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SFC/CSA Meeting at Monell: Leading-Edge Sensory Science

Contact Author Jeb Gleason-Allured, Editor
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

As Marcia Pelchat, associate member of the Monell Center, put it, “Flavor happens in the brain.” Pelchat and her colleagues presented an update on the latest organoleptic and olfactive research and understanding, including taste receptors in the oral cavity, physiology of the taste bud and brain regions involved in flavor perception. Meanwhile, a reception at Monell provided an exciting glimpse into the organization’s research facilities. Judith McLean demonstrated the technique and technology that allowed for the examination of intact fungiform mouse, pig and human papillae. This research led to new insights into a possible new taste—calcium. Catherine Peyrot discussed the possible anti-inflammatory benefits imparted by the throat-stinging component of olive oil. Paul Wise’s entertaining demonstration of nasal lateralization, which can be counteracted via the smell of high-concentration and/or high-impact materials such as ethanol. Read our extended coverage, plus a guest column from Monell, in our April issue.

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SFC/CSA Meeting at Monell

Marcia Pelchat, associate member of the Monell Center, and her colleagues presented an update on the latest organoleptic and olfactive research and understanding, including taste receptors in the oral cavity, physiology of the taste bud and brain regions involved in flavor perception.

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