric acid (unpalatable sour bolus) has consistently evoked improved swallowing behaviors. Chemosensory techniques to elicit normal swallowing behaviors and improve diet acceptance are discussed for use with individuals with oropharyngeal dysphagia.