Tastant-Evoked Arc Expression in the Nucleus of the Solitary Tract and Nodose/Petrosal Ganglion of the Mouse Is Specific for Bitter Compounds.

abstract：:Natural odors occur as turbulent plumes resulting in spatially and temporally variable odor signals at the chemoreceptor cells. Concentrations can fluctuate widely within discrete packets of odor and individual packets are very intermittent and unpredictable. Chemoreceptor cells display the temporally dynamic properti...

journal_title：Chemical senses

authors： Moore PA

更新日期：1994-02-01 00:00:00

abstract：:Olfactory perception is highly variable from one person to another, as a function of individual and contextual factors. Here, we investigated the influence of 2 important factors of variation: culture and semantic information. More specifically, we tested whether cultural-specific knowledge and presence versus absence...

journal_title：Chemical senses

authors： Ferdenzi C,Joussain P,Digard B,Luneau L,Djordjevic J,Bensafi M

更新日期：2017-01-01 00:00:00

abstract：:The initial steps in taste and olfaction result from the activation by chemical stimuli of taste receptor cells (TRCs) and olfactory receptor neurons (ORNs). In parallel with these two pathways is the chemosensitive trigeminal pathway whose neurons terminate in the oral and nasal cavities and which are activated by ma...

journal_title：Chemical senses

authors： Liu L,Simon SA

更新日期：1998-04-01 00:00:00

abstract：:The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions ...

journal_title：Chemical senses

authors： Kanemaru N,Harada S,Kasahara Y

更新日期：2002-01-01 00:00:00

abstract：:Hyperosmia is suspected in pregnancy; however, no empirical study using validated measures of olfactory function has clearly confirmed the anecdotal reports of this phenomenon. The goal of the current study is to compare the olfactory sensitivity of pregnant women to that of nonpregnant women and men. All participants...

journal_title：Chemical senses

authors： Cameron EL

更新日期：2014-02-01 00:00:00

abstract：:The effect of color on orthonasal and retronasal odor intensities was investigated. When odorants were smelled orthonasally (i.e., through the nostrils), color enhanced odor intensity ratings, consistent with previous reports. However, when odorants were smelled retronasally (i.e., the odorous solution was put in the ...

journal_title：Chemical senses

authors： Koza BJ,Cilmi A,Dolese M,Zellner DA

更新日期：2005-10-01 00:00:00

abstract：:In acipenserids, crypt cells (CCs) have only been observed in juvenile specimens, and it has not been clarified whether they differentiate along with olfactory receptor neurons (ORNs) during the lecithotrophic stage or during later development stages. Furthermore, no detailed optical microscopy (OM) or electron micros...

journal_title：Chemical senses

authors： Camacho S,Ostos-Garrido MV,Domezain A,Carmona R

更新日期：2010-02-01 00:00:00

abstract：:A metacognitive perspective is utilized to elucidate why it is so difficult to name common odors and what characterizes the subjective knowledge people have about their actual odor knowledge. Odor-naming failures are often accompanied by strong feelings of knowing (FOK) or feelings of imminent retrieval of what it is ...

journal_title：Chemical senses

authors： Jönsson FU,Tchekhova A,Lönner P,Olsson MJ

更新日期：2005-05-01 00:00:00

abstract：:The vast number of detectable odors makes matching olfactory receptors (ORs) to their ligands a daunting task. Krautwurst and colleagues have hypothesized that this process can be simplified by focusing on those odorants that are perceptually relevant food odors. In this issue of Chemical Senses, they use this framewo...

journal_title：Chemical senses

authors： Trimmer C,Mainland JD

更新日期：2017-03-01 00:00:00

abstract：:Past research has shown that odor perception can be affected by how we label odors. The aim of this study was to expand on previous work by investigating the impact of labels on edibility, pleasantness, and intensity ratings as well as on reaction times when detecting labeled odors. We tested 50 subjects. Five odorant...

