Chemical Senses最新文献_第2页

Palatability profile in spontaneously hypertensive rats. 自发性高血压大鼠适口性特征。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad013

Emilson Donizete Pereira Junior, Laurival A De Luca Junior, José Vanderlei Menani, Carina Aparecida Fabrício Andrade

{"title":"Palatability profile in spontaneously hypertensive rats.","authors":"Emilson Donizete Pereira Junior, Laurival A De Luca Junior, José Vanderlei Menani, Carina Aparecida Fabrício Andrade","doi":"10.1093/chemse/bjad013","DOIUrl":"https://doi.org/10.1093/chemse/bjad013","url":null,"abstract":"The spontaneously hypertensive rats (SHRs) have enhanced palatability for NaCl taste as measured by the increased number of hedonic versus aversive responses to intraoral infusion (1 mL/1 min) of 0.3 M NaCl, in a taste reactivity test in euhydrated condition or after 24 h of water deprivation + 2 h of partial rehydration (WD-PR). SHRs also ingested more sucrose than normotensive rats, without differences in quinine hydrochloride intake. Here, we investigated the palatability of SHRs (n = 8-10) and normotensive Holtzman rats (n = 8-10) to sucrose and quinine sulphate infused intraorally in the same conditions that NaCl palatability was increased in SHRs. SHRs had similar number of hedonic responses to 2% sucrose in euhydrated condition (95 ± 19) or after WD-PR (142 ± 25), responses increased when compared with normotensive rats in euhydrated condition (13 ± 3) or after WD-PR (21 ± 6). SHRs also showed increased number of aversive responses to 1.4 mM quinine sulphate compared with normotensive rats, whether in euhydrated condition (86 ± 6, vs. normotensive: 54 ± 7) or after WD-PR (89 ± 9, vs. normotensive: 40 ± 9). The results suggest that similar to NaCl taste, sweet taste responses are increased in SHRs and resistant to challenges in bodily fluid balance. They also showed a more intense aversive response in SHRs to bitter taste compared with normotensives. This suggests that the enhanced response of SHRs to taste rewards does not correspond to a decreased response to a typical aversive taste.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9475589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Estimating the relationship between liquid- and vapor-phase odorant concentrations using a photoionization detector (PID)-based approach. 利用基于光电离检测器(PID)的方法估计液相和气相气味剂浓度之间的关系。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjac038

Liam Jennings, Ellie Williams, Samuel Caton, Marta Avlas, Adam Dewan

{"title":"Estimating the relationship between liquid- and vapor-phase odorant concentrations using a photoionization detector (PID)-based approach.","authors":"Liam Jennings, Ellie Williams, Samuel Caton, Marta Avlas, Adam Dewan","doi":"10.1093/chemse/bjac038","DOIUrl":"https://doi.org/10.1093/chemse/bjac038","url":null,"abstract":"Olfactory studies frequently utilize odor stimuli consisting of volatiles created from liquid dilutions of various chemicals. A problem arises if the researcher relies on these liquid dilutions to extrapolate vapor concentrations based on ideal gas behavior. For most chemicals, the relationship between liquid and vapor concentration deviates from these laws of proportionality due to interactions between the chemical and the solvent. Here, we describe a method to estimate vapor-phase concentrations of diluted odorants using a photoionization detector. To demonstrate the utility of this method, we assessed the relationship between liquid-/vapor-phase concentrations for 14 odorants (7 alcohols, 1 ester, and 6 aldehydes) in 5 different solvents (water, mineral oil, diethyl phthalate, dipropylene glycol, and propylene glycol). An analysis of 7 additional esters is also included to assess how carbon chain length and functional group, interacts with these solvents (for a total of 105 odorant/solvent pairs). Our resulting equilibrium equations successfully corrected for behavioral sensitivity differences observed in mice tested with the same odorant in different solvents and were overall similar to published measurements using a gas chromatography-based approach. In summary, this method should allow researchers to determine the vapor-phase concentration of diluted odorants and will hopefully assist in more accurate comparisons of odorant concentrations across olfactory studies.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10208748/pdf/bjac038.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9521061","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Electrogustometry: validation of bipolar electrode stimulation. 电测法:双极电极刺激的验证。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad009

