Chemical Senses最新文献_第6页

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad054

Shuo Mu, Markus Stieger, Sanne Boesveldt

{"title":"Can humans smell tastants?","authors":"Shuo Mu, Markus Stieger, Sanne Boesveldt","doi":"10.1093/chemse/bjad054","DOIUrl":"10.1093/chemse/bjad054","url":null,"abstract":"Although studies have shown that olfaction may contribute to the perception of tastant, literature is scarce or circumstantial, especially in humans. This study aims to (i) explore whether humans can perceive solutions of basic prototypical tastants through orthonasal and retronasal olfaction and (ii) to examine what volatile odor compounds (VOCs) underlie this ability. Solutions of 5 basic tastants (sucrose, sodium chloride, citric acid, monosodium glutamate [MSG], quinine) dissolved in water, and 2 fatty acids (oleic and linoleic acid) dissolved in mineral oil were prepared. Triangle discrimination tests were performed (n = 41 in duplicate) to assess whether the tastant solutions can be distinguished from blanks (solvents) through ortho- and retronasal olfaction. Participants were able to distinguish all tastant solutions from blank through orthonasal olfaction. Only sucrose, sodium chloride, oleic acid, and linoleic acid were distinguished from blank by retronasal olfaction. Ethyl dichloroacetate, methylene chloride, and/or acetone were identified in the headspace of sucrose, MSG, and quinine solutions but not in the headspace of water, sodium chloride, and citric acid solutions. Fat oxidation compounds such as alcohols and aldehydes were detected in the headspace of the oleic and linoleic acid solutions but not the mineral oil. We conclude that prototypical tastant solutions can be discriminated from water and fatty acid solutions from mineral oil through orthonasal olfaction. Differences in the volatile headspace composition between blanks and tastant solutions may have facilitated the olfactory discrimination. These findings can have methodological implications for future studies assessing gustatory perception using these prototypical taste compounds.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10807988/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139097415","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

Ribonucleotides differentially modulate oral glutamate detection thresholds. 核糖核苷酸以不同方式调节口腔谷氨酸检测阈值

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad049

Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin

{"title":"Ribonucleotides differentially modulate oral glutamate detection thresholds.","authors":"Nicholas J Amado, Emily C Hanselman, Caroline P Harmon, Daiyong Deng, Suzanne M Alarcon, Ashley A Sharples, Paul A S Breslin","doi":"10.1093/chemse/bjad049","DOIUrl":"10.1093/chemse/bjad049","url":null,"abstract":"The savory or umami taste of the amino acid glutamate is synergistically enhanced by the addition of the purines inosine 5'-monophosphate (IMP) and guanosine 5'-monophosphate (GMP) disodium salt. We hypothesized that the addition of purinergic ribonucleotides, along with the pyrimidine ribonucleotides, would decrease the absolute detection threshold of (increase sensitivity to) l-glutamic acid potassium salt (MPG). To test this, we measured both the absolute detection threshold of MPG alone and with a background level (3 mM) of 5 different 5'-ribonucleotides. The addition of the 3 purines IMP, GMP, and adenosine 5'-monophosphate (AMP) lowered the MPG threshold in all participants (P < 0.001), indicating they are positive modulators or enhancers of glutamate taste. The average detection threshold of MPG was 2.08 mM, and with the addition of IMP, the threshold was decreased by approximately 1.5 orders of magnitude to 0.046 mM. In contrast to the purines, the pyrimidines uridine 5'-monophosphate (UMP) and cytidine 5'-monophosphate (CMP) yielded different results. CMP reliably raised glutamate thresholds in 10 of 17 subjects, suggesting it is a negative modulator or diminisher of glutamate taste for them. The rank order of effects on increasing sensitivity to glutamate was IMP > GMP> AMP >> UMP// CMP. These data confirm that ribonucleotides are modulators of glutamate taste, with purines enhancing sensitivity and pyrimidines displaying variable and even negative modulatory effects. Our ability to detect the co-occurrence of glutamate and purines is meaningful as both are relatively high in evolutionarily important sources of nutrition, such as insects and fermented foods.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10824162/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139402068","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

Effects of genetics on odor perception: Can a quick smell test effectively screen everyone? 遗传对气味感知的影响：快速嗅觉测试能有效筛查每个人吗？

