By Catherine Offord Researchers have tested a proof-of-concept device that enabled people who had lost their normal sense of smell to detect the presence of certain odors. Rather than exploiting the smell pathway, in which nasal cells send signals along olfactory nerves to the brain, the technology makes use of a less known nerve highway in the nose that transmits other sensations, including the kick of wasabi and the coolness of mint. “It’s an interesting study,” says Zara Patel, a rhinologist at Stanford Medicine who was not involved in the work, published today in Science Advances. “This is not recovering a sense of smell, this is activating a different system.” But she and others caution it remains to be seen how beneficial this kind of technology could be for people with smell loss, or anosmia. Humans have about 400 different olfactory receptors that are thought to enable the nose to detect billions of odors. But people can lose some or all of their sense of smell for a variety of reasons, including head trauma and viral infections such as COVID-19. People with long-term anosmia describe a significantly reduced quality of life and are at higher risk of mental health disorders, notes Halina Stanley, a research scientist at CNRS, the French national research agency, and co-author on the new paper. “The idea that if you lose your sense of smell, this isn’t as bad as losing another sense, I think is actually quite wrong.” Research by another team in 2018 found that electrodes placed in the sinuses near the olfactory bulb, the brain region that processes odor signals, could stimulate perception of smell, with people reporting onion or fruity scents, for example. Scientists are now working to develop implants that could more directly and specifically stimulate the olfactory bulb—akin to cochlear implants, which replace lost hearing by detecting sounds and stimulating the auditory nerve. However, such technology would be complex and invasive, and, at present, is a long way from becoming a therapy. © 2025 American Association for the Advancement of Science.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 30032 - Posted: 11.29.2025

By Siddhant Pusdekar Taste and smell are so intimately connected that a whiff of well-loved foods evokes their taste without any conscious effort. Now, brain scans and machine learning have for the first time pinpointed the region responsible for this sensory overlap in humans, a region called the insula, researchers report September 12 in Nature Communications. The findings could explain why people crave certain foods or are turned away from them, says Ivan de Araujo, a neuroscientist at Max Planck Institute for Biological Cybernetics in Tübingen, Germany. Smell and taste become associated from the moment we bite into something, says Putu Agus Khorisantono, a neuroscientist at Karolinska Institutet in Stockholm. Some food chemicals activate sweet, salty, sour, bitter or umami taste receptors on the tongue. Others travel through the roof of the mouth, activating odor receptors in the back of the nose. These “retronasal odors” are what distinguish mangoes from peaches, for example. Both taste mostly sour, Khorisantono says, “but it’s really the aroma that differentiates them.” The brain combines these signals to create our sense of flavor, but scientists have struggled to identify where this happens in the brain. In the new study, Khorisantono and colleagues gave 25 people drops of beverages designed to activate only their taste or retronasal receptors, while scanning brain activity over multiple sessions. Previously, the participants had learned to associate the combination of smells and tastes with particular flavors. © Society for Science & the Public 2000–2025.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 8: General Principles of Sensory Processing, Touch, and Pain
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell; Chapter 5: The Sensorimotor System
Link ID: 29967 - Posted: 10.11.2025

By Jennie Erin Smith The marine whiff of ambergris. The citrusy tang of grapefruit. The must of “corked” wine. The human nose can detect a virtually infinite palette of odors, some at vanishingly low concentrations. But puzzlingly, our bodies only use about 400 receptor proteins to interpret them. Now, fragrance researchers in Switzerland have landed on a new way to study the proteins in the laboratory—and their results, they say, challenge a foundational theory of how smell works. For decades, scientists have struggled to get cells commonly used in laboratory settings to express the genes that encode olfactory receptors (ORs), proteins primarily found on neurons in our nasal cavities. Using a process they describe today in Current Biology, researchers at the Swiss fragrance and flavorings company Givaudan say they have tweaked lab-friendly cells into readily expressing ORs. The result was an in vitro system for identifying specific ORs, including those that strongly respond to molecules in ambergris, grapefruit, and corked wine. The Swiss group’s discovery, other olfaction researchers say, stands to make ORs much easier to study. But more controversially, the group also claims to have observed patterns of receptor activity that call into question combinatorial coding, a long-standing hypothesis of olfaction that helped Linda Buck and Richard Axel win a Nobel Prize in 2004. Combinatorial coding holds that multiple ORs act in concert to pick up different parts of an odorant molecule, creating patterns or codes that are recognized by the brain. Beyond that, says neuroscientist Joel Mainland of the Monell Chemical Senses Center, the model is “pretty vague on the details.” It has been hard to test, because olfactory neurons can’t be cultured in the lab. Determining which OR detects which odorant required extensive tests in rodents, and it’s not ideal “to have to sacrifice an animal each time you want to do an experiment,” says Claire de March, a chemist at CNRS, the French national research agency. As a result, investigators were left with many so-called orphan receptors whose ligands, or binding molecules, are unknown. © 2025 American Association for the Advancement of Science.

