In an effort to highlight chemosensory science and scientists, we welcome and encourage AChemS members to let us know about any of your chemical senses accomplishments. Please let us know about any contributions that have been recognized by a third party such as newspapers, radio, science news websites, etc. Send your information to the AChemS executive office (firstname.lastname@example.org) to potentially be published on the AChemS website.
The popularity of sparkling water has been bubbling up in the United States recently — Americans will buy more than 800 million gallons of it this year, according to one estimate.
But why do people like it?
Even if you check the ingredient list on your flavored e-cigarette, you may not know what you're actually inhaling, according to a new study.Read More
Bitter flavors like red wine and dark chocolate are often acquired tastes. New research hints there may be an actual, biological change in our saliva that could help explain how we acquire them.Read More
Fruit flies don't appear to use their tiny, translucent wings for optimal flight, as one might expect. The speedy appendages seem to be doing double duty, helping the insect sniff out food, mates and other important scents, according to new research.Read More
It’s not unusual for people to lose some degree of hearing and vision as they age, and it turns out our sense of smell also declines over time.
Accidents and disease might also be to blame when people have trouble detecting odors.
Until now, there have been no good treatments, but scientists at Virginia Commonwealth University say they may have a solution.
Experts will tell you that if you want to raise a kid who eats just about everything, you should feed them what you eat — assuming you're eating a varied, healthy diet. It's what most cultures have done for most of human history.
But American culture sends parents a very different message. Kids menus full of so-called "kid foods" like chicken nuggets, pizza and french fries are everywhere. There's good reason why salty, sweet and fatty foods appeal to kids: It's basic biology.
Ribena has been branded “devious”, Lucozade has seen a plunge in sales and across Scotland a black market has opened up in cans of “real” Irn-Bru.
It seems safe to say that the low-sugar versions of Britain’s favourite drinks, introduced before the new sugar tax, have not been met with universal acclaim. But while consumers see a problem, a British biotechnology company sees an opportunity: to produce a sweetener without the bitter aftertaste.
Binding of sweet, umami, and bitter tastants to G protein-coupled receptors (GPCRs) in apical membranes of type II taste bud cells (TBCs) triggers action potentials that activate a voltage-gated nonselective ion channel to release ATP to gustatory nerves mediating taste perception. Although calcium homeostasis modulator 1 (CALHM1) is necessary for ATP release, the molecular identification of the channel complex that provides the conductive ATP-release mechanism suitable for action potential-dependent neurotransmission remains to be determined.Read More
For more than two decades, James F. Battey, Jr., M.D., Ph.D., has been a pillar of support and leadership for the National Institute on Deafness and Other Communication Disorders (NIDCD), expertly guiding research in hearing, balance, taste, smell, voice, speech, and language.Read More
The exocytotic release of neurotransmitters at chemical synapses is a major mode of intercellular communication in animals with nervous systems. This phylogenetically ancient signaling pathway is defined by a functional unit of three juxtaposed subcellular compartments: a focal zone of presynaptic neurotransmitter vesicle release sites, a restricted extracellular synaptic space, and a postsynaptic site of clustered neurotransmitter receptors. However, for taste perception in vertebrates, nature has evolved an atypical mode of synaptic transmission involving nonexocytotic release of ATP from presynaptic taste cells to target ionotropic P2X purinergic receptors on postsynaptic gustatory nerves.Read More
There are people in this world who genuinely love vegetables. Some snack on frozen broccoli straight from the bag. Others crave carrots, adore asparagus, and even finish their kale without being bribed, begged, or threatened.Read More
When describing the smell of marijuana, people usually use one word: skunky. But instead of using one word, a research team recently put 48 odor descriptors before participants in a study examining the unique aromatic traits of individual weed strains.Read More
Garneau has welcomed the community into the realm of scientific research, offering visitors the chance to co-create the research she conducts on human taste by helping select, co-design, launch and execute the human genetics studies in the Lab. As part of this open-door initiative, museum visitors can also choose to become crowdsourced participants in the annual research studies, donating their data, DNA and tongues to science. Garneau has worked extensively to make the experience inclusive, and in 2016 was awarded a $1 million grant from the National Institutes of Health to expand her innovative community model to both English and Spanish.Read More