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae025

Stephanie R Hunter, Cailu Lin, Ha Nguyen, Mackenzie E Hannum, Katherine Bell, Amy Huang, Paule V Joseph, Valentina Parma, Pamela H Dalton, Danielle R Reed

{"title":"Effects of genetics on odor perception: Can a quick smell test effectively screen everyone?","authors":"Stephanie R Hunter, Cailu Lin, Ha Nguyen, Mackenzie E Hannum, Katherine Bell, Amy Huang, Paule V Joseph, Valentina Parma, Pamela H Dalton, Danielle R Reed","doi":"10.1093/chemse/bjae025","DOIUrl":"10.1093/chemse/bjae025","url":null,"abstract":"SCENTinel, a rapid smell test designed to screen for olfactory disorders, including anosmia (no ability to smell an odor) and parosmia (distorted sense of smell), measures 4 components of olfactory function: detection, intensity, identification, and pleasantness. Each test card contains one of 9 odorant mixtures. Some people born with genetic insensitivities to specific odorants (i.e. specific anosmia) may fail the test if they cannot smell an odorant but otherwise have a normal sense of smell. However, using odorant mixtures has largely been found to prevent this from happening. To better understand whether genetic differences affect SCENTinel test results, we asked genetically informative adult participants (twins or triplets, N = 630; singletons, N = 370) to complete the SCENTinel test. A subset of twins (n = 304) also provided a saliva sample for genotyping. We examined data for differences between the 9 possible SCENTinel odors; effects of age, sex, and race on SCENTinel performance, test-retest variability; and heritability using both structured equation modeling and SNP-based statistical methods. None of these strategies provided evidence for specific anosmia for any of the odors, but ratings of pleasantness were, in part, genetically determined (h2 = 0.40) and were nominally associated with alleles of odorant receptors (e.g. OR2T33 and OR1G1; P < 0.001). These results provide evidence that using odorant mixtures protected against effects of specific anosmia for ratings of intensity but that ratings of pleasantness showed effects of inheritance, possibly informed by olfactory receptor genotypes.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11519045/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141320652","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

Diagnosed and subjectively perceived long-term effects of COVID-19 infection on olfactory function assessed by supervised machine learning. 通过监督机器学习评估 COVID-19 感染对嗅觉功能的诊断和主观感受的长期影响。

IF 3.5 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjad051

Jörn Lötsch, Oskar Brosig, Jana Slobodova, Dario Kringel, Antje Haehner, Thomas Hummel

{"title":"Diagnosed and subjectively perceived long-term effects of COVID-19 infection on olfactory function assessed by supervised machine learning.","authors":"Jörn Lötsch, Oskar Brosig, Jana Slobodova, Dario Kringel, Antje Haehner, Thomas Hummel","doi":"10.1093/chemse/bjad051","DOIUrl":"10.1093/chemse/bjad051","url":null,"abstract":"Loss of olfactory function is a typical acute coronavirus disease 2019 (COVID-19) symptom, at least in early variants of SARS-CoV2. The time that has elapsed since the emergence of COVID-19 now allows for assessing the long-term prognosis of its olfactory impact. Participants (n = 722) of whom n = 464 reported having had COVID-19 dating back with a mode of 174 days were approached in a museum as a relatively unbiased environment. Olfactory function was diagnosed by assessing odor threshold and odor identification performance. Subjects also rated their actual olfactory function on an 11-point numerical scale [0,…10]. Neither the frequency of olfactory diagnostic categories nor olfactory test scores showed any COVID-19-related effects. Olfactory diagnostic categories (anosmia, hyposmia, or normosmia) were similarly distributed among former patients and controls (0.86%, 18.97%, and 80.17% for former patients and 1.17%, 17.51%, and 81.32% for controls). Former COVID-19 patients, however, showed differences in their subjective perception of their own olfactory function. The impact of this effect was substantial enough that supervised machine learning algorithms detected past COVID-19 infections in new subjects, based on reduced self-awareness of olfactory performance and parosmia, while the diagnosed olfactory function did not contribute any relevant information in this context. Based on diagnosed olfactory function, results suggest a positive prognosis for COVID-19-related olfactory loss in the long term. Traces of former infection are found in self-perceptions of olfaction, highlighting the importance of investigating the long-term effects of COVID-19 using reliable and validated diagnostic measures in olfactory testing.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":3.5,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139428432","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