Related chapters from BN: Chapter 8: General Principles of Sensory Processing, Touch, and Pain; Chapter 7: Life-Span Development of the Brain and Behavior
Related chapters from MM:Chapter 5: The Sensorimotor System; Chapter 13: Memory and Learning
Link ID: 29966 - Posted: 10.11.2025

By K. R. Callaway Ever bite into something so bitter that you had to spit it out? An ages-old genetic mutation helps you and other animals perceive bitterness and thus avoid toxins associated with it. But while most creatures instinctively spit first and ask questions later, molecular biologists have been trying to get a taste of what bitterness can tell us about sensory evolution and human physiology. A new study, published in the Journal of Agricultural and Food Chemistry, is the first analysis of how taste receptors respond to a mushroom’s bitter compounds—which include some of the most potently bitter flavors currently known to science. The bitter bracket mushroom is nontoxic but considered inedible because of its taste. Researchers extracted its bitter compounds, finding two familiar ones—and three that were previously unknown. Instead of tasting these substances themselves, the scientists introduced them to an “artificial tongue” that they made by inserting human taste receptors into fast-growing embryonic kidney cells. One of the newfound bitter substances activated the taste receptors even at the lowest concentration measured, 63.3 micrograms per liter. That’s like sensing three quarters of a cup of sugar in an Olympic-sized swimming pool. Humans have about 25 kinds of bitter taste receptors lining our mouths and throats, but these same receptors also grow throughout the body—in the lungs, digestive tract and even brain. Despite their ubiquity, they have been only partially explored. Four of our bitter receptors have no known natural activator. Finding activating compounds could illuminate the interactions that might have shaped those taste receptors’ evolution, says study lead author Maik Behrens, a molecular biologist at the Leibniz Institute for Food Systems Biology. © 2025 SCIENTIFIC AMERICAN,

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29882 - Posted: 08.09.2025

By Nazeefa Ahmed Humans prefer fruit at its sweetest, whereas many birds happily snack on the sourest of the bunch, from zesty lemons to unripe honey mangoes. Researchers may now know why. A study published today in Science suggests birds have evolved a specialized taste receptor that’s suppressed by high acidity, which effectively dulls the sharp, sour taste of fruits they eat. The finding reveals the evolutionary history of the pucker-inducing diets of many fruit-eating birds around the world—and may also help explain birds’ knack for survival, by broadening their potential food sources. The study is a “robust” addition to our understanding of how birds taste sour foods, which is still a research area in its infancy, says Leanne Grieves, an ornithologist at Cornell University’s Lab of Ornithology. Scientists identified a sour taste receptor in vertebrates—known as OTOP1—only 7 years ago, and few studies focus on why birds eat what they eat, rather than simply what they eat. Grieves, who studies birds’ sense of smell but who was not involved with the current work, adds that the new study “provides a really nice starting point.” To examine how birds approach sour-tasting foods, scientists exposed OTOP1 receptors from mice, domestic pigeons, and canaries to various acidic solutions. The activity of the mouse version of the receptor increased with greater acidity—meaning more acidic foods register to mice, and other mammals like us, as increasingly sour. However, the pigeon and canary versions of OTOP1 became less active in solutions about as acidic as a lemon. As a result, the birds wouldn’t perceive as much of a sour taste, allowing them to take advantage of the fruits mammals can’t stomach. Determining why bird OTOP1 reacted differently was a challenge, according to study author Hao Zhang, an evolutionary biologist at the Chinese Academy of Sciences (CAS). So, the researchers mutated sections of the gene that encodes the OTOP1 receptor, which let them identify four candidate amino acids within the protein that are responsible for sour tolerance. One of them, known as G378, is found almost exclusively in songbirds such as the canary—a species that showed greater sour tolerance than the pigeon, which lacks this variance. “A single amino acid in the bird OTOP1 can increase sour tolerance,” says study author Lei Luo, a biologist at CAS. © 2025 American Association for the Advancement of Science.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 6: Evolution of the Brain and Behavior
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29840 - Posted: 06.21.2025

