Table 2.

Characteristics of altered sense of smell and taste of 78 patients with STD positive for SARS-CoV-2

Characteristics	No. of patients	Prevalence, % (95% CI)a
Duration of smell reduction
≤ 20 days	40	51.3 (39.7–62.8)
≥ 20 days	25	32.1 (21.9–43.6)
Duration of taste reduction
≤ 20 days	47	60.3 (48.5–71.2)
≥ 20 days	24	30.8 (20.8–42.2)
Altered smell perception
Coffee	37	47.4 (36–59.1)
Perfume	30	38.5 (27.7–50.2)
Orange	28	35.9 (25.3–47.6)
Vanilla	27	34.6 (24.2–46.2)
Unburned gas	26	33.3 (23.1–44.9)
Vinegar	24	30.8 (20.8–42.2)
Altered taste perception
Salted	37	47.4 (36–59.1)
Umami	29	37.2 (26.5–48.9)
Sweet	29	37.2 (26.5–48.9)
Bitter	25	32.1 (21.9–43.6)
Acid	23	29.5 (19.7–40.9)

SARS-CoV-2 severe acute respiratory syndrome coronavirus 2

^a95%CIs were calculated using Clopper–Pearson method