Ultra-high-field fMRI study of insular discrimination of taste quality and perceived taste valence [0.03%]
利用超高场磁共振研究舌觉质量及其感知价值在脑岛的功能定位差异
Antonietta Canna,Anne Roefs,Anna Prinster et al.
Antonietta Canna et al.
The human primary gustatory cortex (hPGC) resides in the insula. How this region processes and represents taste stimuli is still under investigation. Here we use ultra-high field (7 Tesla) fMRI to investigate whether the insular cortex disc...
Human olfactory bulb morphometry and olfactory sulcus depth measurement in normosmia [0.03%]
正常嗅觉下的人类嗅球形态计量学和嗅沟深度测量
Shubin Li,Kwangsu Kim,Akshita Joshi et al.
Shubin Li et al.
This study aimed to provide a comprehensive multiobserver magnetic resonance imaging (MRI)-based assessment of olfactory bulb (OB) morphology, including volume, width, height, anterior-posterior diameter (APD), as well as olfactory sulcus (...
Sweet and umami TAS1R receptors: from molecular recognition to physiological function [0.03%]
甜味和呈味蛋白TAS1R受体：从分子识别到生理功能
Clémence Cornut,Christine Belloir,Adeline Karolkowski et al.
Clémence Cornut et al.
The detection of sweet and umami tastants is mediated by 2 heterodimeric G protein-coupled receptors, TAS1R2/TAS1R3 and TAS1R1/TAS1R3, respectively. Sweet taste provides input related to the carbohydrate-derived energy content of ingested f...
Decoding Odor Responses: Universal Patterns and Individual Signatures in Psychophysiology using Nonlinear Models [0.03%]
解码气味反应：使用非线性模型在心理生理学中解析普遍模式和个体特征
Tim L Jesgarzewsky,Antonie L Bierling,Ilona Croy
Tim L Jesgarzewsky
Olfactory perception is a complex process driven by the chemical properties of odorants and shaped by a multitude of individual factors. As a result, predicting how an individual perceives a given odor remains challenging. We aimed to addre...
Device color influences e-cigarette flavor expectations, perception, and appeal [0.03%]
设备颜色影响电子烟口味的预期、感知和吸引力
Ina M Hellmich,Reinskje Talhout,Sanne Boesveldt
Ina M Hellmich
Color influences flavor expectations and experiences in foods. For example, red can enhance perceived sweetness and green can enhance sourness. Whether color similarly affects flavor perception in e-cigarettes remains unknown. As flavor str...
Kokumi substances as taste modulators: Sensory properties and molecular mechanisms [0.03%]
Kokumi物质作为味觉调节剂：感官特性与分子机制
Seiji Kitajima,Ryusei Goda,Motonaka Kuroda
Seiji Kitajima
Oral perception during food and beverage consumption results from the integration of multiple sensory processes and is inherently complex. Current knowledge of oral perception is primarily derived from studies of stimuli and compounds that ...
Richard L Doty
Richard L Doty
Robert Pellegrino,Emily J Mayhew,Joel D Mainland
Robert Pellegrino
Doty (2025) provides a thorough historical review of odor classification but underestimates recent advances in quantifying odor space. He argues that odor qualities are cognitive constructs that do not map well to physicochemical properties...
Hanna Morad,Tytti Vanhala,Marta A Kisiel et al.
Hanna Morad et al.
Persistent taste dysfunction is frequently reported in individuals with post-acute sequelae of infection by SARS-CoV-2 (Long COVID). The mechanisms and pathological correlates underlying this taste dysfunction are unknown. This study invest...
The APOLLO Trial: A Proof-of-Concept Study for Vitamin A Nasal Drops in COVID-19 Related Post-Infectious Olfactory Dysfunction [0.03%]
维生素A鼻滴治疗新冠肺炎相关后遗症性嗅觉障碍的概念验证性研究（APOLLO试验）
Z Yeap,R Sobhan,S L Bengtsson et al.
Z Yeap et al.
Post-infectious olfactory dysfunction (PIOD) is common in COVID-19 patients. This two-arm double-blinded randomised controlled trial aimed to establish proof-of-concept for Vitamin A versus placebo as a treatment modality for patients with ...