By Sofia Quaglia When octopuses extend their eight arms into hidden nooks and crannies in search of a meal, they are not just feeling around in the dark for their food. They are tasting their prey, and with even more sensory sophistication than scientists had already imagined. Researchers reported on Tuesday in the journal Cell that octopus arms are fine-tuned to “eavesdrop into the microbial world,” detecting microbiomes on the surfaces around them and deriving information from them, said Rebecka Sepela, a molecular biologist at Harvard and an author of the new study. Where octopus eyes cannot see, their arms can go to identify prey and make sense of their surroundings. Scientists knew that those eight arms (not tentacles) sense whether their eggs are healthy or need to be pruned. And the hundreds of suckers on each arm have over 10,000 chemotactile sensory receptors each, working with 500 million neurons to pick up that information and relay it throughout the nervous system. Yet, what exactly the octopus is tasting by probing and prodding — and how its arms can distinguish, say, a rock from an egg, a healthy egg in its clutch from a sick one or a crab that’s safe to eat from a rotting, toxic one — has long baffled scientists. What about the surfaces are they perceiving? For Dr. Sepela, this question was heightened when her team discovered 26 receptors along the octopuses’ arms that didn’t have a known function. She supposed those receptors were tuned only to molecules found on surfaces, rather than those diffused in water. So she and her colleagues collected swaths of molecules coating healthy and unhealthy crabs and octopus eggs. They grew and cultured the microbes from those surfaces in the lab, then tested 300 microbial strains, one by one, on two of those 26 receptors. During the screening, only particular microbes could switch open the receptors, and these microbes were more abundant on the decaying crabs and dying eggs than on their healthy counterparts. © 2025 The New York Times Company

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 6: Evolution of the Brain and Behavior
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29831 - Posted: 06.18.2025

By Katharine Gammon Picture this: You’re sitting down, engrossed in a meal, when an unfamiliar person walks by. There’s something about them—Hair? Smile? Vibes?—that instantly draws you in and makes you want to strike up a friendship. A new study suggests that it could be the scent they exude that attracts you to them. Not just the way their skin or hair smells, but the deodorant and shampoo they use, the foods they consume, even their laundry detergent. Our sense of smell tends to operate below the level of conscious awareness, says Jessica Gaby, a psychology researcher at Middle Tennessee State University and an author of the study, so our responses to it are often hidden from us. “But at the same time, it’s inescapable,” she says. “You can’t fake it.” Gaby and her colleagues, who were at Cornell University when the study was conducted, brought 40 women aged 18-30 together in a Cornell dining hall, a large, refurbished barn with café tables that doubles as a beer hall at night. The scent of popcorn, beer, and leftover dinner wafted over the room: The idea was to have a complex olfactory environment. The women all identified as heterosexual, so the researchers could focus on the type of attraction that might lead to friendship. In the first phase of the study, the participants received cotton T-shirts and were instructed to wear them for 12 hours straight without altering their daily routines, and to keep notes about their activities. One participant used spray paint in an art project, another had sex, another said she spilled a small amount of black beans on her shirt. In the second phase of the study, the participants were instructed to view photographs of different individual women, some of whom they would later meet. They then each sniffed the worn T-shirts, then had four-minute meetings, speed-dating style, with the other individual women, then sniffed their T-shirts again. After each step, they judged their friendship potential with the other women on a scale of 1 to 7. © 2025 NautilusNext Inc.,

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 15: Emotions, Aggression, and Stress
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell; Chapter 11: Emotions, Aggression, and Stress
Link ID: 29783 - Posted: 05.11.2025