Taste of common prebiotic oligosaccharides: impact of molecular structure. 常见益生元低聚糖的味道：分子结构的影响

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae023

Laura E Martin, Michael H Penner, Juyun Lim

{"title":"Taste of common prebiotic oligosaccharides: impact of molecular structure.","authors":"Laura E Martin, Michael H Penner, Juyun Lim","doi":"10.1093/chemse/bjae023","DOIUrl":"10.1093/chemse/bjae023","url":null,"abstract":"Prebiotic oligosaccharides are naturally occurring nondigestible carbohydrates with demonstrated health benefits. They are also a chemically diverse class of nutrients, offering an opportunity to investigate the impact of molecular structure on oligosaccharide taste perception. Accordingly, a relevant question is whether these compounds are detected by the human gustatory system, and if so, whether they elicit sweet or \"starchy\" taste. Here, in 3 psychophysical experiments, we investigated the taste perception of 3 commercially popular prebiotics [fructooligosaccharides (FOS), galactooligosaccharides (GOS), xylooligosaccharides (XOS)] in highly pure form. Each of these classes of prebiotics differs in the type of glycosyl residue, and position and type of bond between those residues. In experiments I and II, participants were asked to discriminate a total of 9 stimuli [FOS, GOS, XOS; degree of polymerization (DP) of 2, 3, 4] prepared at 75 mM in the presence and absence of lactisole, a sweet receptor antagonist. We found that all 9 compounds were detectable (P < 0.05). We also found that GOS and XOS DP 4 were discriminable even with lactisole, suggesting that their detection was not via the canonical sweet receptor. Accordingly, in experiment III, the taste of GOS and XOS DP 4 were directly compared with that of MOS (maltooligosaccharides) DP 4-6, which has been reported to elicit \"starchy\" taste. We found that GOS and MOS were perceived similarly although narrowly discriminable, while XOS was easily discriminable from both GOS and MOS. The current findings suggest that the molecular structure of oligosaccharides impacts their taste perception in humans.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141185723","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

Correction to: Novel gurmarin-like peptides from Gymnema sylvestre and their interactions with the sweet taste receptor T1R2/T1R3. 更正：刺五加中的新型香豆素样肽及其与甜味受体 T1R2/T1R3 的相互作用。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae026

引用次数: 0

The role of TRPA1 and TRPV1 in the perception of astringency. TRPA1 和 TRPV1 在涩味感知中的作用。

IF 2.8 4区心理学

Chemical Senses Pub Date : 2024-01-01 DOI: 10.1093/chemse/bjae031

Min Sung Kim, Christopher T Simons

{"title":"The role of TRPA1 and TRPV1 in the perception of astringency.","authors":"Min Sung Kim, Christopher T Simons","doi":"10.1093/chemse/bjae031","DOIUrl":"10.1093/chemse/bjae031","url":null,"abstract":"Astringency, commonly described as a drying, roughening, and/or puckering sensation associated with polyphenol-rich foods affects their palatability. While the compounds eliciting astringency are known, its mechanism of action is debated. This study investigated the role of transient receptor potential (TRP) channels A1 and V1 in astringency perception. If TRP A1 or V1 have a functional role in astringency perception, then desensitizing these receptors should decrease perceived astringency. Thirty-seven panelists underwent unilateral lingual desensitization of TRP A1 and V1 channels using mustard oil and capsaicin, respectively. Panelists then evaluated four astringent stimuli: epicatechin (EC), epigallocatechin gallate (EGCG), tannic acid (TA), and potassium alum (Alum), via 2-AFC and intensity ratings. When TRPA1 receptors were desensitized on one half of the tongue via mustard oil, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. Similarly, when TRPV1 receptors were desensitized on one half of the tongue via capsaicin, no significant differences were observed between the treated and untreated sides for both 2-AFC and intensity ratings. These findings challenge the notion that TRP channels play a pivotal role in astringency perception.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":" ","pages":""},"PeriodicalIF":2.8,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142119112","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

Taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis 作为 COVID-19 明显症状的味觉丧失：系统回顾和荟萃分析

