Latest Monell Chemical Senses Center Stories
Long the bane of picky eaters everywhere, broccoli’s taste is not just a matter of having a cultured palate; some people can easily taste a bitter compound in the vegetable that others have difficulty detecting.
Researchers from Monell Chemical Senses Center in Philadelphia are reporting that people with unexplained body odor issues may be suffering from a metabolic disorder, trimethylaminuria (TMAU) or “fish-odor syndrome”.
Scientists from the Monell Center report that approximately one third of patients with unexplained body malodor production test positive for the metabolic disorder trimethylaminuria (TMAU).
When are our adult food preferences formed? According to new research they are ingrained in us very early in the womb.
New findings may lend insight into why some people are especially sensitive to bitter tastes.
Penn researchers have helped develop a nanotech device that combines carbon nanotubes with olfactory receptor proteins, the cell components in the nose that detect odors.
NIH-funded scientists report findings on olfactory clues to Alzheimer's disease, the sweet taste of anticipation, and the impact of autoimmune diseases on taste during research meeting in St. Pete Beach, Fla.
Following years of futile attempts, new research from the Monell Center demonstrates that living human taste cells can be maintained in culture for at least seven months.
A new research study dramatically increases knowledge of how taste cells detect sugars, a key step in developing strategies to limit overconsumption.
Scientists from the Monell Center and collaborators report that a receptor known as TRPA1 is activated by two structurally unrelated anti-inflammatory compounds.
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.