Nutritional applications of the chemical senses

Chemical senses.

In the last decade, studies using approaches from molecular biology have substantially advanced our understanding of the early events in olfaction and taste. The many odorants that we can recognize may well interact with many distinct receptor proteins. Of the four taste qualities that we recognize, studies on salty and sour suggest that these tastes involve ion channels in the membrane of rece...

Chemical senses.

Aging and the Chemical Senses

Everyone is aware that the visual and auditory senses dim with age, and expects the elderly to need reading glasses and hearing aids. What about the chemical senses of smell and taste? In what ways do our perceptions of the volatile and water-soluble molecules we smell and taste change? How pronounced is that change? And how early in life does it begin? Before addressing these questions, it is ...

The Chemical Senses in Birds

The chemical senses generally fall into three categories: chemesthesis (irritation and pain), olfaction (smell), and gustation (taste). Traditionally, the emphasis in describing responsiveness to chemical stimuli has been placed on taste and smell. The reality is more complex. For example, the sensory afferents for chemesthetic perception are in close proximity with olfactory receptors in the n...

mesuring the staff technology readiness, the case of a multi national chemical company operating in iran

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