Toshi Matsuda, Pavana Mysore Ganesh, Robert Brown, Vince Grosso, Richard L Doty

{"title":"Electrogustometry: validation of bipolar electrode stimulation.","authors":"Toshi Matsuda, Pavana Mysore Ganesh, Robert Brown, Vince Grosso, Richard L Doty","doi":"10.1093/chemse/bjad009","DOIUrl":"https://doi.org/10.1093/chemse/bjad009","url":null,"abstract":"Electrogustometry (EGM) is a practical way to test taste. It is typically performed using unipolar electrodes, with the anode on the tongue and the cathode on the hand, forearm, or neck. This results in electric current passing through nontaste tissues and adds a level of impracticality to its clinical application. We compared, using a repeated measures counterbalanced design, anodal thresholds from a unipolar electrode to those of a unique bipolar electrode in which the anode and cathode are contiguously located. Both sides of the anterior tongue were assessed in 70 subjects, as were the effects of age and sex. Nonparametric analyses were performed. The median threshold of the bipolar electrode's central disk (2.49 µA) did not differ from that of the unipolar electrode (2.96 µA) (P = 0.84). On average, older persons exhibited higher thresholds. No significant sex or tongue side effects were evident. Interestingly, when the annular (donut-shaped) bipolar electrode served as the anode, the threshold was higher than that of the other electrodes (5.19 µA; Ps < 0.001). This conceivably reflected lessened summation of activity among adjacent afferents and partial sampling of tongue regions with fewer taste buds. Correlations among all EGM thresholds were nominally higher for women than for men, ranging from 0.83 to 0.85 for women and 0.54 to 0.67 for men; all Ps < 0.001. This study validates the use of a bipolar electrode for assessing taste function, averting movement of current through nontaste-related tissues and making such testing safer and more practical.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9843914","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Gene expression analyses of TAS1R taste receptors relevant to the treatment of cardiometabolic disease. TAS1R味觉受体与心脏代谢疾病治疗相关的基因表达分析。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad027

Mariah R Stavrou, Sean Souchiart So, Angela M Finch, Sara Ballouz, Nicola J Smith

{"title":"Gene expression analyses of TAS1R taste receptors relevant to the treatment of cardiometabolic disease.","authors":"Mariah R Stavrou, Sean Souchiart So, Angela M Finch, Sara Ballouz, Nicola J Smith","doi":"10.1093/chemse/bjad027","DOIUrl":"10.1093/chemse/bjad027","url":null,"abstract":"The sweet taste receptor (STR) is a G protein-coupled receptor (GPCR) responsible for mediating cellular responses to sweet stimuli. Early evidence suggests that elements of the STR signaling system are present beyond the tongue in metabolically active tissues, where it may act as an extraoral glucose sensor. This study aimed to delineate expression of the STR in extraoral tissues using publicly available RNA-sequencing repositories. Gene expression data was mined for all genes implicated in the structure and function of the STR, and control genes including highly expressed metabolic genes in relevant tissues, other GPCRs and effector G proteins with physiological roles in metabolism, and other GPCRs with expression exclusively outside the metabolic tissues. Since the physiological role of the STR in extraoral tissues is likely related to glucose sensing, expression was then examined in diseases related to glucose-sensing impairment such as type 2 diabetes. An aggregate co-expression network was then generated to precisely determine co-expression patterns among the STR genes in these tissues. We found that STR gene expression was negligible in human pancreatic and adipose tissues, and low in intestinal tissue. Genes encoding the STR did not show significant co-expression or connectivity with other functional genes in these tissues. In addition, STR expression was higher in mouse pancreatic and adipose tissues, and equivalent to human in intestinal tissue. Our results suggest that STR expression in mice is not representative of expression in humans, and the receptor is unlikely to be a promising extraoral target in human cardiometabolic disease.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10294263","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Analysis of the rat chorda tympani nerve response to "super salty" sodium carbonate. 大鼠鼓室神经对 "超咸 "碳酸钠的反应分析

