Adding odors to foods or beverages can enhance taste perception, known as odor-induced taste enhancement. This presentation will focus on the discussion of data from our research group investigating whether individuals with reported chemosensory dysfunction exhibited any alterations in odor-induced taste enhancement. Our studies included 40 head and neck cancer survivors who completed radiation therapy 3±2 yrs ago and 27 patients with Wolfram syndrome, a rare genetic disease associated with various symptoms, including impaired vision, audition, and olfaction. We compared their responses to age- and gender-matched healthy control groups. We used the general Labeled Magnitude Scale to evaluate taste and smell intensity for various stimuli, including sucrose with strawberry extract, citric acid with lemon extract, sodium chloride in a vegetable broth, and caffeine in coffee. Participants tasted these solutions and rated their perceived intensities with and without nose clips. Our findings revealed that while the ratings of smell intensity were reduced for at least one stimulus in both clinical populations, the magnitude of odor-induced taste enhancement remained similar to that observed in healthy control groups. Interestingly, within the healthy control groups, older participants showed a higher magnitude of retronasal odor-induced taste enhancement compared to younger participants. These findings suggest that odor-induced taste enhancement is not only preserved in populations with decreased smell sensitivity, but it may be that the enhancement effect is particularly effective when chemosensory input is diminished due to aging or disease. These observations highlight the resilience and adaptability of the human sensory system and suggest that incorporating odors into foods could potentially enhance the enjoyment and satisfaction for individuals with diminished olfactory function. Funding: USDA National Institute of Food and Agriculture Hatch projects [698-921]