Fostering chemical senses research and understanding smell and taste in health and disease

April 09, 2003

Online Press Information Web Page at

Sarasota, FL - The Association for Chemoreception Sciences (AChemS) is celebrating its Silver Anniversary and is holding its 25th annual meeting in Sarasota, FL, April 9-13, 2003. AChemS consists of more than 800 members from 23 countries who are specialists in the chemical senses, smell, taste, and chemical irritation. In Sarasota, scientists are presenting their latest research findings on topics ranging from molecular biology to the clinical diagnosis and treatment of smell and taste disorders. The 2003 meeting is featuring presentations of original research findings, special symposia, and workshops (see Program at a Glance) sponsored by AChemS, corporations, and the National Institutes of Health. On Wednesday April 9th, at 8:00 P.M., the meeting opens with the annual Givaudan Lecture, presented by Dr. Bert Hoelldobler, from the Theodor Boveri-Institut, University of Wuerzburg, Wuerzburg, Germany. His presentation is titled "Multicomponent Signals in Ant Societies." Dr. Hoelldobler is a member of the National Science Council of Germany and a foreign member of the U.S. National Academy of Science. He is renowned for his work on chemical ecology and communication in ant societies, and has won the Pulitizer Prize in 1991 for his book "The Ants" co-authored with E.O. Wilson.

Among the many presentations are six, special-subject symposia: "In Sync: Temporal Coding and Encoding Time in the Olfactory System" (Thursday, 10:00 AM), "Hanging by a Thread: Scaffolds in Signal Transduction" (Thursday, 8:30 PM), "Interplay of Olfaction & Emotion Systems" (Friday, 10:15 AM), "AChemS 25th Anniversary Symposium: Perspectives on the Chemical Senses" (Friday, 6:00 PM), "Patterning in Olfactory Systems: How Much is Pre-Specified?" (Saturday, 10:15 AM), and the annual Presidential Symposium, "Biology & Chemistry of Floral Scent" (Saturday, 8:15 PM). Throughout the five-day meeting there will be nearly 400 additional research presentations by AChemS scientists from around the world (for details see Program Listing). For more information about the AChemS 2003 meeting please visit the AChemS Online Press Information Web Page at, and read about some research conducted by AChemS members:Smell and taste play essential roles in our daily lives. The chemical senses serve as important warning systems, alerting us to the presence of potentially harmful situations or substances, including gas leaks, smoke, and spoiled food. Flavors and fragrances are also important in determining what foods we eat and the commercial products we use. The pleasures derived from eating are mainly based on the chemical senses. Thousands of Americans experience loss of smell or taste each year resulting from head trauma, sinus disease, normal aging and neurological disorders, such as brain injury, stroke and Alzheimer's disease. By providing a better understanding of the function of chemosensory systems, research by AChemS scientists is leading to improvements in the diagnoses and treatment of smell and taste disorders.

Association for Chemoreception Sciences

Related Taste Articles from Brightsurf:

Re-mapping taste in the brain
A new study from Stony Brook University found that the map of neural responses mediating taste perception does not involve, as previously believed, specialized groups of neurons in the brain, but rather overlapping and spatially distributed populations.

Sweet taste reduces appetite?
To date, very little is known about how sweetness perception contributes to satiety.

Touch and taste? It's all in the tentacles
Scientists identified a novel family of sensors in the first layer of cells inside the suction cups that have adapted to react and detect molecules that don't dissolve well in water.

How octopus suckers "taste by touch"
Imagine if you could taste something simply by touching it.

Fish oil without the fishy smell or taste
A new study, co-led by University of Cincinnati researchers, describes the development of a refining process that scientists deem a superior method to help produce better dietary omega-3 health and dietary supplements containing fish oil.

New type of taste cell discovered in taste buds
Our mouths may be home to a newly discovered set of multi-tasking taste cells that -- unlike most known taste cells, which detect individual tastes -- are capable of detecting sour, sweet, bitter and umami stimuli.

Sweet-taste perception changes as children develop
While adults prefer levels of sweetness similar to typical soft drinks, children and adolescents are less sensitive to the taste and prefer concentrations that are 50% sweeter, according to research by professor of food science and human nutrition M.

Evolution of loss of smell or taste in COVID-19
This survey-based study examines the clinical course of the loss of sense of smell and taste in a case series of mildly symptomatic patients with SARS-CoV-2 infection.

Chanterelle mushrooms as a taste enhancer
Chanterelles give savoury dishes a rich body and a unique complex flavor.

Neuromarketing of taste
Marina Domracheva and Sofya Kulikova, researchers from HSE University's campus in Perm, have discovered a new approach to analyse the perceived similarity of food products, based on electroencephalography (EEG) signals.

Read More: Taste News and Taste Current Events is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to