journal_title：Chemical senses

authors： Manescu S,Frasnelli J,Lepore F,Djordjevic J

更新日期：2014-02-01 00:00:00

abstract：:Many rodents are now known to exhibit an obligate proteinuria that delivers urine-mediated chemosignals. In this paper, we explore the urinary proteins of the Roborovski hamster (Phodopus roborovskii). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis of urine from individual male and female Roborovsk...

journal_title：Chemical senses

authors： Turton MJ,Robertson DH,Smith JR,Hurst JL,Beynon RJ

更新日期：2010-10-01 00:00:00

abstract：:The reported effects of temperature on sweet taste in humans have generally been small and inconsistent. Here, we describe 3 experiments that follow up a recent finding that cooling from 37 to 21 °C does not reduce the initial sweetness of sucrose but increases sweet taste adaptation. In experiment 1, subjects rated t...

journal_title：Chemical senses

authors： Green BG,Nachtigal D

更新日期：2015-07-01 00:00:00

abstract：:Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Sev...

journal_title：Chemical senses

authors： Hayes JE,Duffy VB

更新日期：2007-03-01 00:00:00

abstract：:Olfactory discrimination of amino acids was investigated in brown bullhead catfish (Ameiurus nebulosus). Based on the magnitude of the observed food search activity of catfish conditioned to single amino acids, the tested compounds were classified as being detected by the catfish as equal to, similar to, or different ...

journal_title：Chemical senses

authors： Valentincic T,Metelko J,Ota D,Pirc V,Blejec A

更新日期：2000-02-01 00:00:00

abstract：:In order to study potential mixture interactions among bitter compounds, selected sodium salts were added to five compounds presented either alone or as binary bitter-compound mixtures. Each compound was tested at a concentration that elicited 'weak' perceived bitterness. The bitter compounds were mixed at these conce...

journal_title：Chemical senses

authors： Keast RS,Canty TM,Breslin PA

更新日期：2004-06-01 00:00:00

abstract：:The role of odors in the long-distance navigation of birds has elicited intense debate for more than half a century. Failure to resolve many of the issues fueling this debate is due at least in part to the absence of controls for a variety of non-specific effects that odors have on the navigational process. The presen...

journal_title：Chemical senses

authors： Jorge PE,Marques PAM,Pinto BV,Phillips JB

更新日期：2016-11-01 00:00:00

abstract：:It was recently shown that in some subjects capsaicin can evoke bitterness as well as burning and stinging, particularly in the circumvallate (CV) region of the tongue. Because perception of bitterness from capsaicin is characterized by large individual differences, the main goal of the present study was to learn whet...

journal_title：Chemical senses

authors： Green BG,Hayes JE

更新日期：2004-01-01 00:00:00

abstract：:Chemical signals are common in most crustacean social interactions and are often perceived via chemosensory (olfactory) organs on the first antenna. Intermolt courtship behaviors and mating were investigated in size-matched pairs of intermolt European lobsters (Homarus gammarus) where the olfactory receptors of either...

journal_title：Chemical senses

authors： Skog M

更新日期：2009-02-01 00:00:00

abstract：:It is difficult to determine the reason why a patient complains of a bitter taste when their mouth is empty. We examined a new diagnostic test using a bitterness masking substance. The bitterness masking substance, 'Benecoat BMI-60' (hereafter BMI-60), is a masking substance specific to the taste cells' bitterness rec...

journal_title：Chemical senses

authors： Ishimaru T,Hatanaka S,Miwa T,Furukawa M

更新日期：2001-01-01 00:00:00

abstract：:This study determined taste thresholds for copper as its speciation was varied among free cupric ion, complexed cupric ion, and precipitated cupric particles. The impact of copper chemistry on taste is important as copper is added to many beverages and can be present in drinking water as a natural mineral or due to co...

journal_title：Chemical senses

authors： Cuppett JD,Duncan SE,Dietrich AM

更新日期：2006-09-01 00:00:00

abstract：:The primary olfactory centre, the antennal lobe of Heliothis virescens moths, contains 62 glomeruli which process plant odour information and four male-specific glomeruli which form the macroglomerular complex, involved in processing information about pheromone and interspecific signals. Using calcium imaging, we reco...

