The human sense of smell can accomplish astonishing feats, yet there remains a prevailing
belief that olfactory language is deficient. Numerous studies with English speakers support …

The dynamic and complex peculiarities of the oral environment present several challenges
for controlling the aroma release during food consumption. They also pose higher …

The field of aroma release and perception during the oral process has been well studied.
However, the traditional approaches have not fully explored the integration of oral biology …

Olfaction, the sense of smell, is characterized by a notable age-dependency such that aging
individuals are more likely to have poor olfactory abilities. These impairments are …

Chemosensation (olfaction, taste) is essential for detecting and assessing foods, such that
dietary shifts elicit evolutionary changes in vertebrate chemosensory genes. The transition …

Among the five human senses, light, sound, and force perceived by the eye, ear, and skin,
respectively are physical phenomena, and therefore can be easily measured and expressed …

The olfactory system combines input from multiple receptor types to represent odor
information, but there are few explicit examples relating olfactory receptor (OR) activity …

Trace amine-associated receptors (TAAR) recognize organic compounds, including primary,
secondary, and tertiary amines. The TAAR5 receptor is known to be involved in the olfactory …

Humans use a family of more than 400 olfactory receptors (ORs) to detect odorants.
However, deorphanization of ORs is a critical issue because the functional properties of …

Trace amine-associated receptor 5 (TAAR5) is a G protein-coupled receptor that belongs to
the TAARs family (TAAR1-TAAR9). TAAR5 is expressed in the olfactory epithelium and is …