Andrew Gregory Health editor Doctors in London have successfully restored a sense of smell and taste in patients who lost it due to long Covid with pioneering surgery that expands their nasal airways to kickstart their recovery. Most patients diagnosed with Covid-19 recover fully. But the infectious disease can lead to serious long-term effects. About six in every 100 people who get Covid develop long Covid, with millions of people affected globally, according to the World Health Organization. Losing a sense of smell and taste are among more than 200 different symptoms reported by people with long Covid. Now surgeons at University College London Hospitals NHS Foundation Trust (UCLH) have cured a dozen patients, each of whom had suffered a profound loss of smell after a Covid infection. All had experienced the problem for more than two years and other treatments, such as smell training and corticosteroids, had failed. In a study aiming to find new ways to resolve the issue, surgeons tried a technique called functional septorhinoplasty (fSRP), which is typically used to correct any deviation of the nasal septum, increasing the size of nasal passageways. This boosts airflow into the olfactory region, at the roof of the nasal cavity, which controls smell. Doctors said the surgery enabled an increased amount of odorants – chemical compounds that have a smell – to reach the roof of the nose, where sense of smell is located. They believe that increasing the delivery of odorants to this area “kickstarts” smell recovery in patients who have lost their sense of smell to long Covid. © 2025 Guardian News & Media Limited

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29697 - Posted: 03.08.2025

By Bethany Brookshire Self-awareness may be beyond primates in the wild. Chimps, organutans and other species faced with a mirror react to a dot on their face in the lab, a widely used measure of self-awareness. But while baboons in Namibia exposed to mirrors find the reflective glass fascinating, they don’t respond to dots placed on their faces, researchers report in the January Proceedings of the Royal Society B: Biological Sciences. The result could indicate that lab responses to mirrors are a result of training — and that self-awareness might exist on a spectrum. Support Science Today. Thank you for being a subscriber to Science News! Interested in more ways to support STEM? Consider making a gift to our nonprofit publisher, the Society for Science, an organization dedicated to expanding scientific literacy and ensuring that every young person can strive to become an engineer or scientist. Donate Now “Psychological self-awareness is this idea that you as an individual can become an object of your own attention,” says Alecia Carter, an evolutionary anthropologist at University College London. It’s a hard concept to measure in other species, in part, she notes, because “it’s also difficult to imagine not having that kind of self-awareness.” One measure of self-awareness is the mark test. An animal sits in front of a mirror, and a mark is placed somewhere they normally cannot see, such as on the face. If the animal recognizes themselves in the mirror, and the mark as out of place, the animal will respond to the mark. Chimps, orangutans and bonobos have “passed” the mark test in the lab, while primates that are not great apes, such as rhesus macaques, have mastered it only after training. Other species, such as Asian elephants, dolphins and even a fish called the cleaner wrasse, have also responded to the mark test. © Society for Science & the Public 2000–2025.

Related chapters from BN: Chapter 18: Attention and Higher Cognition; Chapter 6: Evolution of the Brain and Behavior
Related chapters from MM:Chapter 14: Attention and Higher Cognition
Link ID: 29654 - Posted: 02.01.2025

By Jackson Ryan Fruit fly larvae can sense the texture of rotting fruit.Credit: Scott Bauer/USDA/SPL For maggots, the experience of eating a succulent meal isn’t just about how their food tastes, but also how it feels. Researchers used genetic tools to reveal that certain neurons in the brain control food choice and can sense both taste and texture1 . The conventional view of taste sensing holds that specific neurons carry single signals to the brain, says study co-author Simon Sprecher, a neurobiologist at the University of Fribourg in Switzerland. For instance, sweet taste neurons carry sweet signals and bitter taste neurons carry bitter signals. But those assumptions have been challenged over the past two decades by studies in fruit flies and mice that suggest neurons might have the capacity to respond to both chemical signals, such as bitter or sweet, as well as mechanical signals, such as texture. In the current study, published in PLoS Biology on 30 January, Sprecher and his colleagues set out to see whether individual neurons in taste organs have this ‘multimodal’ capacity. They fed fruit-fly larvae — maggots — different preparations of agarose, a sugary gel. The maggots showed a propensity for a ‘Goldilocks’ preparation, one that was neither too hard nor too soft. The preferred hardness for larvae is “similar to [that] of decaying fruit”, says Sprecher. The researchers then used genetic engineering tools to disable a subset of taste-sensing neurons in the larval taste-sensing organs. Disabling the neurons prevented the maggots from tasting the sweetness of the agarose, as expected, but it also changed which preparations they ate — the maggots no longer preferred Goldilocks preparations, suggesting that they had also lost their ability to feel their food. By studying individual neurons, the researchers determined that C6 neurons can both taste sugar and sense mechanical simulation. © 2025 Springer Nature Limited

