Olfaction, taste and chemoreception: scientific evidence replaces “Essays in biopoetry”

INTERNATIONAL SYMPOSIUM ON OLFACTION AND TASTE Qualitative Effects in Nasal Trigeminal Chemoreception

Olfaction and nasal trigeminal chemoreception together convey an impression of the physical and chemical qualities of inspired air. “Nasal pungency” refers to the nasal trigeminal impact of inhaled air pollutants as well as spicy foods and selected medicaments. Such diverse sensations as cooling, numbness, tingling, itching, burning, and stinging are all conveyed by the trigeminal system yet ar...

Taste: Independent origins of chemoreception coding systems?

A large family of divergent candidate gustatory receptors has been identified in Drosophila. As with the odorant receptors, one receptor is expressed per sensory neuron, each class of which projects to discrete regions of the brain, allowing a combinatorial coding system for specific recognition of ligands.

Receptor cell regeneration and connectivity in olfaction and taste.

The capacity of adult mammalian gustatory and olfactory receptor cells to regenerate and make synaptic reconnections provides examples that may be useful in initiating replacement of other kinds of sensory receptor cells. The sensory code for taste quality may not be degraded by taste receptor cell turnover because axons probably recouple to the appropriate type of new receptor cell by axon-rec...

The Physics and Biology of Olfaction and Taste

Traditionally, the chemical senses include olfaction and gustation: olfaction (smell) reports on gaseous substances carried by air over long distances, and gustation (taste) provides information about food material already in the mouth. However, in recent times behavioral, physiological, histological, and molecular studies have increased our understanding of vertebrate chemoreception, and four ...

The 15th International Symposium on Olfaction and Taste.