Based on highly sensitive recordings of neuron activity in the noses of mice, researchers from Kyushu University have found that olfactory sensory neurons can exhibit suppression or enhancement of response when odors are mixed, overturning a long-standing view that the response is a simple sum with more complex processing only happening at later stages.
If you want a dog to hunt something down, it helps to let them sniff an item to pick up the scent. Now, researchers reporting in Current Biology on September 17 have found that scent training honeybees might work in a similar way--and that this approach could make bees more efficient in pollinating crops. The findings show that honeybees given food scented with sunflower odors led to a significant increase in sunflower crop production.
Researchers showed that isothiocyanates produced by cruciferous plants to fend off pests serve as oviposition cues. The scientists identified two olfactory receptors whose sole function is to detect these defense substances and to guide female moths to the ideal sites to lay their eggs. They uncovered the molecular mechanism that explains why some insects that specialize in feeding on certain host plants are attracted by substances that are supposed to keep pests away.
Dogs aren't known for being picky about their food, eating the same kibble day after day with relish. However, owners of pampered pooches want their pets to have the best possible culinary experience, especially for those rare finicky canines. Now, researchers reporting results from a pilot study in ACS' Journal of Agricultural and Food Chemistry have identified key aroma compounds in dog food that seem to be the most appealing to canines.
Across 5 days in August (3rd-7th), scientists from around the world gathered virtually to present and discuss new information on the role of the chemical senses in disease, nutrition, and social interactions in humans and animals.
A little understood region of the cerebellum plays a critical role in making split-second 'go-no go' decisions, according to a new study from researchers at the University of Colorado Anschutz Medical Campus.
New research is the first to compare how Covid-19 smell loss differs from what you might experience with a bad cold or flu. The main differences found are that Covid-19 patients can breathe freely, do not tend to have a runny or blocked nose, and they cannot detect bitter or sweet tastes. These findings lend weight to the theory that Covid-19 infects the brain and central nervous system.
Researchers studying tissue removed from patients noses during surgery believe they may have discovered the reason why so many people with COVID-19 lose their sense of smell, even when they have no other symptoms. In their experiments they found extremely high levels of angiotensin converting enzyme II (ACE-2) only in the area of the nose responsible for smelling. This Enzyme is thought to be the 'entry point' that allows coronavirus to get into the cells of the body and cause an infection.
A research team at RIKEN in Japan found how odors can be generalized into categories by combining brain imaging and models of brain activity. They examined a region of the fly brain that plays a central role in forming olfactory memories and discovered clustered representations of mixtures and groups of odors that are conserved across individual flies.
Researchers report the clinicopathologic and autopsy findings observed in the olfactory system of two patients with SARS-CoV-2-positive nasal swabs.