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad015

Joseph M Breza, Steven J St John

{"title":"Analysis of the rat chorda tympani nerve response to \"super salty\" sodium carbonate.","authors":"Joseph M Breza, Steven J St John","doi":"10.1093/chemse/bjad015","DOIUrl":"10.1093/chemse/bjad015","url":null,"abstract":"In behavioral experiments, rats perceive sodium carbonate (Na2CO3) as super salty. In fact, when the dissociated Na+ ions are accounted for, rats perceive Na2CO3 as 5× saltier than equinormal concentrations of NaCl. The chorda tympani nerve (CT) responds to salts through at least two receptor mechanisms and is a model system for understanding how salt taste is transmitted to the brain. Here, we recorded CT nerve activity to a broad range of NaCl (3-300 mM) and Na2CO3 (3-300 mN) to investigate why Na2CO3 tastes so salty to rats. Benzamil, a specific epithelial sodium channel (ENaC) antagonist, was used to determine the relative contribution of apical ENaCs in Na2CO3 transduction. The benzamil-insensitive component of CT nerve responses was enhanced by increasing the adapted tongue temperature from 23°C to 30°C. Na2CO3 solutions are alkaline, so we compared neural responses (with and without benzamil) to 100 mM NaCl alone (6.2 pH) and at a pH (11.2 pH) that matched 100 mN Na2CO3. As expected, NaCl responses increased progressively with increasing concentration and temperature. Responses to 3 mN Na2CO3 were greater than 3 mM NaCl with and without benzamil, but the shape of the first log-fold range of was relatively flat. Adjusting the pH of NaCl to 11.2 abolished the thermal enhancement of 100 mN NaCl through the benzamil-insensitive pathway. Rinsing Na2CO3 off the tongue resulted in robust aftertaste that was concentration dependent, thermally sensitive, and benzamil-insensitive. Responses to alkaline NaCl did not recapitulate Na2CO3 responses or aftertaste, suggesting multiple transduction mechanisms for the cations (2Na+) and anion (CO3-2).","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10413316/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9974028","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

An inhibitory mechanism for suppressing high salt intake in Drosophila. 果蝇抑制高盐摄入的抑制机制

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad014

Manali Dey, Anindya Ganguly, Anupama Dahanukar

{"title":"An inhibitory mechanism for suppressing high salt intake in Drosophila.","authors":"Manali Dey, Anindya Ganguly, Anupama Dahanukar","doi":"10.1093/chemse/bjad014","DOIUrl":"10.1093/chemse/bjad014","url":null,"abstract":"High concentrations of dietary salt are harmful to health. Like most animals, Drosophila melanogaster are attracted to foods that have low concentrations of salt, but show strong taste avoidance of high salt foods. Salt in known on multiple classes of taste neurons, activating Gr64f sweet-sensing neurons that drive food acceptance and 2 others (Gr66a bitter and Ppk23 high salt) that drive food rejection. Here we find that NaCl elicits a bimodal dose-dependent response in Gr64f taste neurons, which show high activity with low salt and depressed activity with high salt. High salt also inhibits the sugar response of Gr64f neurons, and this action is independent of the neuron's taste response to salt. Consistent with the electrophysiological analysis, feeding suppression in the presence of salt correlates with inhibition of Gr64f neuron activity, and remains if high salt taste neurons are genetically silenced. Other salts such as Na2SO4, KCl, MgSO4, CaCl2, and FeCl3 act on sugar response and feeding behavior in the same way. A comparison of the effects of various salts suggests that inhibition is dictated by the cationic moiety rather than the anionic component of the salt. Notably, high salt-dependent inhibition is not observed in Gr66a neurons-response to a canonical bitter tastant, denatonium, is not altered by high salt. Overall, this study characterizes a mechanism in appetitive Gr64f neurons that can deter ingestion of potentially harmful salts.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10413321/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9976863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Can nonvolatile tastants be smelled during food oral processing? 在食品的口腔加工过程中，是否能闻到不挥发的味觉物质？

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad028

Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi, Tian Ma, Xinmiao Wang

{"title":"Can nonvolatile tastants be smelled during food oral processing?","authors":"Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi, Tian Ma, Xinmiao Wang","doi":"10.1093/chemse/bjad028","DOIUrl":"10.1093/chemse/bjad028","url":null,"abstract":"While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral-nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral-nasal route. Then, the \"smelling\" of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be \"smelled\" via the ortho route. The \"smell\" of sucrose is very different from its taste and the \"smell\" of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers' noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral-nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10516591/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10018189","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Anti-HIV drugs lopinavir/ritonavir activate bitter taste receptors. 抗艾滋病药物洛匹那韦/利托那韦可激活苦味受体。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad035