journal_title：Chemical senses

authors： Skiri HT,Galizia CG,Mustaparta H

更新日期：2004-03-01 00:00:00

abstract：:The distribution of sugar chains on tissue sections of the rat vomeronasal epithelium, and the adhesive force between the sugar and its specific lectin were examined with an atomic force microscope (AFM). AFM tips were modified with a lectin, Vicia villosa agglutinin, which recognizes terminal N-acetyl-D-galactosamine...

journal_title：Chemical senses

authors： Osada T,Takezawa S,Itoh A,Arakawa H,Ichikawa M,Ikai A

更新日期：1999-02-01 00:00:00

abstract：:Experience is an essential factor informing food choice. Eating food generates enduring odor-taste associations that link an odor with a taste's quality and hedonic value (pleasantness/unpleasantness) and creates the perception of a congruent odor-taste combination. Previous human psychophysical experiments demonstrat...

journal_title：Chemical senses

authors： McQueen KA,Fredericksen KE,Samuelsen CL

更新日期：2020-05-29 00:00:00

abstract：:Activity-dependent processes are important to olfactory sensory neurons (OSNs) in several ways, such as cell survival and the specificity of axonal convergence. The identification of activity-dependent mRNAs has contributed to our understanding of OSN axon convergence, but has revealed surprisingly little about other ...

journal_title：Chemical senses

authors： Wang Q,Titlow WB,McClintock DA,Stromberg AJ,McClintock TS

更新日期：2017-10-01 00:00:00

abstract：:Phagocytic cells in the taste buds of rat circumvallate papillae after the sectioning of bilateral glossopharyngeal nerves were examined by electron microscopy and immunohistochemistry. Electron micrographs taken 1 day after denervation revealed that flat-shaped cells were present just beneath the taste buds and that ...

journal_title：Chemical senses

authors： Suzuki Y,Takeda M,Obara N,Nagai Y

更新日期：1996-08-01 00:00:00

abstract：:Flavor and texture contribute to the perception of creaminess in dairy products, but the nature of this interaction is not well understood. Previous studies on the genetic ability to perceive the bitter compound 6-n-propylthiouracil (PROP) reveal the existence of individual differences in creaminess perception. The ob...

journal_title：Chemical senses

authors： Kirkmeyer SV,Tepper BJ

更新日期：2003-07-01 00:00:00

abstract：:The mammalian olfactory system can discriminate between volatile molecules with subtle differences in their molecular structures. Efforts in synthetic chemistry have delivered a myriad of smelling compounds of different qualities as well as many molecules with very similar olfactive properties. One important class of ...

journal_title：Chemical senses

authors： Bieri S,Monastyrskaia K,Schilling B

更新日期：2004-07-01 00:00:00

abstract：:The distribution of NADPH-diaphroase activity was examined in the accessory olfactory bulb of the rat using a direct histochemical technique. Labeled fibers and somata were found in all layers of the accessory olfactory bulb. The entire vomeronasal nerve and all vomeronasal glomeruli were strongly labeled, contrary to...

journal_title：Chemical senses

authors： Porteros A,Alonso JR,Arévalo R,García-Ojeda E,Crespo C,Aijón J

更新日期：1994-10-01 00:00:00

abstract：:Rats trained on a series of 16 novel 2-odor discrimination tasks using a 10-s intertrial interval (ITI) rapidly improved in performance and made only 0-3 errors by the end of the test series. They were then tested on other novel pairs of odors, but with a 10- and a 30-min interval between trials. There was no decremen...

journal_title：Chemical senses

authors： Lovelace CT,Slotnick BM

更新日期：1995-04-01 00:00:00

abstract：:The experiments had 2 main goals: 1) to add to the sparse literature on how retronasal aromas interact with bitter tastes, and 2) to determine whether modulation of taste intensity by aroma depends on temporal contiguity, as one might expect if flavor interactions depend on cross-modal binding (similar to object perce...

journal_title：Chemical senses

authors： Isogai T,Wise PM

更新日期：2016-09-01 00:00:00