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29650 - Posted: 02.01.2025

Nicola Davis Science correspondent The human sense of smell is nothing to turn one’s nose up at, research suggests, with scientists revealing we are far more sensitive to the order of odours captured by a sniff than previously thought. Charles Darwin is among those who have cast aspersions on our sense of smell, suggesting it to be “of extremely slight service” to humans, while scientists have long thought our olfactory abilities rather sluggish. “Intuitively, each sniff feels like taking a long-exposure shot of the chemical environment,” said Dr Wen Zhou, co-author of the research from the Chinese Academy of Sciences, adding that when a smell is detected it can seem like one scent, rather than a discernible mixture of odours that arrived at different times. “Sniffs are also separated in time, occurring seconds apart from one another,” she said. But now researchers have revealed our sense of smell operates much faster than previously thought, suggesting we are as sensitive to rapid changes in odours as we are to rapid changes in colour. A key challenge to probing our sense of smell, said Zhou, is that it has been difficult to create a setup that enables different smelly substances to be presented in a precise sequence in time within a single sniff. However, writing in the journal Nature Human Behaviour, Zhou and colleagues report how they did just that by creating an apparatus in which two bottles containing different scents were hooked up to a nosepiece using tubes of different lengths. These tubes were fitted with miniature check valves that were opened by the act of taking a sniff. © 2024 Guardian News & Media Limited

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29518 - Posted: 10.16.2024

By Angie Voyles Askham Unlike the primary sensory brain areas that process sights and sounds, the one that decodes scents also responds to other stimuli, such as images and words associated with an odor, according to a study published today in Nature. The extent to which neurons in the primary olfactory cortex, which includes the piriform cortex, respond to non-odor stimuli was surprising, says Marc Spehr, head of the Chemosensation Laboratory at RWTH Aachen University, who co-led the study. One neuron, for example, which activated in response to the scent of black licorice, also responded to the word “licorice,” images of the candy and the odor of anise seed, which is unrelated but has a similar scent. Cells in the amygdala also showed multimodal responses; one neuron, for example, responded to a banana scent as well as the word “banana.” “These aren’t odor signals that these cells are encoding; these cells are encoding concepts,” says Kevin Franks, associate professor of neurobiology at Duke University, who was not involved in the work but wrote a News and Views article on it. “So in this part of the brain, traditionally being considered this primary sensory area, you have sensory invariant conceptual representations of specific types of objects. And that’s really, really cool.” Smell-detecting neurons in the nose project into the brain’s olfactory bulb, which then passes information directly to the piriform cortex and other parts of the primary olfactory cortex. That means the piriform cortex lies only two synapses away from the stimuli it decodes, Franks says. In the visual system, on the other hand, a cell two synapses away from a photon is still in the retina, he says. Despite the limited odor processing that happens before the signal reaches the piriform cortex, there have been earlier hints that the area acts more like an association cortex than like other primary sensory areas, says Thorsten Kahnt, investigator at the U.S. National Institute on Drug Abuse, who was not involved in the work. © 2024 Simons Foundation

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29514 - Posted: 10.12.2024

By Shaena Montanari Sea robins skitter across the sea floor with six tiny fins-turned-legs. And at least one species of these bottom feeders is exceptionally skilled at digging up food—so good that other fishes follow these sea robins to snatch up leftover snacks. The sea robins owe this talent to their legs, according to a pair of studies published today in Current Biology. The new work shows that the appendages evolved a specialized sensory system to feel and taste hidden prey. The legs of one common species, for example, are innervated by touch-sensitive neurons and dotted with tiny papillae that express taste receptors. “It’s just really neat to see the molecular components that nature is using to spin out not only new structures, but also new behaviors,” says David Kingsley, professor of developmental biology at Stanford University and an investigator on both studies. The results formalize work from the 1960s and ’70s that first indicated the special chemosensory abilities of sea robins, says Tom Finger, professor of cell and developmental biology at the University of Colorado Anschutz Medical Campus, who was not involved in the new studies. This is “a major, important contribution to show that taste receptors have become expressed in the specialized sensory organ.” This finding “demonstrates, I think, an evolutionary principle, which is that evolution uses the tool kit that’s in place and then just slightly changes it,” says Nicholas Bellono, professor of molecular and cellular biology at Harvard University, who is an investigator on both new studies and also researches unique senses in cephalopods. Last year, he and his colleagues described a similar adaptation in octopuses: “They took this receptor that was for neurotransmission and then just repurposed it with a slight tinkering to now be a sensory receptor. So it’s sort of a theme we keep seeing repeat across the diversity of life.” © 2024 Simons Foundation

