 Entrance to the Monell Chemical Senses Center | |
| Established | 1968 |
|---|---|
| Director | Robert Margolskee |
| Address | 3500 Market Street, Philadelphia, Pennsylvania, U.S. |
| Location | Philadelphia, Pennsylvania, U.S. |
| Website | monell |
The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smell, and chemesthesis.
Monell was founded in 1968. The center's mission is to advance knowledge of the mechanisms and functions of the chemical senses. Knowledge gained from Monell’s research is relevant to issues related to public health, national health policy, and quality of life, including studies of obesity, diabetes, hypertension, pediatric health, occupational safety, environmental interactions, and national defense. [1]
Monell has a staff of more than 50 scientists and provides research opportunities for local high school and undergraduate students. Situated in Philadelphia’s University City Science Center, the center occupies two buildings with a total of 80,000 square feet (7,400 m2). Monell is operated as a non-profit organization and receives funding from government grants, primarily from the National Institutes of Health through the National Institute on Deafness and Other Communication Disorders and the National Institute of Diabetes and Digestive and Kidney Diseases, as well as from private foundations and unrestricted corporate gifts. [1]
In 2016, Monell announced that it had completed research that found toddlers use sensory information to make social decisions. The study included 140 children between the ages of three and eleven years old. Each child was exposed for three seconds to odors from fish, rose, or a placebo. The children were then immediately shown pictures of the same person with a disgusted face and a happy face and asked to choose one. [15]
The children then were asked about how pleasant the odor was. Children five and under generally chose the happy face regardless of the odor they were presented with. Starting around age five, children generally selected faces based on the pleasantness of the odor. For example, being exposed to the fish odor boosted their likelihood of choosing the disgusted face. [15]
In 2019, Monell published a paper in the journal Physiology & Behavior that included an analysis of about 400,000 food reviews posted on Amazon. Monell scientists concluded that most common complaint about food items is that they were too sweet. They also found that saltiness was almost never mentioned. The researchers suggested that differences in the perception of food tastes were due to genetics. They used "big data" methods to conduct their analysis of the reviews. [16]
Monell publishes a quarterly electronic newsletter dedicated to news about the center's activities and the latest information on relevant science. [1]
Umami, or savoriness, is one of the five basic tastes. It has been described as savory and is characteristic of broths and cooked meats.
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, having an elevated taste response.
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.
Oleocanthal is a phenylethanoid, or a type of natural phenolic compound found in extra-virgin olive oil. It appears to be responsible for the burning sensation that occurs in the back of the throat when consuming such oil. Oleocanthal is a tyrosol ester and its chemical structure is related to oleuropein, also found in olive oil.
Chemesthesis is the chemical sensitivity of the skin and mucous membranes. Chemesthetic sensations arise when chemical compounds activate receptors associated with other senses that mediate pain, touch, and thermal perception. These chemical-induced reactions do not fit into the traditional sense categories of taste and smell.
Rachel Sarah Herz is a Canadian and American psychologist and cognitive neuroscientist, recognized for her research on the psychology of smell.
A taste receptor or tastant is a type of cellular receptor which facilitates the sensation of taste. When food or other substances enter the mouth, molecules interact with saliva and are bound to taste receptors in the oral cavity and other locations. Molecules which give a sensation of taste are considered "sapid".
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.
T1R2 - Taste receptor type 1 member 2 is a protein that in humans is encoded by the TAS1R2 gene.
Taste receptor type 1 member 3 is a protein that in humans is encoded by the TAS1R3 gene. The TAS1R3 gene encodes the human homolog of mouse Sac taste receptor, a major determinant of differences between sweet-sensitive and -insensitive mouse strains in their responsiveness to sucrose, saccharin, and other sweeteners.
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. Morley Richard Kare (1922–1990) was a physiologist and biologist.
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.
Julie Mennella is a biopsychologist specializing in the development of food and flavor preferences in humans and the effects of alcohol and tobacco on women's health and infant development. She currently works at the Monell Chemical Senses Center in Philadelphia, PA.
Linda May Bartoshuk is an American psychologist. She is a Presidential Endowed Professor of Community Dentistry and Behavioral Science at the University of Florida. She is an internationally known researcher specializing in the chemical senses of taste and smell, having discovered that some people are supertasters.
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.
Old person smell is the characteristic odor of elderly humans. Much like many animal species, human odor undergoes distinct stages based on chemical changes initiated through the aging process. Research suggests that this enables humans to determine the suitability of potential partners based on age, in addition to other factors.
The Monell Chemical Senses Center (Monell) is the world's only nonprofit basic research institute devoted to the study of taste, smell, and chemical irritation.
{{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link){{cite journal}}: CS1 maint: multiple names: authors list (link)| International | |
|---|---|
| National | |