Shurui Chen, Xinyi Zhou, Yongcheng Lu, Keman Xu, Jiao Wen, Meng Cui

{"title":"Anti-HIV drugs lopinavir/ritonavir activate bitter taste receptors.","authors":"Shurui Chen, Xinyi Zhou, Yongcheng Lu, Keman Xu, Jiao Wen, Meng Cui","doi":"10.1093/chemse/bjad035","DOIUrl":"10.1093/chemse/bjad035","url":null,"abstract":"Lopinavir and ritonavir (LPV/r) are the primary anti-human immunodeficiency virus (HIV) drugs recommended by the World Health Organization for treating children aged 3 years and above who are infected with the HIV. These drugs are typically available in liquid formulations to aid in dosing for children who cannot swallow tablets. However, the strong bitter taste associated with these medications can be a significant obstacle to adherence, particularly in young children, and can jeopardize the effectiveness of the treatment. Studies have shown that poor palatability can affect the survival rate of HIV-infected children. Therefore, developing more child-friendly protease inhibitor formulations, particularly those with improved taste, is critical for children with HIV. The molecular mechanism by which lopinavir and ritonavir activate bitter taste receptors, TAS2Rs, is not yet clear. In this study, we utilized a calcium mobilization assay to characterize the activation of bitter taste receptors by lopinavir and ritonavir. We discovered that lopinavir activates TAS2R1 and TAS2R13, while ritonavir activates TAS2R1, TAS2R8, TAS2R13, and TAS2R14. The development of bitter taste blockers that target these receptors with a safe profile would be highly desirable in eliminating the unpleasant bitter taste of these anti-HIV drugs.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10486187/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"10251452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Reply: taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis. 味觉丧失是COVID-19的一个明显症状:一项系统综述和荟萃分析。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad012

Mackenzie E Hannum, Riley J Koch, Vicente A Ramirez, Sarah S Marks, Aurora K Toskala, Riley D Herriman, Cailu Lin, Paule V Joseph, Danielle R Reed

引用次数: 0

Chemosensation in anxiety: the trigeminal system matters. 焦虑中的化学感应：三叉神经系统很重要。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad010

Olivier Fortier-Lebel, Émilie Hudon, Benjamin Boller, Johannes Frasnelli

{"title":"Chemosensation in anxiety: the trigeminal system matters.","authors":"Olivier Fortier-Lebel, Émilie Hudon, Benjamin Boller, Johannes Frasnelli","doi":"10.1093/chemse/bjad010","DOIUrl":"10.1093/chemse/bjad010","url":null,"abstract":"The presence of a perceptual bias due to anxiety is well demonstrated in cognitive and sensory task for the visual and auditory modality. Event-related potentials, by their specific measurement of neural processes, have strongly contributed to this evidence. There is still no consensus as to whether such a bias exists in the chemical senses; chemosensory event-related potentials (CSERPs) are an excellent tool to clarify the heterogeneous results, especially since the Late Positive Component (LPC) may be an indicator of emotional involvement after chemosensory stimulation. This research examined the association between state and trait anxiety and the amplitude and latency of pure olfactory and mixed olfactory-trigeminal LPC. In this study, 20 healthy participants (11 women) with a mean age of 24.6 years (SD = 2.6) completed a validated questionnaire to measure anxiety (STAI), and CSERP was recorded during 40 pure olfactory stimulations (phenyl ethanol) and 40 mixed olfactory-trigeminal stimulations (eucalyptol). LPC latency and amplitude were measured at Cz (electrode located at midline central) for each participant. We observed a significant negative correlation between LPC latencies and the state anxiety scores for the mixed olfactory-trigeminal condition (r(18) = -0.513; P = 0.021), but not for the pure olfactory condition. We did not observe any effect on LPC amplitudes. This study suggests that a higher level of state anxiety is related to a more rapid perceptual electrophysiological response for mixed olfactory-trigeminal stimuli but not for pure odors.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"48 ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10108648/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9466538","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"心理学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0