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 6: Evolution of the Brain and Behavior
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29500 - Posted: 10.02.2024

By Daniela Hirschfeld Peter Mombaerts is a man of strong preferences. He likes Belgian beer — partly, but not entirely, for patriotic reasons. He likes classical music and observing the Earth from above while flying small planes with his amateur pilot’s license. He loves the feel of alpaca clothing during winter. But Mombaerts, who leads the Max Planck Research Unit for Neurogenetics in Frankfurt, Germany, says he has no favorite odor — even though he has been studying smells for more than 30 years. Mombaerts’s research has focused on how the brain processes odors, and on the impressive group of genes encoding odorant receptors in mammals. Humans have about 400 of these genes, which means that 2 percent of our roughly 20,000 genes help us to smell — the largest gene family known to date, as Mombaerts noted back in 2001 in the Annual Review of Genomics and Human Genetics. More than two decades later, it remains the record holder, and Mombaerts continues to delve into the genetics and neuroscience of how we smell the world around us. He spoke with Knowable Magazine about what’s been learned about the genes, receptors and neurons involved in sensing odors — and the mysteries that remain. This interview has been edited for length and clarity. Why did you start working on smell? When studying medicine in my native Belgium in the 1980s, I learned that I don’t really like to work so much with patients. But research interested me. I wanted to do neurobiology. I did my PhD in immunology with mice and genetics, and then moved to neuroscience. It was what I always wanted to do, but I had to find the right topic, the right lab and the right mentor — and all that came together when Linda Buck and Richard Axel published their paper about their discovery of the genes for odorant receptors. This paper came out in the journal Cell on April 5, 1991, and when I read the first few sentences I thought, “That’s what I want to work on.” Axel became my postdoc mentor. When Buck and Axel won the Nobel Prize in Physiology or Medicine in 2004, I wrote a Perspective piece for the New England Journal of Medicine  that I titled “Love at First Smell.” © 2024 Annual Reviews

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29469 - Posted: 09.07.2024

By Kerri Smith The smell in the laboratory was new. It was, in the language of the business, tenacious: for more than a week, the odour clung to the paper on which it had been blotted. To researcher Alex Wiltschko, it was the smell of summertime in Texas: watermelon, but more precisely, the boundary where the red flesh transitions into white rind. “It was a molecule that nobody had ever seen before,” says Wiltschko, who runs a company called Osmo, based in Cambridge, Massachusetts. His team created the compound, called 533, as part of its mission to understand and digitize smell. His goal — to develop a system that can detect, predict or create odours — is a tall order, as molecule 533 shows. “If you looked at the structure, you would never have guessed that it smelled this way.” That’s one of the problems with understanding smell: the chemical structure of a molecule tells you almost nothing about its odour. Two chemicals with very similar structures can smell wildly different; and two wildly different chemical structures can produce an almost identical odour. And most smells — coffee, Camembert, ripe tomatoes — are mixtures of many tens or hundreds of aroma molecules, intensifying the challenge of understanding how chemistry gives rise to olfactory experience. Another problem is working out how smells relate to each other. With vision, the spectrum is a simple colour palette: red, green, blue and all their swirling intermediates. Sounds have a frequency and a volume, but for smell there are no obvious parameters. Where does an odour identifiable as ‘frost’ sit in relation to ‘sauna’? It’s a real challenge to make predictions about smell, says Joel Mainland, a neuroscientist at the Monell Chemical Senses Center, an independent research institute in Philadelphia, Pennsylvania. © 2024 Springer Nature Limited

