New groundbreaking findings in taste, smell and chemical ...( ategory=About%20AChemS#4 >Living in an...)

ategory=About%20AChemS#4 ">Living in an enriched environment helps produce new neurons and get smarter! The adult cricket brain keeps producing new neurons throughout life. Sensory and social stimuli enhance neurogenesis while suppression of neurogenesis leads to defects in learning. Results suggest that an enriched environment promotes neurogenesis, which, in turn improves learning and memory.

From sweet to heat! One molecule - two perceptions -- Food flavors and the sweetener saccharin activate the transient receptor potential vanilloid subtype 1 (TRPV1) channel Taste trumps smell in taste-odor mixtures -- When tastes and smells are mixed, as they are in most foods, tastes may dominate the flavor. People more accurately identify the tastes of salt and sugar (92% correct) than the smells of rose and vanilla (62% correct) in taste-odor pairs, even when the taste of salt is weakened.

Wine and cheese improve with age--Your sense of smell does not -- The ability to detect odors declines with age, leading to nutritional, safety, and quality of life deficits. To investigate the molecular basis of this sensory loss, a high-throughput technique was used to measure gene expression levels in olfactory tissues from young, middle-aged, and old mice with statistical and bioinformatics analyses to identify over-represented functional categories in which changes occurred and temporal patterns of change that may serve as signatures of aging.

It's all relative fat receptor types influence fat preference and the development of obesity -- The sensory identification of fats involves, at least in part, fatty acid effects on potassium
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17-Apr-2006


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