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Androstenone (5α-androst-16-en-3-one) is a 16-androstene class steroidal pheromone. It is found in boar's saliva, celery cytoplasm, and truffle fungus. Androstenone was the first mammalian pheromone to be identified. It is found in high concentrations in the saliva of male pigs, and, when inhaled by a female pig that is in heat, results in the female assuming the mating stance. Androstenone is the active ingredient in 'Boarmate', a commercial product made by DuPont sold to pig farmers to test sows for timing of artificial insemination.
A supertaster is a person whose sense of taste is of far greater intensity than the average person.
The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smell, and chemesthesis.
Jacob Steiner is a professor at Hebrew University of Jerusalem, and a researcher of the physiology of the senses.
Rachel Sarah Herz is a Canadian and American psychologist and cognitive neuroscientist, recognized for her research on the psychology of smell.
Taste receptor 2 member 38 is a protein that in humans is encoded by the TAS2R38 gene. TAS2R38 is a bitter taste receptor; varying genotypes of TAS2R38 influence the ability to taste both 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC). Though it has often been proposed that varying taste receptor genotypes could influence tasting ability, TAS2R38 is one of the few taste receptors shown to have this function.
Danielle Renee Reed is an American geneticist employed at the Monell Chemical Senses Center in Philadelphia, Pennsylvania. She is most notable for her papers regarding genetic variation in taste and obesity in mice and humans.
Dr. Gary K. Beauchamp was the director and president of the Monell Chemical Senses Center from August 1990 to September 2014.
Dr. Alexander Bachmanov studied veterinary medicine at the Saint Petersburg Veterinary Institute, Russia (1977-1982), received his Ph.D. in biological sciences from the Pavlov Institute of Physiology in Saint Petersburg, Russia in 1990. He completed postdoctoral fellowships at the Physiological Laboratory at Cambridge University in 1993 and at the Monell Chemical Senses Center, Philadelphia, Pennsylvania, in the United States from 1994 to 1997. He later joined Monnell's faculty.
George Preti was an analytical organic chemist who worked at the Monell Chemical Senses Center in Philadelphia, Pennsylvania. For more than four decades, his research focused on the nature, origin, and functional significance of human odors. Dr. Preti's laboratory has identified characteristic underarm odorants, and his later studies centered upon a bioassay-guided approach to the identification of human pheromones, odors diagnostic of human disease, human malodor identification and suppression and examining the “odor-print” of humans.
Dr. Michael G. Tordoff is a psychobiologist working at the Monell Chemical Senses Center. His research deals with the genetics and physiology of taste and nutrition. His early work addressed (a) how and what animals learn about the value of their food, (b) how artificial sweeteners influence appetite and body weight, (c) how salt intake is regulated, and (d) how dietary calcium influences salt intake. Recently, he has been investigating calcium taste and appetite. He is the primary proponent of the notion that calcium is a basic taste, equivalent to sweet, sour, salty, and bitter.
Pamela Dalton is a cognitive psychologist. She has a Ph.D. in experimental psychology and a Masters in Public Health. Dalton is frequently quoted by the popular press as an authority on environmental odors. She has done extensive research in the fields of sick building syndrome and multiple chemical sensitivity. In the past she has worked with the United States Department of Defense on nonlethal weapons development, or the enhancement of bad odors as weapons. She currently works at the Monell Chemical Senses Center.
An odor or odour is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and many animals can perceive via their sense of smell. An odor is also called a "smell" or a "scent", which can refer to either a pleasant or an unpleasant odor.
The sense of smell, or olfaction, is the special sense through which smells are perceived. The sense of smell has many functions, including detecting desirable foods, hazards, and pheromones, and plays a role in taste.
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation, determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
The Association for Chemoreception Sciences is an international professional society in the field of chemosensory science. It is a non-profit organization that seeks to promote and advance the interests of the science of senses such as taste and smell. In order to do this, it holds an annual meeting that is a scientific forum for the research community and also provides outreach to the public about olfaction (smell), gustation (taste) and chemesthesis.
Neurogastronomy is the study of flavor perception and the ways it affects cognition and memory. This interdisciplinary field is influenced by the psychology and neuroscience of sensation, learning, satiety, and decision making. Areas of interest include how olfaction contributes to flavor, food addiction and obesity, taste preferences, and the linguistics of communicating and identifying flavor. The term neurogastronomy was coined by neuroscientist Gordon M. Shepherd.
Chemical Senses is a peer-reviewed scientific journal covering all aspects of chemoreception, including taste, smell, vomeronasal, and trigeminal chemoreception in humans and other animals. It is published by Oxford University Press and the editor-in-chief is Steven D. Munger. It is the official journal of the Association for Chemoreception Sciences, the European Chemosensory Research Organization, the Japanese Association for the Study of Taste and Smell, the Australasian Association for Chemosensory Science, and the Korean Society for Chemical Senses and Ingestive Behavior.
Smell training or olfactory training is the act of regularly sniffing or exposing oneself to robust aromas with the intention of regaining a sense of smell. The stimulating smells used are often selected from major smell categories, such as aromatic, flowery, fruity, and resinous. Using strong scents, the patient is asked to sniff each different smell for a minimum of 20 seconds, no less than two times per day, for three to six months or more. It is used as a rehabilitative therapy to help people who have anosmia or post-viral olfactory dysfunction, a symptom of COVID-19. It was considered a promising experimental treatment in a 2017 meta-analysis.
Olfactic communication is a channel of nonverbal communication referring to the various ways people and animals communicate and engage in social interaction through their sense of smell. Our human olfactory sense is one of the most phylogenetically primitive and emotionally intimate of the five senses; the sensation of smell is thought to be the most matured and developed human sense.
References
- ↑ Mennella, Julie. "Flavour Programming During Infancy". Australian Broadcasting Corporation. Retrieved 27 January 2020.
- ↑ "Member Directory". www.napractice.org. Retrieved 2021-12-07.
- ↑ "Monell Scientist Honored for Career Achievement in Chemosensory Research". Monell Chemical Senses Center. 2021-04-20. Retrieved 2021-12-07.
- ↑ "Association for Chemoreception Sciences". achems.org. Retrieved 2021-12-07.