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29463 - Posted: 09.04.2024

By Meghan Rosen Float like a butterfly, sniff out cancer like a bee? Honeybees can detect the subtle scents of lung cancer in the lab — and even the faint aroma of disease that can waft from a patient’s breath. Inspired by the insects’ exquisite olfactory abilities, scientists hooked the brains of living bees up to electrodes, passed different scents under the insects’ antennae and then recorded their brain signals. “It’s very clear — like day and night — whether [a bee] is responding to a chemical or not,” says Debajit Saha, a neural engineer at Michigan State University in East Lansing. Different odors sparked recognizable brain activity patterns, a kind of neural fingerprint for scent, Saha and colleagues report June 4 in Biosensors and Bioelectronics. One day, he says, doctors might be able to use honeybees in cancer clinics as living sensors for early disease detection. Electronic noses, or e-noses, and other types of mechanical odor-sensing equipment exist, but they’re not exactly the bee’s knees. When it comes to scent, Saha says, “biology has this ability to differentiate between very, very similar mixtures, which no other engineered sensors can do.” Scent is an important part of how many insect species communicate, says chemical ecologist Flora Gouzerh of the French National Research Institute for Sustainable Development in Montpellier. For them, “it’s a language,” she says. The idea that animal senses can get a whiff of disease is nothing new; doctors reported a case of a border collie and a Doberman sniffing out their owner’s melanoma in 1989. More recently, scientists have shown that dogs can detect COVID-19 cases by smelling people’s sweat (SN: 6/1/22). A lot of insects probably have disease-detecting abilities, too, Gouzerh says. Ants, for instance, can be trained to pick out the smell of cancer cells grown in a lab dish. But until now, bees’ abilities haven’t been quite so clear, she says. © Society for Science & the Public 2000–2024.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29372 - Posted: 06.26.2024

By Joanne Silberner Think for a minute about the little bumps on your tongue. You probably saw a diagram of those taste bud arrangements once in a biology textbook — sweet sensors at the tip, salty on either side, sour behind them, bitter in the back. But the idea that specific tastes are confined to certain areas of the tongue is a myth that “persists in the collective consciousness despite decades of research debunking it,” according to a review published this month in The New England Journal of Medicine. Also wrong: the notion that taste is limited to the mouth. The old diagram, which has been used in many textbooks over the years, originated in a study published by David Hanig, a German scientist, in 1901. But the scientist was not suggesting that various tastes are segregated on the tongue. He was actually measuring the sensitivity of different areas, said Paul Breslin, a researcher at Monell Chemical Senses Center in Philadelphia. “What he found was that you could detect things at a lower concentration in one part relative to another,” Dr. Breslin said. The tip of the tongue, for example, is dense with sweet sensors but contains the others as well. The map’s mistakes are easy to confirm. If you place a lemon wedge at the tip of your tongue, it will taste sour, and if you put a bit of honey toward the side, it will be sweet. The perception of taste is a remarkably complex process, starting from that first encounter with the tongue. Taste cells have a variety of sensors that signal the brain when they encounter nutrients or toxins. For some tastes, tiny pores in cell membranes let taste chemicals in. Such taste receptors aren’t limited to the tongue; they are also found in the gastrointestinal tract, liver, pancreas, fat cells, brain, muscle cells, thyroid and lungs. We don’t generally think of these organs as tasting anything, but they use the receptors to pick up the presence of various molecules and metabolize them, said Diego Bohórquez, a self-described gut-brain neuroscientist at Duke University. For example, when the gut notices sugar in food, it tells the brain to alert other organs to get ready for digestion. © 2024 The New York Times Company

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29336 - Posted: 06.02.2024

Rudi Zygadlo To celebrate our anniversary, my partner and I dine in a trendy London restaurant in Hackney with a Michelin star – my first time in such a place. A crispy little bonbon is introduced to us simply as “Pine, kvass lees and vin brûlé.” I watch my partner light up, the flickering candle in her eyes, as the waiter sets the thing down. The impact of the aroma has already registered on her face. With her first bite she is transported to her childhood in Massachusetts. “Gosh,” she gasps, closing her eyes as a New England virgin pine forest explodes in her mind. When she blinks open, returning to the here and now, she looks at me guiltily. I take a bite and wince. No coniferous wonderland for me. Just unpleasant bitterness, confined very much to the tongue. I am pleased for her, truly. I’m a magnanimous guy. But from that moment on, the whole evening is a bit of a spectator sport and, by the end of it, I have a feeling that she is even playing her enjoyment down, muting her reactions, as if to say, “You’re not missing out.” She finds some dishes prove more successful than others – the sweetness of cherry, an umami-rich mushroom – but I am missing out: on the nuances, the emotions, the memories. The smell. It’s been three years since I lost it. November 2020. I was living with three friends in a flat in Glasgow when we all caught Covid in the pre-vaccine days. Two of us lost our smell and never fully recovered it. We’re in good company. Around 700,000 people in the UK are believed to have total smell loss caused by the virus, with around six million still experiencing some olfactory dysfunction. I estimate mine has returned by about 30%, but it’s inconsistent and often distorted. To summarise my symptoms of anosmia, as total or partial loss of smell is known: some things have a faint odour, some don’t smell as they should and others don’t smell at all. For example: basil smells mild but good, ground coffee and a certain brand of toothpaste smell like fish and, mercifully, shit doesn’t stink at all. Apart from the latter, all bad news.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29070 - Posted: 12.31.2023