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-12-15 DOI: 10.1093/chemse/bjad043

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

{"title":"Taste loss as a distinct symptom of COVID-19: a systematic review and meta-analysis","authors":"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","doi":"10.1093/chemse/bjad043","DOIUrl":"https://doi.org/10.1093/chemse/bjad043","url":null,"abstract":"Chemosensory scientists have been skeptical that reports of COVID-19 taste loss are genuine, in part because before COVID-19 taste loss was rare and often confused with smell loss. Therefore, to establish the predicted prevalence rate of taste loss in COVID-19 patients, we conducted a systematic review and meta-analysis of 376 papers published in 2020–2021, with 235 meeting all inclusion criteria. Drawing on previous studies and guided by early meta-analyses, we explored how methodological differences (direct vs. self-report measures) may affect these estimates. We hypothesized that direct measures of taste are at least as sensitive as those obtained by self-report and that the preponderance of evidence confirms taste loss is a symptom of COVID-19. The meta-analysis showed that, among 138,015 COVID-19-positive patients, 36.62% reported taste dysfunction (95% confidence interval: 33.02%–40.39%), and the prevalence estimates were slightly but not significantly higher from studies using direct (n = 15) versus self-report (n = 220) methodologies (Q = 1.73, df = 1, P = 0.1889). Generally, males reported lower rates of taste loss than did females, and taste loss was highest among middle-aged adults. Thus, taste loss is likely a bona fide symptom of COVID-19, meriting further research into the most appropriate direct methods to measure it and its underlying mechanisms.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"1 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138692784","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

An olfactory perceptual fingerprint in people with olfactory dysfunction due to COVID-19 COVID-19 导致的嗅觉功能障碍患者的嗅觉感知指纹

IF 3.5 4区心理学

Chemical Senses Pub Date : 2023-12-13 DOI: 10.1093/chemse/bjad050

Eva Drnovsek, Maria Rommel, Antonie Louise Bierling, Alexander Croy, Ilona Croy, Thomas Hummel

{"title":"An olfactory perceptual fingerprint in people with olfactory dysfunction due to COVID-19","authors":"Eva Drnovsek, Maria Rommel, Antonie Louise Bierling, Alexander Croy, Ilona Croy, Thomas Hummel","doi":"10.1093/chemse/bjad050","DOIUrl":"https://doi.org/10.1093/chemse/bjad050","url":null,"abstract":"The sense of smell is based on sensory detection of the molecule(s), which is then further perceptually interpreted. A possible measure of olfactory perception is an odor independent olfactory perceptual fingerprint (OPF) defined by Snitz et al. We aimed to investigate, whether OPF can distinguish patients with olfactory dysfunction due to COVID-19 from controls and which perceptual descriptors are important for that separation. Our study included 99 healthy controls and 41 patients. They rated ten odors using eight descriptors 'pleasant', 'intense', 'familiar', 'warm', 'cold', 'irritating', ‘edible', and ‘disgusting'. An unsupervised machine learning method, hierarchical cluster analysis, showed that OPF can distinguish patients from controls with accuracy of 83%, sensitivity of 51%, and specificity of 96%. Furthermore, a supervised machine learning method, random forest classifier, showed that OPF can distinguish patients and controls in the testing dataset with accuracy of 86%, sensitivity of 64%, and specificity of 96%. Principal component analysis and random forest classifier showed that familiarity and intensity were the key qualities to explain the variance of the data. In conclusion, people with COVID-related olfactory dysfunction have a fundamentally different olfactory perception.","PeriodicalId":9771,"journal":{"name":"Chemical Senses","volume":"264 1","pages":""},"PeriodicalIF":3.5,"publicationDate":"2023-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138692543","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

XXXIIIth Annual Meeting of the European Chemoreception Research Organization, ECRO 2023, “Diverse Flavors” Van der Valk Hotel Nijmegen Lent, The Netherlands, 18 - 21 September 2023 2023年9月18 - 21日，荷兰奈梅亨Van der Valk酒店，第33届欧洲化学接受研究组织年会，ECRO 2023，“不同口味”

4区心理学

Chemical Senses Pub Date : 2023-01-01 DOI: 10.1093/chemse/bjad041

引用次数: 0