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Cigarette smoke is linked to many pathologies and also affects a very important aspect of human physiology that is taste. In fact already in the past years, researchers have worked on this phenomenon and have come to the conclusion that smoke influences the perception of bitter taste. In our study we researched the detection and identification threshold in thirty smokers, for the citric acid, quinine, sodium chloride and saccharose, and it turned out that smokers suffer a raise in quinine identification and sodium chloride detection and identification threshold. On the basis of the results obtained with sodium chloride, a theory on hypertension etiopathogenesis is suggested.