Jon Hamilton If this year's turkey seems over brined, blame your brain. The question of when salty becomes too salty is decided by a special set of neurons in the front of the brain, researchers report in the journal Cell. A separate set of neurons in the back of the brain adjusts your appetite for salt, the researchers showed in a series of experiments on mice. "Sodium craving and sodium tolerance are controlled by completely different types of neurons," says Yuki Oka, an author of the study and a professor of biology at Caltech. The finding could have health implications because salt ingestion is a "major issue" in many countries, including the United States, says Nirupa Chaudhari, a professor of physiology and biology at the University of Miami's Miller School of Medicine. Too much salt can cause high blood pressure and raise the risk for heart disease and stroke, says Chaudhari, who was not involved in the study. Craving, to a point The study sought to explain the complicated relationship that people and animals have with salt, also known as sodium chloride. We are happy to drink sodas, sports drinks, and even tap water that contain a little salt, Oka says. "But if you imagine a very high concentration of sodium like ocean water, you really hate it." This aversion to super salty foods and beverages holds unless your body is really low on salt, something that's pretty rare in people these days. But experiments with mice found that when salt levels plummet, the tolerance for salty water goes up. "Animals start liking ocean water," Oka says. The reason for this change involves at least two different interactions between the body and brain, Oka's team found. When the concentration of sodium in the bloodstream begins to fall below healthy levels, a set of neurons in the back of the brain respond by dialing up an animal's craving for salt. "If you stimulate these neurons, then animals run to a sodium source and start eating," Oka says. Meanwhile, a different set of neurons in the front of the brain monitors the saltiness of any food or water the mice are consuming. And usually, these neurons will set an upper limit on saltiness. © 2023 npr

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell; Chapter 13: Homeostasis: Active Regulation of the Internal Environment
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell; Chapter 9: Homeostasis: Active Regulation of the Internal Environment
Link ID: 29024 - Posted: 11.26.2023

By Hannah Docter-Loeb Paxlovid can prevent severe illness from COVID-19, but it comes with a price: In many users, the antiviral drug leaves a weird, metallic aftertaste that can last for days—a condition nicknamed “Paxlovid mouth.” Now, researchers say they’ve figured out why. A component of Paxlovid activates one of the tongue’s bitter taste receptors even at low levels, which may draw out the yuck factor, the team reports this month in Biochemical and Biophysical Research Communications. The work could lead to ways to alleviate the unpleasant side effect. The study is a “good first step” in teasing apart the mechanism behind Paxlovid mouth, says Alissa Nolden, a sensory scientist at the University of Massachusetts Amherst who was not involved with the research. But she says more work will be needed to truly understand why the metallic taste lingers for so long. Paxlovid is composed of two antivirals: nirmatrelvir and ritonavir. Nirmatrelvir blocks a key protein that SARS-CoV-2 needs to replicate. Ritonavir helps maintain the level of nirmatrelvir in the blood. Scientists have suspected that ritonavir is the primary culprit behind Paxlovid mouth. It was originally used in HIV medications and was known to directly taste bitter. A recent study also demonstrated that the compound acts on several tongue receptors that respond to bitter taste. However, ritonavir’s bitterness is short-lived, says Peihua Jiang, a molecular biologist at the Monell Chemical Senses Center, an independent research institute. So in the new study, he and colleagues looked more closely at nirmatrelvir. They added the antiviral to various groups of cells, each collection with a different member of the 25 human bitter taste receptors. They then identified the receptors that responded most vigorously to the compound by changes in a fluorescence marker in the cells. Nirmatrelvir seemed to hone in on TAS2R1, one of the primary receptors responsible for the bitter aftertaste of antiviral medicines, the researchers found. The compound activated the receptor even when its concentration was relatively low, which could explain why Paxlovid causes a persistent bitter taste.

Related chapters from BN: Chapter 9: Hearing, Balance, Taste, and Smell
Related chapters from MM:Chapter 6: Hearing, Balance, Taste, and Smell
Link ID: 29016 - Posted: 11.22.2023